Mini Lemon Cakes Lavender Glaze (Print Version)
Moist, buttery lemon bites with aromatic lavender frosting—ideal for elegant tea service or dessert.
# What You'll Need:
→ For the Mini Lemon Cakes
01 - 1 cup (125 g) all-purpose flour
02 - 1/2 cup (100 g) granulated sugar
03 - 1/4 cup (60 ml) unsalted butter, softened
04 - 2 large eggs
05 - 1/4 cup (60 ml) whole milk
06 - 2 tbsp freshly squeezed lemon juice
07 - 1 tbsp lemon zest (from about 1 lemon)
08 - 1 tsp baking powder
09 - 1/4 tsp salt
10 - 1/2 tsp pure vanilla extract
→ For the Lavender Glaze
11 - 1 cup (120 g) powdered sugar
12 - 2 tbsp milk (plus more as needed)
13 - 1/2 tsp dried culinary lavender
14 - 1 tsp lemon juice
15 - Extra lavender buds or lemon zest for garnish (optional)
# How to Cook:
01 - Preheat your oven to 350°F (175°C). Grease a 12-cup mini muffin pan or mini cake molds.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar together until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Add half of the dry ingredients to the wet mixture, mix gently. Add milk, then remaining flour mixture. Mix until just combined—do not overmix.
06 - Divide batter evenly among the prepared mini cake molds, filling each about 2/3 full.
07 - Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - While cakes cool, prepare the glaze: In a small saucepan, gently warm the milk with lavender over low heat for 2–3 minutes (do not boil). Remove from heat, let steep for 5 minutes, then strain to remove lavender.
09 - In a bowl, whisk together powdered sugar, lavender-infused milk, and lemon juice until smooth and pourable. Add more milk if needed for desired consistency.
10 - Spoon or drizzle glaze over cooled mini lemon cakes. Garnish with extra lavender buds or lemon zest if desired. Let set before serving.
# Expert Advice:
01 -
- The combination of bright lemon and floral lavender creates a sophisticated flavor that feels like something from a French patisserie
- These mini cakes are perfectly portioned for sharing, making them ideal for brunches, tea parties, or unexpected guests
02 -
- Overmixing the batter will make these delicate cakes tough, so stop mixing as soon as the flour disappears
- The cakes must be completely cool before glazing, otherwise the icing will melt right off
03 -
- Room temperature ingredients blend more easily and create a more uniform batter
- A microplane grater gives you the finest lemon zest without any bitter pith