Print

Mini Lemon Cakes With Lavender Glaze

Print Recipe

Delightful mini lemon cakes topped with a soothing lavender glaze, perfect for any occasion.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • Zest from 1 lemon
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lavender (or lavender extract)
  • 1-2 tablespoons lemon juice (to taste)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by greasing it or lining it with mini paper liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add in the eggs, lemon juice, and lemon zest, mixing until well combined.
  4. Whisk together the flour, baking powder, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 12-15 minutes, or until a toothpick comes out clean.
  7. Let the cakes cool before glazing. Mix powdered sugar, lavender, and lemon juice in a bowl. Drizzle the glaze over each mini cake and allow it to set before serving.

Notes

Store leftover mini lemon cakes in an airtight container at room temperature for up to three days. They can be frozen without glaze for up to three months.

Nutrition

Find it online: https://sourdoughvoyage.com/mini-lemon-cakes-lavender-glaze/