Mini Lemon Cakes with Lavender Glaze
These delightful mini lemon cakes infused with the floral notes of lavender are perfect for family gatherings or quiet afternoons with tea.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Measure by spooning into cup and leveling off.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, softened Use fresh butter for better flavor.
- 1/2 cup granulated sugar Cream with butter until light and fluffy.
- 2 large eggs Add one at a time.
- 1/4 cup milk Can substitute with buttermilk.
- Zest of 1 lemon lemon zest Adds brightness to the flavor.
- 1 tablespoon fresh lemon juice
Glaze Ingredients
- 1/2 cup powdered sugar Mix until glossy.
- 1 tablespoon honey Can adjust to taste.
- 1 teaspoon dried culinary lavender Use culinary grade only.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease mini bundt pans.
- Set the rack in the middle of the oven to ensure even baking.
- In a bowl, combine flour, baking powder, and salt; whisk them together.
- In a second bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add milk, lemon zest, and lemon juice until smooth.
- Gradually mix in dry ingredients until just combined, being careful not to overmix.
- Pour batter into mini bundt pans about two-thirds full.
Baking
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Allow cakes to cool before removing from pans.
Glazing
- In a bowl, mix powdered sugar, honey, and lavender until smooth and glossy.
- Drizzle the glaze over the cooled cakes and garnish with fresh lavender sprigs.
Serving
- Serve the mini cakes warm or at room temperature alongside tea or coffee.
Notes
These cakes keep well in an airtight container for a day. For longer storage, freeze without glaze.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 80mgSugar: 8g
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