Mini Lemon Cakes Lavender (Printable)
Delightful mini lemon cakes with a fragrant lavender glaze, ideal for afternoon tea or elegant desserts.
# What You'll Need:
→ Mini Lemon Cakes
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/4 cup milk
06 - 2 tbsp fresh lemon juice
07 - 1 tbsp lemon zest
08 - 1/2 tsp baking powder
09 - 1/4 tsp baking soda
10 - 1/4 tsp fine salt
11 - 1/2 tsp vanilla extract
→ Lavender Glaze
12 - 1 cup powdered sugar, sifted
13 - 1 1/2 tbsp whole milk
14 - 1/2 tsp culinary lavender buds, finely ground
15 - 1 tbsp fresh lemon juice
16 - Extra lavender buds or lemon zest for garnish (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 12-mold mini cake pan or muffin tin thoroughly.
02 - In a mixing bowl, cream the butter and granulated sugar together until light and fluffy using an electric mixer or whisk.
03 - Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until evenly combined.
04 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
05 - Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the flour. Mix until just combined — do not overmix.
06 - Divide the batter evenly among the prepared molds, filling each about three-quarters full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Combine the powdered sugar, whole milk, ground lavender, and lemon juice in a bowl. Whisk until smooth and slightly thick but still pourable.
09 - Drizzle or spoon the glaze over the cooled mini cakes. Garnish with extra lavender buds or lemon zest if desired.
# Expert Advice:
01 -
- The glaze alone will make you feel like you are sitting in a French patisserie without leaving your kitchen
- These come together faster than you would expect for something that looks this fancy on a plate
02 -
- Cakes must be completely cool before glazing or the glaze will slide right off and pool into a messy puddle at the base
- Grinding the lavender in a mortar and pestle or clean coffee grinder is what separates a smooth elegant glaze from one with gritty floral bits
03 -
- Infuse the glaze milk by warming it gently with lavender buds then straining before mixing for a deeper more rounded floral flavor
- A microplane zester gives you finer lemon zest that disperses more evenly through the batter than a standard box grater