Description
These mini lemon cakes with lavender glaze are a quick, fresh, and light dessert perfect for last-minute gatherings. They feature a bright lemon flavor balanced by a subtle floral lavender glaze and are ready in just 30 minutes.
Ingredients
- 1 cup all-purpose flour (120g)
- 1 teaspoon baking powder
- Pinch of salt
- 3/4 cup granulated sugar (150g)
- 1/3 cup unsalted butter (75g), melted and cooled
- 1 large egg
- 1/4 cup milk (60ml), whole or 2%
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- For the Lavender Glaze:
- 1 cup powdered sugar (120g), sifted
- 2 tablespoons milk (whole or 2%)
- 1 teaspoon dried lavender buds, finely crushed (or 1/2 teaspoon lavender simple syrup)
- 1 teaspoon fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners. Zest and juice lemons, crush dried lavender buds if needed, and measure all ingredients.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, whisk sugar and melted butter until combined. Add egg and whisk until smooth. Stir in milk, lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Batter should be slightly thick but pourable. Do not overmix.
- Divide batter evenly among muffin cups, filling each about two-thirds full. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Cakes should be golden and spring back when pressed lightly.
- Let cakes cool in the pan for 5 minutes, then transfer to a cooling rack.
- To make the glaze, whisk together powdered sugar, milk, lemon juice, and crushed lavender buds (or lavender syrup) in a small bowl until smooth. Adjust consistency with more milk or powdered sugar as needed.
- Once cakes are completely cool, drizzle the lavender glaze over the top using a spoon. Let glaze set for 10 minutes before serving.
Notes
Use fresh lemon zest and juice for best flavor. Do not overmix batter to keep cakes tender. Crush lavender buds finely or use lavender simple syrup for a smoother glaze. Watch bake time closely to avoid dryness. Let cakes cool completely before glazing to prevent glaze from melting. Glaze can be made a day ahead and stored in the fridge for up to 3 days. Adjust glaze consistency with milk or powdered sugar as needed. For a glossy finish, add a tiny pinch of cream of tartar to the glaze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 140
- Sugar: 14
- Sodium: 85
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 0.5
- Protein: 2
Keywords: mini lemon cakes, lavender glaze, quick dessert, lemon dessert, floral glaze, easy baking, party dessert, spring dessert