Delightful Mini Lemon Cakes with Lavender Glaze (Printable)

Tender, zesty mini cakes with fragrant lavender glaze—perfect for afternoon tea or special occasions.

# What You Need:

→ Mini Lemon Cakes

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tablespoons lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1/2 teaspoon pure vanilla extract
11 - 1/2 cup whole milk, room temperature

→ Lavender Glaze

12 - 1/4 cup whole milk
13 - 1 teaspoon culinary lavender buds
14 - 1 cup powdered sugar, sifted
15 - 1/2 teaspoon lemon juice

→ Optional Garnish

16 - Extra lemon zest
17 - Edible dried lavender buds

# How-To:

01 - Preheat oven to 350°F. Grease a 12-cup mini bundt or muffin pan thoroughly, or line with paper liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each. Stir in lemon zest, lemon juice, and vanilla.
05 - Add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among prepared cups, filling each about 2/3 full. Bake for 17–20 minutes until toothpick comes out clean.
07 - Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.
08 - Heat milk for glaze just to simmer. Remove from heat, add lavender buds, and steep for 10 minutes. Strain out lavender.
09 - Whisk infused milk with powdered sugar and lemon juice until smooth and pourable.
10 - Drizzle glaze over cooled cakes. Garnish with extra lemon zest or edible lavender if desired.

# Expert Advice:

01 -
  • The lavender glaze transforms simple lemon cakes into something that feels fancy enough for a garden party but easy enough for a Tuesday afternoon
  • Each bite balances tangy lemon against soft floral notes in a way that makes people pause and ask what makes them special
02 -
  • Overbaking by even 2 minutes makes these dry quickly, so set a timer and check at 17 minutes
  • The glaze will be too thick if your powdered sugar was not sifted, making it hard to get that pretty drizzle
03 -
  • Brush the cooled cakes with a little extra lemon juice before glazing for an extra punch of citrus flavor
  • Substitute dried rose petals for the lavender if floral lemon is not your thing

Return