Mini Lemon Cakes Lavender (Printable)
Tender mini lemon cakes topped with aromatic lavender glaze, ideal for afternoon tea.
# What You Need:
→ For the 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
→ For the 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
# 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 softened butter and granulated sugar together until light and fluffy.
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 all-purpose flour, baking powder, baking soda, and fine salt.
05 - Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the flour. Mix until just combined; avoid overmixing to keep the texture tender.
06 - Divide the batter evenly among the prepared molds, filling each one to roughly 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 sifted 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 completely cooled mini cakes. Garnish with extra lavender buds or lemon zest if desired.
# Expert Suggestions:
01 -
- The glaze alone is worth the effort, hitting that rare sweet spot between floral and bright
- These disappear faster than any full sized cake I have ever baked
02 -
- Cakes must be completely cool before glazing or the glaze will slide right off and pool into a sad puddle
- Infusing the glaze milk with lavender buds for ten minutes then straining it gives a much deeper floral flavor than just grinding buds in
03 -
- If the glaze is too thick add milk a half teaspoon at a time, because you cannot undo a thin glaze
- Microplane the zest over the sugar and rub them together with your fingers before creaming to extract maximum lemon oil