Print

Mini Lemon Cakes with Lavender Glaze

Print Recipe

Delightful mini lemon cakes topped with a fragrant lavender glaze, perfect for any occasion.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons fresh lemon zest
  • 1/4 cup lemon juice
  • 1/2 cup milk
  • 1/2 cup powdered sugar
  • 2 teaspoons culinary lavender, finely chopped
  • 2 tablespoons honey
  • Fresh lavender sprigs for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a mini muffin tin.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. Cream the butter and sugar in a large bowl until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, followed by the lemon zest and juice.
  5. Combine the dry ingredients with the wet mixture, alternating with the milk.
  6. Pour the batter into the prepared muffin cups, filling each about 2/3 full.
  7. Bake for 15-18 minutes or until a toothpick comes out clean.
  8. Cool the cakes for 10 minutes and prepare the lavender glaze.
  9. Glaze the cakes with the lavender mixture once cooled.
  10. Garnish with fresh lavender sprigs before serving.

Notes

For best results, use culinary lavender for a brighter flavor. These cakes can be made ahead and glazed just before serving.

Nutrition

Keywords: mini cakes, lemon cakes, lavender glaze, dessert, baking

Find it online: https://mapleladle.com/mini-lemon-cakes-lavender-glaze/