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Mini Lemon Cakes with Lavender Glaze

Close-up of a moist mini lemon cake topped with dripping lavender glaze, part of a batch of mini lemon cakes with lavender glaze.
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Bake these small, moist lemon cakes topped with a delicate lavender honey glaze. This recipe is perfect for afternoon tea or elegant individual desserts.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • For the Lavender Glaze:
  • 2 cups powdered sugar, sifted
  • 3 tablespoons milk or water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried culinary lavender buds
  • 1 tablespoon honey

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup mini bundt pan or standard muffin tin.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This takes about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a small bowl, whisk together the buttermilk, lemon juice, lemon zest, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Spoon the batter evenly into your prepared mini cake pans, filling each about two-thirds full.
  8. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 5 minutes before inverting them onto a wire rack to cool completely.
  9. To make the lavender glaze, gently heat the milk (or water) and dried lavender buds in a small saucepan over low heat for 5 minutes. Do not boil. Remove from heat and let the lavender steep for 10 minutes. Strain the liquid through a fine-mesh sieve into a clean bowl, pressing on the buds to extract flavor. Discard the buds.
  10. Whisk the strained lavender liquid, powdered sugar, lemon juice, and honey into a smooth glaze. If the glaze is too thick, add milk one teaspoon at a time until drizzly.
  11. Once the cakes are completely cool, drizzle the lavender infused icing generously over each mini cake. Allow the glaze to set before serving these delicate lemon treats.

Notes

  • For a stronger lavender flavor, you can infuse the honey instead of the milk, heating the honey and lavender gently before adding it to the glaze mixture.
  • If you do not have a mini bundt pan, use a standard muffin tin for homemade lemon cupcakes with floral topping.
  • Store leftover cakes in an airtight container at room temperature for up to 3 days.

Nutrition

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