Mini Lemon Cakes with Lavender Glaze
Delightful mini lemon cakes topped with a fragrant lavender glaze, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup buttermilk
- 2 large eggs
- 1 tablespoon freshly grated lemon zest
- 1/4 cup fresh lemon juice
- 1 tablespoon culinary lavender (or lavender oil)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a mini cake pan with oil or baking spray.
- Whisk together the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in one bowl.
- Combine the wet ingredients (butter, buttermilk, eggs, lemon zest, and lemon juice) in another bowl.
- Mix the wet and dry ingredients gently until just combined.
- Pour the batter into the mini cake pan.
- Bake for 15-20 minutes, or until golden and a toothpick inserted comes out clean.
- Cool the cakes, then drizzle generously with lavender glaze.
Notes
For a different flavor, consider using rosemary instead of lavender or adding other citrus zests.
Find it online: https://tasty.pedrorecipes.com/mini-lemon-cakes-lavender-glaze/