Mini Lemon Cakes with Lavender Glaze (Printable)
Delicate lemon cakes topped with fragrant lavender-infused glaze. Perfect for afternoon tea or a light dessert.
# What You'll Need:
→ 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
→ 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)
# Step-by-step:
01 - Preheat your oven to 350°F. Grease a 12-cup mini muffin pan or mini cake molds thoroughly with cooking spray or butter.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
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 and mix gently. Pour in the milk, then add the remaining flour mixture. Mix until just combined—do not overmix.
06 - Divide batter evenly among the prepared mini cake molds, filling each about 2/3 full to allow for rising during baking.
07 - Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - While cakes cool, gently warm the milk with dried lavender in a small saucepan 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 more milk 1 teaspoon at a time if needed for desired consistency.
10 - Spoon or drizzle glaze over cooled mini lemon cakes. Garnish with extra lavender buds or lemon zest if desired. Let glaze set for 10-15 minutes before serving.
# Expert Advice:
01 -
- The combination of bright citrus and gentle floral notes feels like something from a fancy French patisserie but comes together in under an hour.
- These mini cakes are the perfect size for tea time or when you want something elegant without committing to a full dessert.
- The glaze sets beautifully, making them easy to pack for picnics or gift to friends who appreciate something a little different.
02 -
- Over-steeping the lavender in milk can make the glaze taste bitter or soapy—stick to the 5-minute maximum for subtle floral flavor.
- These cakes dry out quickly if overbaked—start checking at 18 minutes and remove them as soon as they're done.
- The glaze thickens as it sits, so work quickly or add another teaspoon of milk if it becomes too stiff to pour.
03 -
- Grind your dried lavender slightly with a mortar and pestle before infusing—it releases more flavor and creates a smoother glaze.
- Room temperature ingredients are non-negotiable here—cold butter or eggs will prevent proper aeration and result in dense cakes.