Mini Lemon Cakes with Lavender Glaze
Delightful Mini Lemon Cakes with Lavender Glaze, perfect for afternoon tea or special gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan Option Available
Ingredients
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1/2 cup sugar
- 1/2 cup butter (or dairy-free butter)
- 2 large eggs
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1 tablespoon culinary lavender
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 1-2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and prepare mini cake molds.
- Mix flour, sugar, baking powder, and salt in a bowl.
- Incorporate butter and mix until smooth.
- Add eggs, lemon juice, lemon zest, and lavender to the mixture.
- Pour the batter into molds and bake for 15-20 minutes.
- Check doneness with a toothpick; it should come out clean.
- Cool the cakes completely before adding the glaze.
- Combine powdered sugar and milk to create the glaze and drizzle it on the cooled cakes.
Notes
For best flavor, zest lemons before juicing. Allow cakes to cool completely before glazing for a shiny finish.