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Mini lemon cakes with lavender glaze on a rustic wooden table, garnished with fresh lavender sprigs

Mini Lemon Cakes With Lavender Glaze

These delightful mini lemon cakes are topped with a fragrant lavender glaze for a sweet and floral finish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter softened
  • 1/4 cup milk
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon culinary lavender ground

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
  2. Step 2: In a bowl, cream together the butter and sugar until light and fluffy.
  3. Step 3: Add the eggs one at a time, beating well after each addition.
  4. Step 4: Stir in the lemon zest and lemon juice.
  5. Step 5: In another bowl, whisk together the flour, baking powder, and salt.
  6. Step 6: Gradually add the dry ingredients to the wet mixture, alternating with milk.
  7. Step 7: Divide the batter evenly among the prepared muffin cups.
  8. Step 8: Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  9. Step 9: For the glaze, combine the powdered sugar, milk, and lavender in a bowl.
  10. Step 10: Drizzle the glaze over the cooled cakes before serving.

Notes

For a stronger lavender flavor, let the glaze sit for a few minutes before drizzling.