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Mini Lemon Cakes with Lavender Glaze

Four golden mini lemon cakes with a thick, pale purple lavender glaze dripping down the sides, served on a white plate.
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Bake these moist, individual lemon cakes topped with a delicate, floral lavender infused icing. This recipe is simple to follow and perfect for afternoon tea or elegant small 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
  • For the Lavender Glaze:
  • 2 cups powdered sugar, sifted
  • 3 tablespoons milk or cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried culinary lavender buds
  • 1 teaspoon lavender extract (optional, for stronger flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 12-cup muffin tin or use paper liners.
  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, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a small bowl, whisk together the buttermilk, lemon juice, lemon zest, and vanilla extract.
  6. 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.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the mini cakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the lavender glaze: Gently warm the milk or cream in a small saucepan over low heat. Add the dried lavender buds and let them steep for 10 minutes off the heat. Strain the milk through a fine-mesh sieve to remove the buds, pressing lightly on them to extract the flavor. Discard the buds.
  10. In a bowl, whisk the sifted powdered sugar, strained lavender milk, lemon juice, and lavender extract (if using) until smooth. Add more powdered sugar for a thicker glaze or a few drops more liquid for a thinner consistency.
  11. Once the mini lemon cakes are completely cool, drizzle the lavender infused icing generously over the top of each cake. Garnish with a small lemon slice or a tiny sprig of fresh lavender, if desired.

Notes

  • For the best lavender flavor in your icing, you can make a quick lavender simple syrup instead of steeping the buds in milk. Combine 1/4 cup water, 1/4 cup sugar, and 1 tablespoon lavender buds; simmer until sugar dissolves, then steep and strain. Use 1 tablespoon of this syrup in place of the lavender milk.
  • To keep your small batch lemon cakes moist, do not overbake them. Check for doneness early.
  • This recipe makes 12 standard-sized mini cakes.

Nutrition

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