Mini Lemon Cakes with Lavender Glaze (Printable)
Zesty individual-sized lemon treats with aromatic floral topping
# 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 tsp baking powder
04 - 1/4 tsp baking soda
05 - 1/4 tsp 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 whole milk
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tbsp finely grated lemon zest
11 - 1 tsp pure vanilla extract
→ For the Lavender Glaze
12 - 1 cup (120 g) powdered sugar, sifted
13 - 1–2 tbsp whole milk
14 - 1/2 tsp dried culinary lavender buds
15 - 1 tsp freshly squeezed lemon juice
16 - Extra lavender buds or lemon zest for garnish (optional)
# Steps:
01 - Preheat the oven to 350°F. Grease a 12-cup mini bundt or muffin pan thoroughly.
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 fully incorporated.
04 - Add the dry ingredients to the wet ingredients and fold gently until just combined. Do not overmix to maintain tender texture.
05 - Divide the batter evenly among the prepared mini cake molds, filling each about 2/3 full to allow for proper rising.
06 - Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
07 - Allow cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
08 - In a small saucepan, combine milk and lavender buds. Heat gently until just steaming without boiling. Remove from heat and steep for 5 minutes, then strain to remove lavender buds.
09 - In a bowl, whisk together powdered sugar, lemon juice, and 1 tbsp of the lavender-infused milk. Add more milk as needed to achieve a thick but pourable consistency.
10 - Drizzle glaze over cooled mini lemon cakes. Garnish with extra lavender buds or lemon zest if desired.
# Expert Advice:
01 -
- The glaze sets into this gorgeous delicate finish that makes them look bakery beautiful
- They freeze beautifully so you can always have something special on hand
02 -
- Only use culinary grade lavender or the glaze will taste bitter and soapy
- Let the cakes cool completely before glazing or it will melt right off
03 -
- Zest your lemons before juicing them, it is so much easier
- Sift the powdered sugar to avoid any lumps in your glaze