Mini Lemon Cakes With Lavender Glaze (Printable)

Moist lemon cakes with fragrant lavender glaze, ideal for elegant occasions

# 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
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

# Directions:

01 - Preheat 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 until well blended. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar with electric mixer until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in lemon zest and vanilla extract until combined.
05 - Add fresh lemon juice to the butter mixture and mix until evenly distributed throughout the batter.
06 - Add flour mixture in three portions, alternating with milk in two portions, beginning and ending with flour mixture. Mix gently until just combined, being careful not to overmix.
07 - Divide batter evenly among the prepared mini cake molds, smoothing tops as needed.
08 - Bake for 16-18 minutes, or until a toothpick inserted into the center of a cake comes out clean.
09 - Allow cakes to cool in the pan for 10 minutes, then carefully invert onto wire rack to cool completely before glazing.
10 - In a small bowl, whisk together sifted powdered sugar, milk, crushed lavender, and lemon juice until smooth and pourable. Adjust consistency with additional milk if needed. Add purple food coloring if desired.
11 - Spoon prepared glaze generously over each cooled cake, allowing it to drip down the sides naturally.
12 - Sprinkle additional dried lavender buds and lemon zest strips over freshly glazed cakes. Serve immediately or store in airtight container.

# Expert Advice:

01 -
  • The combination of bright lemon and soft floral notes feels like eating sunshine in cake form
  • These little cakes look impressive but come together faster than you would expect
  • They freeze beautifully unglazed, meaning you can always have something elegant on hand
02 -
  • Culinary lavender is essential because lavender meant for sachets or crafts can taste bitter or soapy
  • Overmixing the batter will make these dense little hockey pucks instead of tender cakes
  • The glaze thickens as it sits, so if you are doing this ahead of time, keep it covered with a damp paper towel
03 -
  • Grate your lemon zest directly into the sugar and rub them together with your fingers to release all those citrus oils before creaming with butter
  • If your glaze is too thick, add milk one teaspoon at a time because it thins out faster than you would expect

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