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Mini Lemon Cakes with Lavender Glaze

Four bright yellow mini lemon cakes with thick, dripping lavender glaze served on a white plate.
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Bake delicate, individual lemon cakes perfect for spring gatherings, topped with a fragrant homemade lavender glaze.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1/2 cup whole milk
  • 1/4 cup dried culinary lavender buds (for glaze infusion)
  • 2 cups powdered sugar
  • 2 tablespoons fresh lemon juice (for glaze)
  • 1 tablespoon milk or water (for glaze consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup standard muffin tin or mini bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
  5. In a small bowl, whisk together the 1/4 cup lemon juice and 1/2 cup milk.
  6. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 5 minutes before turning them out onto a wire rack to cool completely.
  9. Prepare the lavender glaze: Place the dried culinary lavender buds in a small, heatproof bowl. Heat 2 tablespoons of water until just simmering. Pour the hot water over the lavender buds and let them steep for 10 minutes. Strain the liquid through a fine-mesh sieve, pressing gently on the buds to extract the flavor. Discard the buds. You should have about 1 tablespoon of lavender-infused liquid.
  10. In a bowl, whisk together the powdered sugar, 2 tablespoons of fresh lemon juice, 1 tablespoon of milk or water, and the strained lavender liquid until smooth. Add more powdered sugar for a thicker glaze or more liquid for a thinner glaze.
  11. Once the mini lemon cakes are completely cool, drizzle the lavender glaze over the top of each cake. Let the glaze set before serving these tea party desserts.

Notes

  • Use only culinary-grade lavender for consumption; craft lavender may contain chemicals.
  • If you prefer a stronger lavender flavor, steep the buds for 15 minutes, but taste frequently to avoid a soapy taste.
  • For a beautiful presentation, sprinkle a few tiny fresh lavender buds or a small piece of lemon zest on top of the wet glaze.

Nutrition

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