Mini Lemon Cakes Lavender Glaze (Print View)
Tender mini lemon cakes topped with an aromatic lavender-infused glaze, ideal for afternoon tea or elegant desserts.
# What You Need:
→ For the Mini Lemon Cakes
01 - 1 cup (130 g) all-purpose flour
02 - 1/2 cup (100 g) granulated sugar
03 - 1/4 cup (60 g) unsalted butter, softened
04 - 2 large eggs
05 - 1/4 cup (60 ml) milk
06 - 2 tbsp fresh lemon juice
07 - 1 tbsp lemon zest
08 - 1/2 tsp baking powder
09 - 1/4 tsp baking soda
10 - 1/4 tsp fine salt
11 - 1/2 tsp vanilla extract
→ For the Lavender Glaze
12 - 1 cup (120 g) powdered sugar, sifted
13 - 1 1/2 tbsp whole milk
14 - 1/2 tsp culinary lavender buds, finely ground
15 - 1 tbsp fresh lemon juice
16 - Extra lavender buds or lemon zest for garnish
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 12-mold mini cake pan or muffin tin thoroughly.
02 - In a mixing bowl, beat the softened butter and granulated sugar together until the mixture turns light and fluffy.
03 - Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until evenly combined.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt.
05 - Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the flour. Mix until just combined to avoid overworking the batter.
06 - Divide the batter evenly among the prepared molds, filling each one to a consistent level.
07 - Bake for 16 to 18 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 - Combine the sifted powdered sugar, whole milk, finely ground lavender buds, and lemon juice in a bowl. Whisk until the glaze is smooth and slightly thick but still pourable.
09 - Drizzle or spoon the glaze over the completely cooled mini cakes. Finish with a sprinkle of extra lavender buds or lemon zest if desired.
# Expert Tips:
01 -
- The lavender glaze turns an ordinary lemon cake into something people will not stop talking about
- They come together faster than you would expect for something this elegant
02 -
- Overmixing the batter is the number one reason these turn out dense and rubbery instead of tender
- The glaze must go on cooled cakes or it will melt right off and pool into a sticky mess
03 -
- Infuse the glaze milk with lavender buds for ten minutes then strain for a deeper floral flavor without any gritty texture
- Use a microplane for the lemon zest because it catches only the bright yellow part and none of the bitter white pith