Mini Lemon Cakes with Lavender Glaze (Printable)
Tender, zesty mini cakes with fragrant lavender glaze—ideal for afternoon tea and special gatherings.
# What You'll 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:
01 - Preheat oven to 350°F. Thoroughly grease a 12-cup mini bundt or muffin pan, 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 blended.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in lemon zest, lemon juice, and vanilla extract until incorporated.
05 - Add flour mixture in three portions, alternating with milk, beginning and ending with flour. Mix until just combined, taking care not to overmix.
06 - Divide batter evenly among prepared cups, filling each approximately 2/3 full.
07 - Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - While cakes cool, heat milk for glaze just until simmering. 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 consistency is achieved.
10 - Drizzle glaze over completely cooled cakes. Garnish with additional lemon zest or edible lavender buds if desired.
# Expert Tips:
01 -
- The tender crumb stays moist for days, making them perfect for make ahead entertaining
- Lavender transforms a familiar lemon cake into something that feels special and sophisticated
- Individual portions mean everyone gets their own perfectly portioned little masterpiece
02 -
- Overmixing the batter once flour is added will make these little cakes tough instead of tender
- Lavender flavor strengthens as it sits, so start with less if you're unsure about floral notes
- The glaze sets quickly, so work steadily and have your garnishes ready before you start pouring
03 -
- Zest your lemons before juicing them, it's so much easier to handle
- Room temperature ingredients prevent the batter from separating and create a finer crumb