Mini Lemon Cakes with Lavender Glaze (Printable Version)
Delicate lemon cakes with fragrant lavender glaze, ready in 40 minutes for elegant occasions.
# 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 unsalted butter, softened
04 - 2 large eggs
05 - 1/4 cup 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. Grease a 12-cup mini muffin pan or mini cake molds thoroughly.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar in a large bowl 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.
05 - Add half the dry ingredients to the wet mixture, mixing gently. Pour in milk, then add 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 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 - Gently warm milk with lavender in a small saucepan over low heat for 2-3 minutes without boiling. 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 to achieve 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 Tips:
01 -
- These little cakes are impossibly moist and burst with bright lemon flavor in every bite
- The lavender glaze adds this elegant floral note that makes them feel special without being fussy
02 -
- Overmixing the batter will make these tender cakes tough, so stop as soon as flour disappears
- Let the lavender steep too long and the glaze becomes bitter, watch that 5 minute mark closely
03 -
- Room temperature ingredients blend together smoothly and prevent curdling
- A microplane zester releases more essential oils from the lemon peel than a box grater