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Mini Lemon Cakes with Lavender Glaze

Delicate mini lemon cakes topped with a floral lavender glaze, perfect for elegant gatherings or afternoon tea.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 cakes
Course: Dessert
Cuisine: French, Spring
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest
  • 0.25 cup lemon juice
  • 0.5 cup milk
Lavender Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk or cream
  • 0.5 tsp culinary lavender
  • 0.5 tsp lemon juice

Equipment

  • Mixing bowls
  • Mini cake pan or muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and prepare pan.
  2. Mix dry ingredients together.
  3. Cream butter and sugar, then add eggs and flavorings.
  4. Combine wet and dry ingredients with milk.
  5. Fill pan and bake for 15–18 minutes.
  6. Cool completely.
  7. Prepare glaze and drizzle over cakes.

Notes

Use culinary lavender only and adjust to taste for subtle floral flavor.