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Mini Lemon Cakes With Lavender Glaze

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Delightful mini lemon cakes drizzled with a floral lavender glaze, perfect for any occasion.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup powdered sugar
  • 1 tablespoon dried lavender flowers
  • 1–2 tablespoons milk (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a mini cake pan.
  2. Whisk together the flour, baking powder, and salt.
  3. Cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, then stir in vanilla, lemon juice, and lemon zest.
  5. Combine the dry ingredients with the wet mixture until just combined.
  6. Pour the batter into the prepared mini cake pan and bake for 12-15 minutes, or until a toothpick comes out clean.
  7. Cool the cakes in the pan for 5 minutes, then transfer to a wire rack.
  8. Prepare the lavender glaze by mixing powdered sugar, dried lavender, and milk to desired consistency.
  9. Drizzle the glaze over the cooled mini lemon cakes before serving.

Notes

For best flavor, use fresh lemon juice and dried culinary lavender. Store leftovers in an airtight container.

Nutrition

Find it online: https://thestationrecipes.com/mini-lemon-cakes-with-lavender-glaze/

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