Mini Lemon Cakes with Lavender Glaze (Printable version)
Zesty lemon mini cakes with aromatic lavender glaze for elegant teatime treats
# What you need:
→ For the Mini Lemon Cakes
01 - 1 cup (125 g) all-purpose flour
02 - 1/2 cup (100 g) granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon fine sea salt
06 - 1/2 cup (115 g) unsalted butter, melted and slightly cooled
07 - 2 large eggs, at room temperature
08 - 1/4 cup (60 ml) whole milk
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 (120 g) powdered sugar, sifted
13 - 1-2 tablespoons whole milk
14 - 1/2 teaspoon dried culinary lavender buds
15 - 1 teaspoon freshly squeezed lemon juice
16 - Extra lavender buds or lemon zest for garnish (optional)
# How To:
01 - Preheat 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, sugar, baking powder, baking soda, and salt until well combined.
03 - In a separate large bowl, whisk melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract until smooth and emulsified.
04 - Add dry ingredients to wet ingredients and fold gently with a spatula until just combined. Do not overmix—small lumps are acceptable.
05 - Divide batter evenly among prepared molds, filling each about 2/3 full. Bake for 16-18 minutes until a toothpick inserted in the center comes out clean.
06 - Allow cakes to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
07 - In a small saucepan, combine 2 tablespoons milk and lavender buds. Heat gently until just steaming—do not boil. Remove from heat and let steep for 5 minutes. Strain to remove buds.
08 - In a bowl, whisk powdered sugar, lemon juice, and 1 tablespoon lavender-infused milk. Add more milk as needed to achieve a thick but pourable consistency.
09 - Drizzle glaze over cooled mini lemon cakes. Garnish with additional lavender buds or lemon zest if desired. Let glaze set for 10-15 minutes before serving.
# Expert Advice:
01 -
- The combination of lemon and lavender is sophisticated yet incredibly approachable, like wearing pearls with a cozy sweater
- These mini cakes bake up tender and moist, with that perfect slightly crisp edge that makes you reach for just one more
02 -
- Overbaking dries out these delicate cakes quickly, so start checking at 16 minutes and trust your toothpick test
- The glaze consistency matters, too thick and it clumps, too thin and it runs right off the cakes
03 -
- Zest your lemons before juicing them, it is so much easier to zest a whole lemon than one that has been squeezed
- Room temperature ingredients prevent the butter from seizing when you mix everything together