Go Back

Mini Lemon Cakes with Lavender Glaze

Moist, tender mini cakes bursting with fresh lemon flavor and topped with a glossy, aromatic lavender-infused icing. The perfect spring dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 mini cakes
Course: Dessert, Snack
Cuisine: American, French Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 tbsp lemon zest freshly grated
  • 2 eggs large, room temp
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk or greek yogurt
  • 0.25 cup lemon juice fresh
Lavender Glaze
  • 1.5 cups powdered sugar sifted
  • 2 tbsp lemon juice
  • 1 tsp dried culinary lavender crushed
  • 1 tbsp milk as needed for consistency

Equipment

  • Mini Bundt Pan or Muffin Tin
  • Mixing bowls
  • Whisk
  • Cooling Rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a mini bundt pan or muffin tin thoroughly.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, rub the lemon zest into the sugar with your fingers until fragrant.
  4. Add softened butter to the sugar and beat until light and fluffy (about 3 minutes).
  5. Beat in eggs one at a time, followed by the vanilla extract and lemon juice.
  6. Add half the dry ingredients, mix briefly, then add the buttermilk. Finish with the remaining dry ingredients. Do not overmix.
  7. Divide batter evenly among the prepared pans. Bake for 20-25 minutes until a toothpick comes out clean.
  8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Whisk together glaze ingredients until smooth. Drizzle generously over the cooled cakes.

Notes

Ensure you use culinary-grade lavender to avoid a soapy taste.