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Mini Lemon Cakes with Lavender Glaze

Delicate mini lemon cakes topped with a fragrant lavender glaze, perfect for elegant desserts or tea parties.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 mini cakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tbsp lemon zest
  • 0.25 cup lemon juice fresh
  • 0.5 cup milk
  • 1 tsp vanilla extract
Lavender Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk or cream
  • 1 tsp dried culinary lavender
  • 0.5 tsp lemon juice

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and prepare mini cake pan.
  2. Whisk dry ingredients together in a bowl.
  3. Cream butter and sugar until fluffy.
  4. Add eggs, lemon zest, and vanilla extract.
  5. Alternate adding dry ingredients with milk and lemon juice.
  6. Fill mini cake molds and bake 15–18 minutes.
  7. Cool completely on wire rack.
  8. Prepare lavender glaze and drizzle over cakes.

Notes

Use culinary lavender sparingly to avoid overpowering flavor.