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Mini Lemon Cakes with Lavender Glaze

Delight in these mini lemon cakes topped with a fragrant lavender glaze, perfect for afternoon treats or after-dinner desserts.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the cakes
  • 120 grams all-purpose flour Sifted
  • 1 teaspoon baking powder
  • Pinch pinch salt
  • 115 grams unsalted butter, softened At room temperature
  • 100 grams sugar
  • 2 pieces eggs At room temperature
  • Zest and juice of 2 lemons
  • 60 milliliters milk
For the glaze
  • 100 grams powdered sugar
  • 15 milliliters lemon juice
  • 1 teaspoon dried lavender buds, crushed

Method
 

Preparation
  1. Preheat your oven to 180°C and grease a 12 cup mini muffin pan.
  2. In a bowl, whisk together flour, baking powder, and salt until well combined.
  3. In another bowl, cream together butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, mixing well after each addition.
  5. Stir in the lemon zest and juice.
  6. Add the flour mixture alternately with the milk, beginning and ending with the flour. Mix until just combined.
  7. Divide the batter evenly among the mini cups.
Baking
  1. Bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Glazing
  1. Meanwhile, whisk together the powdered sugar, lemon juice, and crushed lavender buds until smooth.
  2. Dip the tops of the cooled cakes into the glaze and set aside to allow the glaze to set.

Notes

These cakes are best enjoyed fresh but can last up to 3 days in an airtight container at room temperature. For longer storage, freeze them for up to 1 month. Allow to thaw at room temperature and reheat briefly in the microwave.