Description
These delightful mini lemon cakes are bursting with bright citrus flavor, complemented by a delicate, aromatic lavender glaze. Perfect for any occasion, they’re surprisingly easy to make and guaranteed to impress.
Ingredients
- 1 ½ cups (180g) All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ cup (113g) Unsalted Butter, softened
- 1 cup (200g) Granulated Sugar
- 2 Large Eggs, room temperature
- 1 tbsp Fresh Lemon Zest
- ½ cup (120ml) Buttermilk, room temperature
- For the Lavender Glaze:
- 1 ½ cups (180g) Powdered Sugar
- 3 tbsp Fresh Lemon Juice
- ½ tsp Culinary Lavender buds
Instructions
- 1. Prepare Oven & Pan: Preheat oven to 350°F (175°C). Grease and flour a 12-cup mini cake or muffin pan.
- 2. Cream Wet Ingredients: In a large bowl, cream softened butter and granulated sugar until light and fluffy (2-3 mins). Beat in eggs one at a time, then stir in lemon zest.
- 3. Combine Dry & Wet: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet, alternating with buttermilk, mixing until just combined. Do not overmix.
- 4. Bake Mini Cakes: Divide batter into prepared pan. Bake for 18-22 minutes, or until golden and a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- 5. Make Lavender Glaze: In a small saucepan, combine powdered sugar, lemon juice, and culinary lavender. Heat over low, stirring, until sugar dissolves. Strain to remove lavender. Let cool slightly.
- 6. Glaze & Serve: Once cakes are completely cool, spoon or drizzle glaze over each. Let glaze set before serving.
- Prep Time: 20 mins
- Cook Time: 20 mins