Mini Lemon Cakes with Lavender (Print Version)
Zesty mini cakes with fresh lemon and aromatic lavender glaze—ideal for teatime or celebrating special moments.
# What You'll Need:
→ For the Mini Lemon Cakes
01 - 1 cup (125 g) all-purpose flour
02 - 1/2 cup (100 g) granulated sugar
03 - 1/2 tsp baking powder
04 - 1/4 tsp baking soda
05 - 1/4 tsp fine sea salt
06 - 1/2 cup (115 g) unsalted butter, melted and slightly cooled
07 - 2 large eggs, at room temperature
08 - 1/4 cup (60 ml) whole milk
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tbsp finely grated lemon zest
11 - 1 tsp pure vanilla extract
→ For the Lavender Glaze
12 - 1 cup (120 g) powdered sugar, sifted
13 - 1–2 tbsp whole milk
14 - 1/2 tsp dried culinary lavender buds
15 - 1 tsp freshly squeezed lemon juice
16 - Extra lavender buds or lemon zest for garnish (optional)
# Steps:
01 - Preheat the oven to 350°F. Grease a 12-cup mini bundt or muffin pan thoroughly.
02 - In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
03 - In a separate large bowl, whisk melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract until smooth and homogeneous.
04 - Add the dry ingredients to the wet ingredients and fold gently until just combined. Do not overmix to ensure tender cakes.
05 - Divide the batter evenly among the prepared mini cake molds, filling each about 2/3 full to allow for rising.
06 - Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
08 - In a small saucepan, combine milk and lavender buds. Heat gently until just steaming without boiling. Remove from heat and steep for 5 minutes.
09 - Strain the milk mixture to remove lavender buds. Set aside the infused milk for glaze preparation.
10 - In a bowl, whisk together powdered sugar, lemon juice, and 1 tbsp of the lavender-infused milk. Add more milk as needed to achieve a thick but pourable consistency.
11 - Drizzle glaze over cooled mini lemon cakes. Garnish with extra lavender buds or lemon zest if desired. Serve with Earl Grey tea or sparkling wine.
# Expert Tips:
01 -
- The bright lemon flavor wakes up your palate while lavender adds this sophisticated whisper that makes people think you spent all day baking
- These freeze beautifully unfrosted, so you can always have something elegant ready for unexpected guests
02 -
- Oversteeping the lavender makes the glaze taste like soap—5 minutes is the sweet spot for floral flavor without bitterness
- These cakes continue baking slightly in the hot pan, so pulling them out when a few moist crumbs cling to the toothpick ensures they stay tender
03 -
- Zest your lemons before squeezing them—it's infinitely easier to grate a whole lemon than one that's been juiced
- Room temperature ingredients prevent the melted butter from seizing and creating tiny lumps in your batter