Irresistible Lemon Lavender Mini Cakes: 3 Secrets to Perfection
Mini lemon cakes with a delicate lavender glaze, perfect for an elegant citrus dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/4 cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp culinary lavender
- 1 tbsp lemon juice
Instructions
- Mix flour, baking powder, and salt in a bowl.
- Cream butter and sugar, then add eggs, milk, lemon juice, zest, and vanilla.
- Combine wet and dry ingredients for a fluffy batter.
- Pour batter into greased mini cake molds or muffin tins.
- Bake at 350°F (175°C) for 18–22 minutes until golden.
- Mix powdered sugar, milk, lemon juice, and lavender for the glaze.
- Drizzle glaze over cooled cakes and garnish.
Notes
- Use fresh lemon juice for best flavor.
- Adjust glaze consistency with more milk if needed.
- Store cakes in an airtight container for freshness.
Nutrition
- Serving Size: 1 mini cake
- Calories: 260
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 70mg