Go Back

Mini Lemon Cakes with Lavender Glaze

Soft, zesty mini lemon cakes topped with a delicate lavender glaze for an elegant dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 mini cakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C). Grease mini cake molds.
  2. Whisk flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until fluffy.
  4. Add eggs, lemon juice, zest, and vanilla.
  5. Alternate adding dry ingredients and milk.
  6. Fill molds and bake 15–18 minutes.
  7. Cool completely before glazing.
  8. Mix glaze ingredients and drizzle over cakes.

Notes

Use culinary-grade lavender and do not overuse to avoid bitterness.