Mini Lemon Cakes with Lavender Glaze (Printable)
Zesty mini cakes with fresh lemon and fragrant lavender glaze
# What You Need:
→ For the Mini Lemon Cakes
01 - 1 cup all-purpose flour
02 - 1/2 cup 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 unsalted butter, melted and slightly cooled
07 - 2 large eggs, room temperature
08 - 1/4 cup 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 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 Steps:
01 - Preheat the 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, granulated 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 with a spatula until just combined. Do not overmix—small lumps are acceptable.
05 - Divide the batter evenly among the prepared mini cake molds, filling each about 2/3 full to allow for rising during baking.
06 - Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. The tops should be lightly golden.
07 - Allow cakes to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
08 - In a small saucepan, combine 2 tablespoons milk and lavender buds. Heat gently until just steaming, avoiding boiling. Remove from heat and let steep for 5 minutes to infuse the lavender flavor.
09 - Strain the lavender-infused milk through a fine-mesh sieve or cheesecloth to remove the lavender buds. Discard the buds and reserve the infused milk.
10 - In a bowl, whisk together powdered sugar, lemon juice, and 1 tablespoon of the lavender-infused milk. Add more infused milk as needed, one teaspoon at a time, to achieve a thick but pourable consistency.
11 - Drizzle the lavender glaze generously over the cooled mini lemon cakes. Garnish with additional lavender buds or lemon zest if desired for visual appeal.
# Helpful Tips:
01 -
- The combination of bright lemon and floral lavender feels like something from a fancy bakery, but they're surprisingly simple to make at home
- These mini cakes are perfectly portioned for sharing, and the glaze sets into a beautiful finish that makes them look impressive with minimal effort
02 -
- Overbaking by even two minutes will dry out these delicate mini cakes, so start checking at 16 minutes
- Overmixing the batter creates tough, rubbery cakes, so fold gently and stop as soon as flour disappears
03 -
- Room temperature ingredients prevent the batter from curdling and ensure even baking
- Zest your lemons before juicing them, it's much easier to maneuver the fruit when it's still firm