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Mini Lemon Cakes With Lavender Glaze

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Elevate your dessert game with these exquisite Mini Lemon Cakes, kissed by a serene lavender glaze. Experience fluffy, zesty perfection in every bite.

Ingredients

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  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • ½ cup whole milk, plus 2 teaspoons baking powder
  • Zest of 2 large lemons, plus 6 tablespoons fresh lemon juice (divided)
  • 1 ½ cups powdered sugar
  • 1 teaspoon culinary lavender extract

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and flour a 24-cup mini muffin tin or line with paper liners. In a medium bowl, whisk together the all-purpose flour, granulated sugar, and baking powder.
  2. Step 2: In a large bowl, cream together the softened unsalted butter and the lemon zest until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 tablespoons of the fresh lemon juice.
  3. Step 3: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  4. Step 4: Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full. Bake for 12-15 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. Let the cakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  5. Step 5: While the cakes cool, prepare the lavender glaze. In a small bowl, whisk together the powdered sugar, the remaining 4 tablespoons of fresh lemon juice, and the culinary lavender extract until smooth. Once the cakes are completely cool, drizzle or spread the glaze over each mini cake.

Notes

  • Store your Mini Lemon Cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week, especially if your kitchen is warm.
  • These delicate cakes are truly best enjoyed at room temperature; if refrigerated, allow them to sit out for 20-30 minutes before serving so the cake can soften and the lavender glaze can reach its ideal consistency.
  • Serve these charming little cakes as a delightful treat for an afternoon tea, alongside a light sorbet, or simply with a cup of herbal tea to complement the subtle lavender notes.
  • For an extra burst of vibrant lemon flavor, make sure to thoroughly cream the lemon zest with the softened butter in Step 2; this process helps release the aromatic oils directly into the cake batter.

Nutrition

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