Mini Lemon Cakes with Lavender Glaze (Print View)
Tender lemon-infused mini cakes crowned with aromatic lavender glaze for an elegant teatime treat.
# Ingredient List:
→ For the Mini Lemon Cakes
01 - 1 cup all-purpose flour (125 g)
02 - 1/2 cup granulated sugar (100 g)
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon fine sea salt
06 - 1/2 cup unsalted butter, melted and slightly cooled (115 g)
07 - 2 large eggs, room temperature
08 - 1/4 cup whole milk (60 ml)
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon finely grated lemon zest
11 - 1 teaspoon pure vanilla extract
→ For the Lavender Glaze
12 - 1 cup powdered sugar, sifted (120 g)
13 - 1-2 tablespoons whole milk
14 - 1/2 teaspoon dried culinary lavender buds
15 - 1 teaspoon freshly squeezed lemon juice
16 - Optional: extra lavender buds or lemon zest for garnish
# How to Make:
01 - Preheat the oven to 350°F. Grease a 12-cup mini bundt or muffin pan thoroughly with butter or cooking spray.
02 - In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate large bowl, whisk melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract until smooth and well incorporated.
04 - Add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined—do not overmix to ensure tender cakes.
05 - Divide the batter evenly among the prepared mini cake molds, filling each about 2/3 full to allow for proper rising.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
07 - Allow cakes to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
08 - In a small saucepan, combine milk and lavender buds. Heat gently until just steaming, do not boil. Remove from heat and let steep for 5 minutes. Strain to remove lavender buds.
09 - In a bowl, whisk together powdered sugar, lemon juice, and 1 tablespoon of the lavender-infused milk. Add more milk as needed to achieve a thick but pourable consistency.
10 - Drizzle glaze over cooled mini lemon cakes. Garnish with extra lavender buds or lemon zest if desired.
# Expert Advice:
01 -
- The combination of bright lemon and subtle lavender feels like something from a fancy bakery but comes together in under 40 minutes
- Mini cakes mean everyone gets their own perfectly portioned treat, no cutting required
02 -
- Only use culinary-grade lavender, as craft lavender can taste bitter and soapy
- Room temperature eggs incorporate better into melted butter without seizing
03 -
- Grate your lemon zest before juicing the lemon, it is much easier to handle
- A mini ice cream scoop makes portioning the batter perfectly even and less messy