Mini Lemon Cakes with Lavender Glaze (Printable Version)
Delicate lemon cakes with fragrant lavender glaze—ideal for afternoon tea or light desserts.
# 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 - 1/4 cup (60 ml) unsalted butter, softened
04 - 2 large eggs
05 - 1/4 cup (60 ml) whole milk
06 - 2 tbsp freshly squeezed lemon juice
07 - 1 tbsp lemon zest (from about 1 lemon)
08 - 1 tsp baking powder
09 - 1/4 tsp salt
10 - 1/2 tsp pure vanilla extract
→ For the Lavender Glaze
11 - 1 cup (120 g) powdered sugar
12 - 2 tbsp milk (plus more as needed)
13 - 1/2 tsp dried culinary lavender
14 - 1 tsp lemon juice
15 - Extra lavender buds or lemon zest for garnish (optional)
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease a 12-cup mini muffin pan or mini cake molds thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract until fully incorporated.
05 - Add half of the dry ingredients to the wet mixture, mixing gently. Add milk, then remaining flour mixture. Mix until just combined—do not overmix.
06 - Divide batter evenly among the prepared mini cake molds, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a small saucepan, gently warm the milk with dried lavender over low heat for 2-3 minutes (do not boil). Remove from heat and let steep for 5 minutes. Strain to remove lavender buds.
09 - In a bowl, whisk together powdered sugar, lavender-infused milk, and lemon juice until smooth and pourable. Add more milk if needed to reach desired consistency.
10 - Spoon or drizzle glaze over cooled mini lemon cakes. Garnish with extra lavender buds or lemon zest if desired. Allow glaze to set before serving.
# Expert Advice:
01 -
- These tiny cakes deliver such an elegant flavor combination but come together in under an hour
- The lavender glaze transforms a simple lemon treat into something that feels like a boutique bakery find
02 -
- Overbaking these little cakes will dry them out completely so pull them the moment your toothpick is clean
- The lavender flavor develops as the glaze sets so do not be afraid if it seems subtle at first
03 -
- Zest your lemons before juicing them because it is nearly impossible to zest a squeezed lemon
- Crush the dried lavender slightly with your fingers before infusing to release more of those fragrant oils