Mini Lemon Cakes with Lavender (Printable Version)
Delicate lemon cakes with aromatic lavender glaze, ideal for afternoon tea or dessert.
# What You'll 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 tablespoons freshly squeezed lemon juice
07 - 1 tablespoon lemon zest (from about 1 lemon)
08 - 1 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 1/2 teaspoon pure vanilla extract
→ For the Lavender Glaze
11 - 1 cup (120 g) powdered sugar
12 - 2 tablespoons milk (plus more as needed)
13 - 1/2 teaspoon dried culinary lavender
14 - 1 teaspoon lemon juice
15 - Extra lavender buds or lemon zest for garnish (optional)
# Step-by-Step:
01 - Preheat oven to 350°F. Generously grease a 12-cup mini muffin pan or mini cake molds with butter or cooking spray.
02 - In a medium bowl, whisk together flour, baking powder, and salt until thoroughly combined. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar together using an electric mixer or whisk until pale 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 incorporated.
05 - Add half of the dry ingredients to the wet mixture, folding gently. Pour in milk, then add remaining flour mixture. Mix until just combined—take care not to overmix.
06 - Divide batter evenly among prepared mini cake molds, filling each approximately 2/3 full.
07 - Bake for 18-20 minutes, or until a toothpick inserted into the center emerges clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - While cakes cool, gently warm milk with dried lavender in a small saucepan over low heat for 2-3 minutes—do not let it boil. Remove from heat and let steep for 5 minutes. Strain to remove lavender buds.
09 - Whisk together powdered sugar, lavender-infused milk, and lemon juice in a bowl until smooth and pourable. Add additional milk, 1 teaspoon at a time, if needed to achieve desired consistency.
10 - Spoon or drizzle glaze over completely cooled mini lemon cakes. Garnish with additional lavender buds or lemon zest if desired. Allow glaze to set before serving.
# Expert Advice:
01 -
- The combination of tart lemon and floral lavender creates this sophisticated flavor profile that feels like something from a fancy patisserie
- They bake in just 20 minutes and look absolutely stunning with minimal effort
02 -
- Overmixing the batter will make your mini cakes tough and dense, so stop as soon as the flour disappears
- The cakes must be completely cool before glazing or the icing will slide right off onto your counter
03 -
- Zest your lemons before you juice them, it's so much easier to handle the whole fruit when it still has its shape
- If you don't have a mini muffin pan, this batter works in regular muffin tins with a longer baking time