Mini Lemon Cakes with Lavender Glaze (Printable Version)
Moist, tangy mini lemon cakes topped with fragrant lavender glaze—ideal for elegant occasions or sweet afternoon treats.
# What You'll Need:
→ For the Mini Lemon Cakes
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tbsp freshly grated lemon zest (about 2 lemons)
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup whole milk, room temperature
11 - 1 tsp pure vanilla extract
→ For the Lavender Glaze
12 - 1 1/2 cups powdered sugar, sifted
13 - 2–3 tbsp milk
14 - 1 1/2 tsp dried culinary lavender, finely crushed
15 - 1 tbsp fresh lemon juice
16 - Purple food coloring (optional)
→ For Garnish
17 - Additional dried lavender buds
18 - Lemon zest strips (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Grease and flour a 12-cup mini bundt or muffin pan thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream butter and sugar together until light and fluffy, about 2–3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add lemon zest and vanilla extract.
05 - Mix in lemon juice until fully incorporated.
06 - Add the flour mixture in three parts, alternating with the milk, beginning and ending with flour. Mix until just combined; do not overmix.
07 - Divide batter evenly between prepared mini cake molds. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
09 - In a small bowl, whisk together powdered sugar, milk, crushed lavender, and lemon juice until smooth and pourable. Add a drop of purple food coloring if desired.
10 - Spoon glaze generously over cooled cakes. Garnish with extra dried lavender buds and lemon zest strips.
# Expert Advice:
01 -
- The lavender glaze transforms a classic lemon cake into something that feels like a tiny French patisserie landed in your kitchen
- They bake up incredibly moist and stay fresh for days, making them perfect for unexpected guests or afternoon tea moments
02 -
- Culinary lavender is absolutely nonnegotiable here, since decorative lavender contains pesticides and tastes bitterly soapy
- Overmixing the batter after adding flour will make these little cakes tough, so stop as soon as you no longer see dry streaks
03 -
- Crush the dried lavender with a mortar and pestle or in a spice grinder to release its aromatic oils before adding to the glaze
- Zest your lemons before juicing them, since its nearly impossible to zest a lemon that has already been squeezed