Mini Lemon Cakes with Lavender Glaze

Why Make This Recipe

Mini Lemon Cakes with Lavender Glaze are a delightful treat that combines the bright, zesty flavor of lemons with the floral notes of lavender. These little cakes are perfect for any occasion, whether it’s a casual afternoon tea, a party, or even a special celebration. Their charming mini size makes them easy to serve and enjoy, while the lavender glaze adds a unique twist that is sure to impress your guests.

How to Make Mini Lemon Cakes with Lavender Glaze

Ingredients:

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 1 cup granulated sugar
• 0.5 cup butter (softened)
• 2 eggs
• 0.25 cup milk
• 1 tbsp dried culinary lavender
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup powdered sugar (for glaze)
• 2 tbsp lemon juice (for glaze)

Directions:

1. Warm the milk in a small saucepan. When it’s warm, add the dried lavender and let it steep for about 10 minutes. After steeping, strain the milk through a fine mesh sieve and let it cool.
2. In a mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy. Then, beat in the eggs, lemon zest, and lemon juice.
3. In another bowl, whisk together the flour and baking powder. Gradually fold the dry ingredients and the cooled lavender milk into the butter mixture until smooth.
4. Preheat your oven to 350°F (175°C). Prepare mini Bundt pans or muffin tins by filling them about three-quarters full with the batter.
5. Bake the cakes for 18 to 22 minutes. They should be lightly golden, and a toothpick inserted will come out clean.
6. Let the cakes cool completely on a wire rack before you add the glaze.
7. To make the glaze, whisk the powdered sugar with the lemon juice until it’s smooth. Drizzle this glaze over the cooled cakes and garnish with a bit of extra lavender if you like.

How to Serve Mini Lemon Cakes with Lavender Glaze

Serve these delightful mini cakes on a pretty platter for a stunning presentation. You can enjoy them plain or with a cup of tea or coffee for a lovely afternoon treat. They also make a fantastic dessert for special occasions like birthdays or baby showers.

How to Store Mini Lemon Cakes with Lavender Glaze

To store any leftover mini cakes, keep them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Just remember to bring them to room temperature before serving again for the best taste.

Tips to Make Mini Lemon Cakes with Lavender Glaze

• Make sure the butter is softened; it will mix better with the sugar.
• Don’t skip the lavender steeping step, as it infuses the milk with a lovely flavor.
• Use fresh lemon zest for the best flavor.
• Feel free to adjust the amount of lavender if you prefer a stronger or milder flavor.

Variation

You can switch out the lemon for other citrus fruits like orange or lime for a different flavor. Adding a bit of poppy seeds can also give a nice touch to the mini cakes!

FAQs

1. Can I use fresh lavender instead of dried?

Yes, but be careful with the amount, as fresh lavender can have a stronger flavor. Use about double the amount of fresh lavender compared to dried.

2. What can I use if I don’t have mini Bundt pans?

You can use a regular muffin tin or any small cake pan you have at home. Just adjust the baking time accordingly, as larger cakes may take longer to bake.

3. Can I make the cakes ahead of time?

Absolutely! You can bake the cakes a day or two in advance. Just store them in an airtight container and add the glaze right before serving.

Mini Lemon Cakes with Lavender Glaze

These Mini Lemon Cakes with Lavender Glaze are a perfect combination of zesty lemon flavor and floral notes of lavender, making them an ideal treat for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 12 cakes

Course: Dessert, Snack

Cuisine: American, Baked Goods

Calories: 200

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 1 cup granulated sugar
• 0.5 cup butter (softened) Make sure it is softened for easier mixing.
• 2 pcs eggs
• 0.25 cup milk Warm for steeping lavender.
• 1 tbsp dried culinary lavender Adjust amount for stronger or milder flavor.
• 1 tbsp lemon zest Use fresh lemon for best flavor.
• 2 tbsp lemon juice

Glaze Ingredients

• 1 cup powdered sugar For glaze.
• 2 tbsp lemon juice For glaze.

Method

 

Preparation

1. Warm the milk in a small saucepan. Add the diced lavender and let it steep for about 10 minutes. Strain the milk through a fine mesh sieve and let it cool.
2. In a mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy. Beat in the eggs, lemon zest, and lemon juice.
3. In another bowl, whisk together the flour and baking powder. Gradually fold the dry ingredients and the cooled lavender milk into the butter mixture until smooth.

Baking

1. Preheat your oven to 350°F (175°C). Prepare mini Bundt pans or muffin tins by filling them about three-quarters full with the batter.
2. Bake the cakes for 18 to 22 minutes until lightly golden and a toothpick inserted comes out clean.
3. Let the cakes cool completely on a wire rack before you add the glaze.

Making the Glaze

1. Whisk the powdered sugar with the lemon juice until smooth. Drizzle the glaze over the cooled cakes and garnish with extra lavender if desired.

Notes

Store any leftover mini cakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Bring to room temperature before serving for best taste.