Mini Lemon Cakes With Lavender Glaze
These Mini Lemon Cakes are tender, zesty, and topped with a fragrant lavender glaze. Perfect for springtime treats or elegant tea parties.
Ingredients
Mini Lemon Cakes
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- zest of 2 large lemons
- 0.5 cup milk room temperature
- 0.25 cup fresh lemon juice
Lavender Glaze
- 1.5 cups confectioners' sugar sifted
- 2-3 tablespoons milk or heavy cream
- 1 teaspoon culinary-grade dried lavender
- optional purple food coloring 1 tiny drop
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Beat softened butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, then mix in vanilla extract and lemon zest.
- Alternately add dry ingredients in three parts with milk in two parts, starting and ending with dry ingredients. Mix until just combined.
- Gently fold in fresh lemon juice.
- Divide batter into muffin cups, filling each about two-thirds full. Bake 18-20 minutes, until a skewer comes out clean.
- Cool in tin for 5 minutes, then transfer to wire rack to cool completely.
- Prepare glaze: warm milk and lavender in a small saucepan over low heat. Steep 15 minutes and strain.
- Whisk confectioners' sugar with 2 tablespoons lavender milk. Add more milk if needed. Stir in food coloring if using.
- Drizzle glaze over cooled cakes and let set for 20 minutes. Garnish with lemon zest or lavender buds if desired.
Notes
Use room-temperature ingredients for a smoother batter. Only use culinary-grade lavender. Do not overmix the batter to avoid dense cakes.
