Mini Lemon Cakes With Lavender Glaze
Deliciously moist mini lemon cakes topped with a fragrant lavender glaze, perfect for any celebration or sweet treat.
Ingredients
Cake ingredients
- 1 cup all-purpose flour Sifted to avoid lumps
- 1 teaspoon baking powder To help the cakes rise
- 1/4 teaspoon salt To enhance flavor
- 1/2 cup unsalted butter, softened Rich base for the cake
- 1 cup granulated sugar Sweetens the batter
- 2 large eggs Binds the ingredients together
- Zest of 2 lemons zest of 2 lemons Infuses batter with flavor
- 1/4 cup freshly squeezed lemon juice Adds tanginess
- 1/2 cup milk Keeps cakes moist
Glaze ingredients
- 1 cup powdered sugar For the glaze
- 1 tablespoon dried lavender Culinary-grade for safety
- 2 tablespoons milk For achieving glaze consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your mini cake pans.
- In a bowl, sift together the all-purpose flour, baking powder, and salt.
Mixing Batter
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest and freshly squeezed lemon juice.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with dry ingredients.
Baking
- Fill each greased mini cake pan about three-quarters full with the batter.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
Making the Glaze
- In a bowl, mix the powdered sugar with dried lavender and milk until you achieve a smooth glaze.
- Once the cakes are cooled, drizzle the lavender glaze generously over them.
Notes
Use culinary-grade lavender for safety, and feel free to adjust the amount if the flavor is too strong. Store in an airtight container at room temperature.