Mini Lemon Cakes with Lavender Glaze (Printable)
Moist lemon cakes with aromatic lavender glaze—ideal for tea time or elegant dessert.
# What You'll Need:
→ 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
→ 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 butter and sugar together until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Add half of dry ingredients to wet mixture, mix gently. Add milk, then remaining flour mixture. Mix until just combined—avoid overmixing.
06 - Divide batter evenly among prepared molds, filling each about 2/3 full. Bake for 18-20 minutes until toothpick inserted in center comes out clean.
07 - Let cool in pan for 5 minutes, then transfer to wire rack to cool completely.
08 - While cakes cool, gently warm milk with lavender in small saucepan over low heat for 2-3 minutes. Remove from heat, let steep for 5 minutes, then strain to remove lavender buds.
09 - Whisk together powdered sugar, lavender-infused milk, and lemon juice until smooth and pourable. Add additional milk if needed for 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 -
- The lemon keeps things bright while lavender adds this sophisticated whisper that makes people ask whats your secret
- These bake up in twenty minutes flat but taste like something from a proper French patisserie
- They freeze beautifully so you can pull out emergency cake whenever the mood strikes
02 -
- Overmixing the batter makes tough dense cakes so stop as soon as the flour disappears
- The glaze only sets properly on completely cooled cakes so patience actually matters here
- Too much lavender tastes like soap so stick to the measured amount unless you really know what you are doing
03 -
- Room temperature ingredients blend more easily creating a more uniform tender crumb throughout
- Zest your lemon before juicing it because trying to zest a squeezed lemon is frustrating and ineffective
- Use a scale if you have one because flour measured by volume can be wildly inconsistent and affects the final texture