Mini Lemon Cakes with Lavender Glaze
These elegant mini lemon cakes are infused with delicate lavender milk and bright citrus zest, then finished with a sweet-tart lemon glaze. Light, fragrant, and beautifully floral, they make a perfect boutique-style dessert for brunch or special occasions.
Equipment
- mini Bundt pan or muffin tin
- Small saucepan
- Fine-mesh sieve
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)
Instructions
- Warm the milk in a small saucepan, then steep the dried lavender in it for about 10 minutes. Strain through a fine mesh sieve and allow it to cool.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour and baking powder. Alternately fold the dry ingredients and lavender milk into the batter until smooth.
- Preheat the oven to 350°F (175°C). Fill mini Bundt pans or muffin tins about 3/4 full with batter.
- Bake for 18–22 minutes until the cakes are lightly golden and a toothpick inserted comes out clean.
- Allow the cakes to cool completely on a wire rack before glazing.
- Whisk together powdered sugar and lemon juice to create a smooth glaze. Drizzle over the cooled cakes and garnish with extra lavender.
Notes
Be careful not to over-steep the lavender, as it can become bitter. Use culinary-grade dried lavender only. For a stronger citrus flavor, add extra lemon zest to the batter or glaze.