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Mini Lemon Cakes with Lavender Glaze

Four bright yellow mini lemon cakes with dripping lavender glaze and lemon zest topping.
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Bake these delightful individual lemon cakes, topped with a fragrant lavender glaze. This recipe creates zesty lemon dessert ideas perfect for tea parties.

Ingredients

Scale
  • 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 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon dried culinary lavender buds (for glaze)
  • 1 tablespoon hot water (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 12-cup muffin tin or mini bundt cake pans.
  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 sugar together until light and fluffy. Beat in the eggs one at a time.
  4. In a small bowl, mix the buttermilk, lemon juice, and lemon zest.
  5. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the lavender glaze, place the lavender buds in a small, heatproof bowl. Pour 1 tablespoon of hot water over the buds and let them steep for 5 minutes. Strain the lavender-infused water, discarding the buds.
  9. In a small bowl, whisk together the powdered sugar, 2 tablespoons of fresh lemon juice, and the strained lavender water until smooth. Add more powdered sugar if the glaze is too thin, or a few drops of lemon juice if it is too thick. This makes a bright lemon cake frosting alternative.
  10. Once the cakes are completely cool, drizzle the lavender lemon glaze over the top of each cake. Allow the glaze to set before serving these dainty lemon desserts.

Notes

  • For an extra aromatic baking experience, gently rub the lemon zest into the sugar before creaming it with the butter.
  • If you want a more pronounced purple color in your glaze, you can steep the lavender in a tiny amount of milk instead of water, then strain it.
  • These petite lemon cakes are excellent served with fresh berries for an elegant small cake presentation.

Nutrition

Find it online: https://kitchenuser.net/mini-lemon-cakes-with-lavender-glaze/