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Mini Lemon Cakes With Lavender Glaze Recipe

Mini Lemon Cakes With Lavender Glaze Recipe

Olivia Brooks
This Mini Lemon Cakes With Lavender Glaze Recipe uses flour, butter, lemon zest, and lavender for soft mini cakes with a bright and elegant flavor.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Course Dessert
Cuisine European-inspired
Servings 10 mini cakes
Calories 190 kcal

Equipment

  • Mixing bowls (large and medium).
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons.
  • Zester or microplane
  • Mini cake pan or muffin tin
  • Whisk
  • Spatula
  • Cooling rack
  • Small saucepan for glaze

Ingredients
  

For the Mini Lemon Cakes:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • ½ cup milk

For the Lavender Glaze:

  • ½ cup powdered sugar
  • 2 –3 teaspoons milk or lemon juice
  • ½ teaspoon dried culinary lavender finely crushed

Instructions
 

Step 1: Preheat and Prepare

  • Preheat your oven to 180°C (350°F). Grease your mini cake pan or line a muffin tin. This ensures easy removal and a clean finish.

Step 2: Mix Dry Ingredients

  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

  • In a large bowl, beat the softened butter and sugar until light and fluffy. This step is essential for creating a soft texture.

Step 4: Add Eggs and Flavor

  • Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice. The batter will smell fresh and citrusy.

Step 5: Combine Wet and Dry

  • Gradually add the dry ingredients into the wet mixture, alternating with milk. Mix until just combined—do not overmix.

Step 6: Fill and Bake

  • Spoon the batter evenly into the mini cake molds. Bake for 15–18 minutes, or until a toothpick inserted comes out clean.

Step 7: Cool the Cakes

  • Let the cakes cool in the pan for 5 minutes, then transfer to a cooling rack.

Step 8: Prepare Lavender Glaze

  • Mix powdered sugar with milk or lemon juice. Add finely crushed lavender and stir well. Let it sit for a few minutes to infuse flavor.

Step 9: Glaze the Cakes

  • Drizzle the glaze over cooled cakes. Let it set slightly before serving.

Notes

  • Use fresh lemon zest for the best flavor
  • Don’t overbake—keep them soft and moist
  • Use culinary-grade lavender only
  • Crush lavender finely for a smooth glaze
  • Let cakes cool before glazing
Keyword Mini Lemon Cakes With Lavender Glaze Recipe