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Mini Lemon Cakes with Lavender Glaze

Three vibrant yellow mini lemon cakes with thick, dripping lavender glaze sitting on a white plate.
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Bake bright, tart mini lemon cakes topped with a delicate, floral lavender glaze. These individual desserts are perfect for afternoon tea or elegant gatherings.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 cup dried culinary lavender buds (for glaze infusion)
  • 2 cups powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice (for glaze)
  • 1 tablespoon milk or water (optional, for thinning glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 12-cup mini muffin tin or mini bundt pan set.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. In a small bowl, mix the buttermilk, 1/4 cup lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Stir in the lemon zest.
  6. Spoon the batter evenly into the prepared mini cake molds, filling each about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 5 minutes before turning them out onto a wire rack to cool completely.
  8. To make the lavender glaze, gently heat 2 tablespoons of fresh lemon juice in a small saucepan over low heat. Add the dried culinary lavender buds. Heat for 3 minutes, stirring constantly. Do not boil. Remove from heat and let the lavender steep in the warm juice for 15 minutes.
  9. Strain the lavender-infused lemon juice through a fine-mesh sieve into a clean bowl, pressing on the buds to extract all liquid. Discard the buds. You should have about 1 1/2 tablespoons of infused juice.
  10. Whisk the sifted powdered sugar into the lavender lemon juice until smooth. If the glaze is too thick, add milk or water, 1 teaspoon at a time, until you reach a thick but pourable consistency.
  11. Once the mini cakes are completely cool, drizzle or dip the tops into the lavender glaze. Let the glaze set before serving.

Notes

  • For a stronger lavender flavor without bitterness, steep the buds for a shorter time or use lavender extract instead of infusing the juice.
  • If you do not have culinary lavender, you can substitute with 1/2 teaspoon of lavender extract in the glaze mixture.
  • These small batch lemon cakes are excellent served slightly warm or at room temperature.

Nutrition

Find it online: https://rosatasty.com/mini-lemon-cakes-with-lavender-glaze-recipe/