Mini Lemon Cakes with Lavender Glaze (Printable)

Delicate lemon-infused mini cakes with aromatic lavender glaze, ideal for elegant afternoon tea service.

# What You'll Need:

→ Mini Lemon Cakes

01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/4 cup whole milk
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 tablespoon lemon zest
08 - 1 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 1/2 teaspoon pure vanilla extract

→ Lavender Glaze

11 - 1 cup powdered sugar
12 - 2 tablespoons milk
13 - 1/2 teaspoon dried culinary lavender
14 - 1 teaspoon lemon juice
15 - Extra lavender buds or lemon zest for garnish

# How to Make It:

01 - Preheat oven to 350°F. Grease a 12-cup mini muffin pan or mini cake molds thoroughly.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar in a large bowl until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Add half of dry ingredients to wet mixture, mixing gently. Add milk, then remaining flour mixture. Mix until just combined.
06 - Divide batter evenly among prepared mini cake molds, filling each about 2/3 full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack.
08 - Warm milk with lavender in small saucepan over low heat for 2 to 3 minutes. Remove from heat, let steep for 5 minutes, then strain.
09 - Whisk together powdered sugar, lavender-infused milk, and lemon juice until smooth and pourable. Add more milk if needed.
10 - Spoon or drizzle glaze over cooled mini lemon cakes. Garnish with extra lavender buds or lemon zest if desired. Let set before serving.

# Expert Advice:

01 -
  • The lemon keeps everything bright while lavender adds this whispery floral note that makes people pause and ask what that lovely flavor is
  • These bake up in twenty minutes flat but taste like something from a fancy bakery window
02 -
  • Overmixing the batter will make these dense instead of tender
  • Hot milk extracts lavender flavor best but do not let it boil or the flavor turns bitter
03 -
  • Zest your lemon before juicing—it is much easier to grip
  • A small mesh strainer works perfectly for removing lavender buds from warm milk

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