Mini Lemon Cakes Lavender Glaze (Print Version)
Tender mini lemon cakes with an aromatic lavender-infused glaze, ideal for afternoon tea or elegant desserts.
# What You Need:
→ Mini Lemon Cakes
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/4 cup whole 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 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
# How To Make:
01 - Preheat the oven to 350°F. Grease a 12-mold mini cake pan or muffin tin.
02 - In a mixing bowl, cream the butter and sugar until light and fluffy using an electric mixer or whisk.
03 - Add the eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract until evenly combined.
04 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
05 - Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the flour. Mix until just combined; do not overmix.
06 - Divide the batter evenly among the prepared molds.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Combine powdered sugar, milk, ground lavender, and lemon juice in a bowl. Whisk until smooth and slightly thick but pourable.
09 - Drizzle or spoon the glaze over the cooled mini cakes. Garnish with extra lavender buds or lemon zest, if desired.
# Expert Tips:
01 -
- The lavender glaze turns an already tender cake into something that feels like it came from a patisserie window
- They come together in under 40 minutes but taste like you spent all afternoon on them
02 -
- Using ornamental lavender instead of culinary will ruin the glaze with a soapy floral taste that no amount of lemon can fix
- The cakes must be completely cool before glazing or the glaze will melt into a thin puddle instead of sitting prettily on top
03 -
- Infuse the glaze milk with whole lavender buds for 15 minutes, then strain, for a deeper and more nuanced lavender flavor
- Use a microplane to zest the lemon, rotating it frequently so you get only the fragrant outer layer and none of the bitter white pith