Mini Lemon Cakes with Lavender Glaze
Make these moist, individual lemon cakes topped with a delicate, floral lavender glaze. This recipe is simple to follow and perfect for afternoon tea or elegant entertaining.
- Prep Time: 20 min
- Cook Time: 22 min
- Total Time: 42 min
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon dried culinary lavender buds
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon milk or water (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup standard muffin tin or mini bundt pan.
- In a small saucepan, gently heat the milk or water with the dried culinary lavender buds over low heat until just steaming. Remove from heat, cover, and let steep for 15 minutes to create a delicate lavender flavor. Strain the liquid, pressing on the buds to extract all flavor, and discard the buds. You need about 1 tablespoon of lavender-infused liquid.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time.
- In a separate small bowl, whisk together the buttermilk, lemon juice, and lemon zest.
- Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 5 minutes before turning them out onto a wire rack to cool completely.
- To make the glaze, whisk the powdered sugar into the reserved lavender-infused liquid until smooth. If the glaze is too thick, add a few drops more milk or water. If it is too thin, add a little more powdered sugar.
- Once the mini lemon cakes are completely cool, drizzle the lavender glaze over the tops. Allow the glaze to set before serving these gourmet lemon treats.
Notes
- Use only culinary-grade lavender for baking; ornamental lavender may not be safe to consume.
- For a brighter lemon flavor, use fresh lemon juice only.
- If you want a stronger floral note, steep the lavender for 20 minutes, but taste frequently to avoid bitterness.
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 22
- Sodium: 110
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 55