Mini Lemon Cakes Lavender Glaze (Printable)
Delightful mini lemon cakes with aromatic lavender glaze for elegant afternoon tea.
# What You'll Need:
→ Mini Lemon Cakes
01 - 1 cup (130 g) all-purpose flour
02 - 1/2 cup (100 g) granulated sugar
03 - 1/4 cup (60 g) unsalted butter, softened
04 - 2 large eggs
05 - 1/4 cup (60 ml) milk
06 - 2 tbsp fresh lemon juice
07 - 1 tbsp lemon zest
08 - 1/2 tsp baking powder
09 - 1/4 tsp baking soda
10 - 1/4 tsp fine salt
11 - 1/2 tsp vanilla extract
→ Lavender Glaze
12 - 1 cup (120 g) powdered sugar, sifted
13 - 1 1/2 tbsp whole milk
14 - 1/2 tsp culinary lavender buds, finely ground
15 - 1 tbsp fresh lemon juice
16 - Extra lavender buds or lemon zest for garnish (optional)
# Method:
01 - Preheat the oven to 350°F. Grease a 12-mold mini cake pan or muffin tin thoroughly.
02 - In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
03 - Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until evenly combined.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt.
05 - Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the flour. Mix until just combined to avoid overworking the batter.
06 - Divide the batter evenly among the prepared molds, filling each about three-quarters full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Combine the sifted powdered sugar, whole milk, finely ground culinary lavender buds, and fresh lemon juice in a bowl. Whisk until smooth and slightly thick but still pourable.
09 - Drizzle or spoon the glaze over the completely cooled mini cakes. Garnish with extra lavender buds or lemon zest if desired.
# Insider Tips:
01 -
- The crumb comes out absurdly tender, almost like a madeleine but with more substance to sink your teeth into.
- That lavender glaze walks a perfect line between elegant and approachable, the kind of thing that makes people pause mid bite.
02 -
- Overmixing the batter after adding the flour is the number one reason these come out tough instead of tender.
- Grinding the lavender buds as finely as possible prevents gritty bits in the glaze that feel wrong against the soft cake.
03 -
- If your glaze is too thick, add milk a quarter teaspoon at a time until it flows off the spoon in a thin ribbon.
- Infusing the glaze milk with whole lavender buds for ten minutes then straining it gives a much deeper, rounder lavender flavor than just grinding the buds in.