Mini Lemon Cakes With Lavender Glaze (Printable)
Moist, tangy lemon cakes topped with fragrant floral lavender glaze—ideal for elegant occasions.
# What You Need:
→ For the Mini Lemon Cakes
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tbsp freshly grated lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup whole milk, room temperature
11 - 1 tsp pure vanilla extract
→ For the Lavender Glaze
12 - 1 1/2 cups powdered sugar, sifted
13 - 2-3 tbsp milk
14 - 1 1/2 tsp dried culinary lavender, finely crushed
15 - 1 tbsp fresh lemon juice
16 - Purple food coloring (optional)
→ For Garnish
17 - Additional dried lavender buds
18 - Lemon zest strips
# Directions:
01 - Preheat the oven to 350°F. Grease and flour a 12-cup mini bundt or muffin pan thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream butter and sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add lemon zest and vanilla extract.
05 - Mix in lemon juice until well combined.
06 - Add the flour mixture in three parts, alternating with the milk, beginning and ending with flour. Mix until just combined; do not overmix.
07 - Divide batter evenly between prepared mini cake molds.
08 - Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
10 - In a small bowl, whisk together powdered sugar, milk, crushed lavender, and lemon juice until smooth and pourable. Add a drop of purple food coloring if desired.
11 - Spoon glaze generously over cooled cakes.
12 - Garnish with extra dried lavender buds and lemon zest strips.
# Expert Tips:
01 -
- The combination of bright lemon and soothing lavender creates this sophisticated flavor profile that feels fancy but comes together surprisingly easily
- These mini cakes are the perfect make ahead dessert for brunches, baby showers, or when you want something that looks impressive without spending all day in the kitchen
02 -
- Overmixing the batter once the flour is added will make these dense and rubbery, stop as soon as you see the last streaks of flour disappear
- The cakes must be completely cool before glazing or the frosting will slide right off, I've made this mistake more than once
- Culinary lavender is essential, ornamental lavender can taste bitter and soapy, and nobody wants that in their dessert
03 -
- For an extra lavender infusion, warm the glaze milk with crushed lavender buds, let it steep for 15 minutes, then strain and cool before using
- A microplane zester gives you the finest lemon zest without reaching the bitter white pith underneath