Mini Lemon Cakes with Lavender Glaze (Printer-friendly)
Bright, zesty individual cakes infused with fresh lemon and finished with a fragrant floral lavender glaze for elegant teatime serving.
# What You’ll Need:
→ For the Mini Lemon Cakes
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 tsp baking powder
04 - 1/4 tsp baking soda
05 - 1/4 tsp fine sea salt
06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 2 large eggs, at room temperature
08 - 1/4 cup whole milk
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tbsp finely grated lemon zest
11 - 1 tsp pure vanilla extract
→ For the Lavender Glaze
12 - 1 cup powdered sugar, sifted
13 - 1-2 tbsp whole milk
14 - 1/2 tsp dried culinary lavender buds
15 - 1 tsp freshly squeezed lemon juice
16 - Extra lavender buds or lemon zest for garnish (optional)
# How to Make It:
01 - Preheat oven to 350°F. Generously grease a 12-cup mini bundt or muffin pan with butter or cooking spray.
02 - In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, and sea salt until evenly distributed.
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 mixture. Gently fold with a spatula until just combined—do not overmix to maintain tender texture.
05 - Divide batter evenly among prepared mini cake molds, filling each approximately 2/3 full to allow for rising.
06 - Bake for 16-18 minutes until a toothpick inserted in the center emerges clean or with just a few moist crumbs.
07 - Let cakes rest in pan for 5 minutes, then carefully transfer to wire rack to cool completely before glazing.
08 - In a small saucepan, combine 1-2 tbsp milk and lavender buds. Heat gently until just steaming, not boiling. Remove from heat and steep for 5 minutes. Strain to remove buds.
09 - Whisk together powdered sugar, lemon juice, and 1 tbsp lavender-infused milk. Add remaining milk as needed to achieve thick but pourable consistency.
10 - Drizzle glaze generously over cooled mini lemon cakes. Garnish with additional lavender buds or lemon zest if desired.
# Expert Tips:
01 -
- The way the lavender glaze sets into a delicate crackly finish makes these feel special without any fuss
- They strike that perfect balance between tangy and sweet that keeps you reaching for just one more
02 -
- Overbaking these mini cakes dries them out quickly, so start checking at 16 minutes
- Let the glaze cool slightly before dipping, or it will slide right off the warm cakes
03 -
- Zest your lemons before juicing them, it is so much easier to handle the whole fruit
- If the glaze is too thick, add milk one drop at a time, but remember you can always add more sugar to thicken it back up