Go Back

Mini Lemon Cakes with Lavender Glaze

Delicate mini lemon cakes topped with a floral lavender glaze, perfect for elegant desserts and special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 mini cakes
Course: Dessert
Cuisine: French-Inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tbsp lemon zest
  • 0.25 cup lemon juice
  • 0.5 cup milk
  • 1 tsp vanilla extract
Lavender Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk or cream
  • 0.5 tsp culinary lavender
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Mini cake pan or muffin tin
  • Hand mixer
  • Wire rack

Method
 

  1. Preheat oven and prepare pan.
  2. Mix dry ingredients.
  3. Cream butter and sugar, add eggs and flavorings.
  4. Combine wet and dry ingredients.
  5. Bake until done.
  6. Prepare glaze and drizzle over cooled cakes.

Notes

Use culinary-grade lavender only.