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Mini Lemon Cakes With Lavender Glaze

Mini Lemon Cakes With Lavender Glaze

Mini Lemon Cakes With Lavender Glaze are charming bite-sized cakes that perfectly combine bright, zesty lemon flavor with the subtle, aromatic floral notes of lavender. These fresh, light, and delicious treats are ideal for celebrations, teatime, or whenever you want to indulge in a special dessert with a perfect balance of tangy citrus and fragrant glaze.

  • Total Time: 30 minutes
  • Yield: 24 mini cakes 1x

Ingredients

Scale

Cake Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
  • 2 large eggs
  • 1/2 cup milk or buttermilk (or almond milk for dairy-free)
  • Zest of 2 fresh lemons
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

Lavender Glaze Ingredients

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon culinary lavender buds, finely crushed (dried culinary lavender preferred)

Instructions

  1. Prepare Your Ingredients and Oven: Preheat the oven to 350°F (175°C). Grease and flour mini cake pans or line a mini muffin tin with paper liners. Zest and juice the lemons, and measure out all ingredients to ensure a smooth baking process.
  2. Mix the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt to distribute the leavening agents evenly for consistent rising.
  3. Cream Butter and Sugar: Using a mixer, beat the softened butter and sugar until the mixture is light, fluffy, and pale in color, incorporating air for a tender crumb.
  4. Add Eggs and Vanilla: Add eggs one at a time into the butter mixture, mixing well after each addition, then stir in the vanilla extract for richness and binding.
  5. Combine Dry and Wet Ingredients: Alternate adding dry ingredients and milk into the butter mixture, beginning and ending with dry ingredients. Mix just until combined to prevent dense cakes.
  6. Incorporate Lemon Zest and Juice: Gently fold in freshly grated lemon zest and lemon juice to infuse bright citrus flavor into the batter.
  7. Bake the Mini Cakes: Divide the batter evenly among the prepared pans. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before glazing.
  8. Prepare the Lavender Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and finely crushed lavender buds until smooth. Adjust consistency by adding more lemon juice or powdered sugar as needed.
  9. Glaze the Cakes: Once cooled, generously drizzle the lavender glaze over the mini cakes. Allow the glaze to set slightly before serving.

Notes

  • Use fresh lemons for the best zest and juice flavor.
  • Do not overmix the batter to avoid dense cakes.
  • Strain lavender buds from glaze if you prefer a smoother texture.
  • Ensure all ingredients are at room temperature for better mixing and texture.
  • Use an oven thermometer to maintain accurate baking temperature.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with flour substitution)

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 120
  • Sugar: 14g
  • Sodium: 70mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0.5g
  • Protein: 1.5g
  • Cholesterol: 40mg

Keywords: mini lemon cakes, lavender glaze, lemon dessert, floral glaze, bite-sized cakes, gluten-free lemon cake, teatime dessert