Mini Lemon Cakes With Lavender Glaze Recipe
If you love bright, fresh desserts, this Mini Lemon Cakes With Lavender Glaze Recipe is perfect for you.
Ingredients
For Cakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup buttermilk
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
For Lavender Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon culinary lavender finely chopped
- 1 –2 teaspoons milk if needed for consistency
Instructions
Preheat Oven
- Preheat your oven to 350°F (175°C) and grease mini cake pans.
Mix Dry Ingredients
- In a bowl, combine flour, baking powder, baking soda and salt.
Cream Butter and Sugar
- In another bowl, beat butter and sugar until light and fluffy.
Add Eggs
- Add eggs one at a time, beating well after each addition.
Add Lemon and Vanilla
- Mix in lemon zest, lemon juice, and vanilla extract.
Combine Wet and Dry
- Add dry ingredients alternating with buttermilk. Stir gently until smooth.
Fill Pans
- Divide batter evenly among mini cake pans or muffin tins.
Bake
- Bake for 18–20 minutes or until a toothpick comes out clean.
Cool Cakes
- Let the cakes cool completely on a cooling rack before glazing.
Make Glaze
- Mix powdered sugar, lemon juice and lavender. Adjust thickness with milk if needed.
Glaze Cakes
- Drizzle lavender glaze over cooled cakes evenly. Let it set before serving.
Notes
- Use fresh lemon juice for best flavor
- Do not overbake for soft, tender cakes
- Add a teaspoon of honey to glaze for extra sweetness
- Use edible lavender buds for garnish
- Substitute mini pans with regular muffin tins if needed
- Sprinkle a little lemon zest on top after glazing