Mini Lemon Cakes with Lavender Glaze
Delightful mini lemon cakes topped with a fragrant lavender glaze, perfect for afternoon tea or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon culinary lavender (for glaze)
- 1 tablespoon milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and sugar until light and fluffy.
- Incorporate the eggs, lemon zest, and juice gradually.
- Mix the dry ingredients in another bowl and add to the wet mixture until just combined.
- Pour the batter into mini cake pans.
- Bake until golden and a toothpick comes out clean, about 20-25 minutes.
- Let them cool completely before adding the glaze.
- Prepare the glaze by mixing powdered sugar, lavender, and milk until smooth.
- Drizzle the glaze over the cooled cakes and serve.
Notes
Ensure all ingredients are at room temperature for better texture. Adjust glaze sweetness to taste.