Mini Lemon Cakes with Lavender (Print View)
Zesty mini cakes with floral lavender glaze, ideal for elegant entertaining.
# What You Need:
→ For the Mini Lemon Cakes
01 - 1 1/2 cups all-purpose flour
02 - 1/2 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 lemon zest (from about 2 lemons)
09 - 1/4 cup fresh lemon juice
10 - 1/2 teaspoon pure vanilla extract
11 - 1/2 cup whole milk, room temperature
→ For the Lavender Glaze
12 - 1/4 cup whole milk
13 - 1 teaspoon culinary lavender buds
14 - 1 cup powdered sugar, sifted
15 - 1/2 teaspoon lemon juice
→ Optional Garnish
16 - Extra lemon zest
17 - Edible dried lavender buds
# How to Make It:
01 - Preheat oven to 350°F. Grease a 12-cup mini bundt or muffin pan thoroughly, or line with paper liners if using a muffin pan.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, beat butter and sugar together until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract until incorporated.
05 - Add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined; do not overmix.
06 - Divide batter evenly among prepared cups, filling each about 2/3 full.
07 - Bake for 17-20 minutes, or until a toothpick inserted into center comes out clean. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
08 - Heat milk for glaze just to a simmer. Remove from heat, add lavender buds, and steep for 10 minutes. Strain out lavender buds.
09 - Whisk infused milk with powdered sugar and lemon juice until smooth and pourable.
10 - Drizzle glaze over cooled cakes. Garnish with extra lemon zest or edible lavender buds if desired.
# Expert Tips:
01 -
- The texture is incredibly tender, almost like a cross between a cake and a madeleine, with that perfect slightly domed top that begs to be glazed
- Lavender and lemon were made for each other, and the way the floral notes bloom through the bright citrus feels elegant without being fussy
02 -
- Overmixing the batter will make these tough, stop as soon as the flour disappears
- Lavender can quickly go from fragrant to soapy, stick to one teaspoon and steep no longer than 10 minutes
03 -
- Zest your lemons before juicing them, it is so much easier to zest a whole lemon
- Room temperature ingredients prevent the batter from curdling and ensure even baking