Mini Lemon Cakes Lavender (Printable Version)
Delightful mini lemon cakes with a fragrant lavender-infused glaze, ideal for tea time or elegant desserts.
# What You’ll Need:
→ For the Mini Lemon Cakes
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/4 cup whole milk
06 - 2 tbsp fresh lemon juice
07 - 1 tbsp lemon zest
08 - 1/2 tsp baking powder
09 - 1/4 tsp baking soda
10 - 1/4 tsp fine salt
11 - 1/2 tsp vanilla extract
→ For the Lavender Glaze
12 - 1 cup powdered sugar, sifted
13 - 1 1/2 tbsp whole milk
14 - 1/2 tsp culinary lavender buds, finely ground
15 - 1 tbsp fresh lemon juice
16 - Extra lavender buds or lemon zest for garnish, optional
# Directions:
01 - Preheat the oven to 350°F. Grease a 12-mold mini cake pan or muffin tin thoroughly.
02 - In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
03 - Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until evenly combined.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt.
05 - Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the flour. Mix until just combined to avoid overmixing.
06 - Divide the batter evenly among the prepared molds, filling each to about three-quarters full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Combine the sifted powdered sugar, milk, finely ground lavender buds, and lemon juice in a bowl. Whisk until smooth, slightly thick, and pourable.
09 - Drizzle or spoon the glaze over the completely cooled mini cakes. Garnish with extra lavender buds or lemon zest if desired.
# Quick Tips:
01 -
- The glaze sets up like a soft matte finish that makes these look like they came from a patisserie window
- The lavender flavor is subtle and dreamy, not overpowering, so even skeptics reach for a second one
02 -
- If the cakes are even slightly warm when you glaze them the glaze will slide right off and pool into a messy puddle
- Grinding the lavender buds instead of leaving them whole is the single biggest difference between a professional tasting glaze and one that feels like chewing on potpourri
03 -
- Infuse the glaze milk with lavender buds for 10 minutes, then strain, if you want a deeper floral flavor without adding more ground buds
- Use a microplane for the lemon zest because it catches only the colored outer layer and leaves the bitter white pith behind