Mini Lemon Cakes Lavender Glaze (Print Version)
Delightful mini lemon cakes with a fragrant lavender glaze, ideal for afternoon tea or elegant desserts.
# What You'll Need:
→ For the Mini Lemon Cakes
01 - 1 cup (130 g) all-purpose flour
02 - 1/2 cup (100 g) granulated sugar
03 - 1/4 cup (60 g) unsalted butter, softened
04 - 2 large eggs
05 - 1/4 cup (60 ml) milk
06 - 2 tbsp fresh lemon juice
07 - 1 tbsp lemon zest
08 - 1/2 tsp baking powder
09 - 1/4 tsp baking soda
10 - 1/4 tsp fine salt
11 - 1/2 tsp vanilla extract
→ For the Lavender Glaze
12 - 1 cup (120 g) powdered sugar, sifted
13 - 1 1/2 tbsp whole milk
14 - 1/2 tsp culinary lavender buds, finely ground
15 - 1 tbsp fresh lemon juice
16 - Extra lavender buds or lemon zest for garnish (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease a 12-mold mini cake pan or muffin tin thoroughly to ensure easy release.
02 - In a mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 2 to 3 minutes.
03 - Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until evenly combined.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt.
05 - Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the flour. Mix until just combined to avoid developing gluten; do not overmix.
06 - Divide the batter evenly among the 12 prepared molds, filling each about three-quarters full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer the mini cakes to a wire rack to cool completely.
08 - Combine the sifted powdered sugar, whole milk, finely ground culinary lavender buds, and lemon juice in a bowl. Whisk until the glaze is smooth and slightly thick but still pourable.
09 - Drizzle or spoon the glaze over the completely cooled mini cakes. Garnish with extra lavender buds or lemon zest if desired.
# Expert Tips:
01 -
- The lavender glaze turns a simple lemon cake into something people assume came from a bakery
- They come together fast enough for a last minute gathering but look intentionally elegant
02 -
- Overmixing the batter is the fastest way to end up with tough dense mini cakes instead of tender ones
- Using regular craft lavender instead of culinary lavender can make the glaze taste soapy and unpleasant
03 -
- Infuse the glaze milk with whole lavender buds for 10 minutes then strain it for a deeper more rounded lavender flavor
- Always test your lavender by smelling and tasting a tiny bit first since potency varies wildly between brands