Description
Mini Lemon Cakes With Lavender Glaze are delightful treats that combine the zesty freshness of lemon with the calming aroma of lavender. These easy-to-make cakes are perfect for gatherings, afternoon tea, or simply indulging yourself. Each bite is a celebration of spring flavors, making them a memorable dessert experience.
Ingredients
1 ½ cups All-Purpose Flour
1 ½ teaspoons Baking Powder
¼ teaspoon Salt
½ cup Unsalted Butter, softened
1 cup Granulated Sugar
2 large Eggs
1 teaspoon Pure Vanilla Extract
½ cup Whole Milk
2 tablespoons Fresh Lemon Zest
¼ cup Fresh Lemon Juice
1 ½ cups Powdered Sugar
2 tablespoons Fresh Lemon Juice
1 tablespoon Culinary Dried Lavender Buds
3–4 tablespoons Whole Milk, as needed
Pinch of Purple Food Coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Prepare a 24-cup mini muffin tin with liners
- Whisk together flour, baking powder, and salt in a bowl
- Cream butter and sugar until light and fluffy. Beat in eggs and vanilla
- Alternately add dry ingredients and milk to the butter mixture, ending with dry ingredients
- Fold in lemon zest and juice, fill muffin tins, and bake for 12-15 minutes
- Infuse lavender in warmed milk, strain, and whisk with powdered sugar and lemon juice for glaze
- Cool cakes, drizzle with glaze, and allow setting before serving
Notes
Use fresh lemons for the best flavor.
Allow cakes to cool completely before glazing.
- Prep Time: 20 mins
- Cook Time: 12-15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 200 kcal
- Sugar: 18-22 g
- Sodium: 100-120 mg
- Fat: 8-10 g
- Saturated Fat: 5-6 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25-30 g
- Fiber: 0.5-1 g
- Protein: 2-3 g
- Cholesterol: 40-50 mg