Mini Lemon Cakes with Lavender Glaze (Printable)
Delicate lemon cakes with fragrant lavender glaze—perfect for afternoon tea gatherings.
# 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 - 1/4 cup (60 ml) unsalted butter, softened
04 - 2 large eggs
05 - 1/4 cup (60 ml) whole milk
06 - 2 tbsp freshly squeezed lemon juice
07 - 1 tbsp lemon zest (from about 1 lemon)
08 - 1 tsp baking powder
09 - 1/4 tsp salt
10 - 1/2 tsp pure vanilla extract
→ For the Lavender Glaze
11 - 1 cup (120 g) powdered sugar
12 - 2 tbsp milk (plus more as needed)
13 - 1/2 tsp dried culinary lavender
14 - 1 tsp lemon juice
15 - Extra lavender buds or lemon zest for garnish (optional)
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a 12-cup mini muffin pan or mini cake molds thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract until fully incorporated.
05 - Add half of the dry ingredients to the wet mixture, mixing gently. Pour in milk, then add remaining flour mixture. Mix until just combined—do not overmix.
06 - Divide batter evenly among prepared mini cake molds, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
08 - In a small saucepan, gently warm the milk with dried lavender over low heat for 2–3 minutes (do not boil). Remove from heat and let steep for 5 minutes, then strain to remove lavender buds.
09 - In a bowl, whisk together powdered sugar, lavender-infused milk, and lemon juice until smooth and pourable. Add additional milk 1 teaspoon at a time if needed to achieve desired consistency.
10 - Spoon or drizzle glaze over cooled mini lemon cakes. Garnish with extra lavender buds or lemon zest if desired. Allow glaze to set for 10–15 minutes before serving.
# Expert Tips:
01 -
- These cakes strike that perfect balance between tangy and sweet that makes you reach for seconds
- The lavender glaze turns something simple into something guests will swear came from a pastry shop
02 -
- Overbaking these mini cakes makes them dry quickly, so pull them out the moment that toothpick is clean
- The glaze consistency should be like warm honey—too thick and it wont drizzle, too thin and it runs right off
03 -
- Zest your lemon before juicing—it is much easier to zest a whole lemon than a squeezed one
- If the glaze starts to set while you are working, whisk in a few drops of warm milk to loosen it up again