Mini Lemon Cakes with Lavender Glaze
Delightful mini lemon cakes infused with lavender for a sweet and zesty treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1–2 tablespoons lavender syrup or dried culinary lavender
- Milk (as needed for consistency)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin pan with butter or cooking spray.
- Whisk together the flour, baking powder, and salt in a bowl.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually mix in the dry ingredients until just combined.
- Fill each mini muffin cup about 2/3 full and bake for 12-15 minutes.
- Mix the powdered sugar with lavender syrup and enough milk for desired glaze consistency.
- Drizzle the glaze on top of the cooled mini cakes before serving.
Notes
Best served fresh, pairs well with herbal tea or lemonade. Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 mini cake
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.2g
- Protein: 1.5g
- Cholesterol: 30mg