Mini Lemon Cakes With Lavender Glaze (Printable Version)
Tender lemon-infused mini cakes with delicate floral lavender glaze, ideal for elegant desserts and afternoon treats.
# Ingredient List:
→ For the Mini Lemon Cakes
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tbsp freshly grated lemon zest (about 2 lemons)
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup whole milk, room temperature
11 - 1 tsp pure vanilla extract
→ For the Lavender Glaze
12 - 1 1/2 cups powdered sugar, sifted
13 - 2-3 tbsp milk
14 - 1 1/2 tsp dried culinary lavender, finely crushed
15 - 1 tbsp fresh lemon juice
16 - Purple food coloring (optional)
→ For Garnish
17 - Additional dried lavender buds
18 - Lemon zest strips (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 12-cup mini bundt or muffin pan thoroughly to prevent sticking.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar together with an electric mixer until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Incorporate lemon zest and vanilla extract until fully blended.
05 - Mix in fresh lemon juice until evenly distributed throughout the batter.
06 - Add flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined—do not overmix to maintain tender texture.
07 - Divide batter evenly between prepared mini cake molds, filling each about three-quarters full.
08 - Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely before glazing.
10 - In a small bowl, whisk together powdered sugar, milk, crushed culinary lavender, and lemon juice until smooth and pourable. Add purple food coloring if desired.
11 - Spoon glaze generously over the completely cooled mini cakes, allowing it to drip down the sides.
12 - Sprinkle with additional dried lavender buds and lemon zest strips for an elegant presentation.
# Expert Tips:
01 -
- These mini cakes pack an intense lemon punch while staying incredibly moist thanks to the perfect balance of butter and milk
- The lavender glaze transforms them into something bakery special, yet they come together in under an hour
- Theyre the perfect make ahead dessert that actually taste better after sitting overnight
02 -
- Overmixing the batter will make these tender cakes tough and dense, so stop as soon as the flour disappears
- Let the cakes cool completely before glazing or the lavender frosting will melt right off
- Culinary lavender is essential since regular lavender from craft stores can taste soapy or bitter
03 -
- Room temperature ingredients create the smoothest batter and most even rise
- Grate your lemon zest before juicing the lemons, it is much easier to handle firm fruit