Mini Lemon Cakes with Lavender Glaze (Printable)
Tender mini cakes infused with fresh lemon and crowned with aromatic lavender glaze
# What You'll 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 oven to 350°F. Grease a 12-cup mini bundt or muffin pan thoroughly.
02 - In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, whisk melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract until smooth and fully incorporated.
04 - Add dry ingredients to wet ingredients. Fold gently until just combined—do not overmix to ensure tender cakes.
05 - Divide batter evenly among prepared mini cake molds, filling each about 2/3 full to allow for rising.
06 - Bake for 16-18 minutes until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pan for 5 minutes, then transfer to wire rack to cool completely before glazing.
08 - Combine milk and lavender buds in small saucepan. Heat gently until just steaming, do not boil. Remove from heat and steep for 5 minutes. Strain to remove buds.
09 - Whisk together powdered sugar, lemon juice, and 1 tablespoon lavender-infused milk. Add more milk as needed to achieve thick but pourable consistency.
10 - Drizzle glaze over cooled mini lemon cakes. Garnish with extra lavender buds or lemon zest if desired.
# Expert Advice:
01 -
- These little cakes look fancy enough for a bridal shower but come together in under an hour
- The lavender glaze transforms a classic lemon treat into something utterly memorable and unique
02 -
- Overbaking these tiny cakes dries them out quickly, so start checking at 16 minutes
- The glaze consistency matters too thin and it runs off, too thick and it looks clumpy
03 -
- Room temperature ingredients prevent the melted butter from seizing and creating little lumps in your batter
- Zest your lemons before juicing them, it's so much easier to hold onto the fruit