Mini Lemon Cakes With Lavender Glaze
Delightful mini lemon cakes drizzled with soothing lavender glaze, perfect for gatherings or cozy snacks.
Ingredients
For the lemon cakes
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup milk For added moisture
For the lavender glaze
- 1 cup powdered sugar
- 2 tbsp unsweetened lavender tea or lavender syrup For unique floral flavor
- 1-2 tbsp milk For glaze consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare your mini cake pans by greasing them lightly with butter or non-stick spray.
- Sift together the flour, baking powder, and salt in a medium bowl.
Making the batter
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Incorporate the eggs one by one, mixing well after each addition.
- Blend in the lemon zest and fresh lemon juice.
- Gradually mix in the dry ingredients alternating with the milk until combined; be careful not to overmix.
Baking the cakes
- Fill the mini cake pans about 2/3 full with batter and bake for 12-15 minutes.
- Check for doneness with a toothpick; it should come out clean.
- Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Making the glaze
- In a bowl, whisk together the powdered sugar and lavender tea or syrup.
- Gradually add milk, one tablespoon at a time, until desired consistency is reached.
Serving
- Once the cakes are cooled, drizzle the lavender glaze over each cake.
- Optionally, sprinkle a few lavender buds on top for garnish.
Notes
Consider using organic lemons for richer flavor. Fresh baking powder is essential for a good rise, and culinary lavender should be labeled as edible.