Mini Lemon Cakes With Lavender Glaze (Printable)

Moist, tangy mini cakes with fragrant floral lavender glaze

# What You'll Need:

→ For the Mini Lemon Cakes

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tablespoons freshly grated lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup whole milk, room temperature
11 - 1 teaspoon pure vanilla extract

→ For the Lavender Glaze

12 - 1 1/2 cups powdered sugar, sifted
13 - 2–3 tablespoons milk
14 - 1 1/2 teaspoons dried culinary lavender, finely crushed
15 - 1 tablespoon fresh lemon juice
16 - Purple food coloring (optional)

→ For Garnish

17 - Additional dried lavender buds
18 - Lemon zest strips

# How To Make It:

01 - Preheat the oven to 350°F. Grease and flour a 12-cup mini bundt or muffin pan thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 2–3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add lemon zest and vanilla extract, followed by lemon juice.
05 - Add the flour mixture in three parts, alternating with the milk, beginning and ending with flour. Mix until just combined to avoid overmixing.
06 - Divide batter evenly between prepared mini cake molds, filling each about three-quarters full.
07 - Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool in the pan for 10 minutes, then turn out onto a wire rack and allow to cool completely before glazing.
09 - In a small bowl, whisk together powdered sugar, milk, crushed lavender, and lemon juice until smooth and pourable. Add a drop of purple food coloring if desired.
10 - Spoon glaze generously over cooled cakes. Garnish with extra dried lavender buds and lemon zest strips.

# Tips from dashanddishes:

01 -
  • The combination of tangy lemon and fragrant lavender feels like sunshine in every bite
  • These mini cakes bake up impossibly moist and stay fresh for days
  • The recipe comes together faster than most cookies but looks like something from a bakery
02 -
  • Culinary lavender is essential because ornamental varieties can taste bitter or soapy
  • Overmixing once the flour is added will make these tender little cakes tough
  • The glaze must be poured on completely cooled cakes or it will slide right off
03 -
  • Room temperature ingredients prevent the batter from curdling and ensure even baking
  • A small cookie scoop makes portioning the batter into mini pans effortless and uniform
  • Let the glaze set for about 15 minutes before stacking or serving

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