Mini Lemon Cakes Lavender Glaze (Printable version)
Delightful mini lemon cakes with a fragrant lavender glaze, ideal for afternoon tea or an elegant dessert.
# Ingredient list:
→ Mini Lemon Cakes
01 - 1 cup (130 g) all-purpose flour
02 - 1/2 cup (100 g) granulated sugar
03 - 1/4 cup (60 g) unsalted butter, softened
04 - 2 large eggs
05 - 1/4 cup (60 ml) milk
06 - 2 tbsp fresh lemon juice
07 - 1 tbsp lemon zest
08 - 1/2 tsp baking powder
09 - 1/4 tsp baking soda
10 - 1/4 tsp fine salt
11 - 1/2 tsp vanilla extract
→ Lavender Glaze
12 - 1 cup (120 g) powdered sugar, sifted
13 - 1 1/2 tbsp whole milk
14 - 1/2 tsp culinary lavender buds, finely ground
15 - 1 tbsp fresh lemon juice
16 - Extra lavender buds or lemon zest for garnish (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease a 12-mold mini cake pan or muffin tin thoroughly.
02 - In a mixing bowl, cream the butter and sugar together until light and fluffy using an electric mixer or whisk.
03 - Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until evenly combined.
04 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
05 - Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the flour. Mix until just combined to avoid overmixing.
06 - Divide the batter evenly among the prepared molds.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Combine the powdered sugar, milk, ground lavender, and lemon juice in a bowl. Whisk until smooth and slightly thick but still pourable.
09 - Drizzle or spoon the glaze over the cooled mini cakes. Garnish with extra lavender buds or lemon zest if desired.
# Expert Tips:
01 -
- The lavender glaze walks that perfect line between floral and citrus so it never tastes like soap
- They come together fast enough to feel effortless but look like something from a bakery window
02 -
- Overmixing the batter after adding flour is the fastest way to get dense rubbery cakes instead of tender ones
- Grinding the lavender buds finely with a mortar and pestle prevents gritty bits in the glaze
03 -
- Infuse the glaze milk with lavender buds for 10 minutes then strain it for a deeper floral flavor without any grittiness
- A microplane makes the finest zest which disperses evenly through the batter instead of leaving chewy strips