Ingredients
- 1 cup all-purpose flour (or gluten-free flour)
- 1 tsp baking powder
- 1/2 cup sugar
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/4 cup milk (or almond milk for dairy-free)
- 1/4 cup unsalted butter, melted
- 1/2 tsp lavender extract
- 1 cup powdered sugar (for glaze)
- Additional lavender for decoration (optional)
Instructions
- Start by preheating your oven and preparing the mini cake molds.
- Combine the dry ingredients in a mixing bowl.
- Mix the wet ingredients until smooth.
- Fold the wet mixture into the dry ingredients until just combined.
- Pour the batter into your molds.
- Bake until golden and a toothpick comes out clean.
- Let them cool, then prepare the glaze by combining powdered sugar with lavender extract.
Notes
These cakes are best served warm with a drizzle of lavender glaze and can be garnished with lemon zest or a sprig of lavender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian