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Divine Mini Lemon Cakes with Lavender Glaze – Easy Recipe!

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These delightful Mini Lemon Cakes with Lavender Glaze are a perfect balance of zesty lemon flavor and aromatic lavender. Ideal for any occasion, they are sure to impress with their charming size and exquisite taste.

Ingredients

Scale
  • 1 1/2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1/2 cup Unsalted Butter, softened
  • 3 Large Eggs, at room temperature
  • Zest of 2 Lemons
  • 1/4 cup Fresh Lemon Juice
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Milk, at room temperature
  • 1 cup Powdered Sugar (Confectioners' Sugar)
  • 2 tablespoons Fresh Lemon Juice (for glaze)
  • 1 tablespoon Dried Culinary Lavender

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a mini muffin pan or individual mini cake pans.
  2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
  3. Beat in the eggs, one at a time, mixing well after each addition.
  4. Stir in the fresh lemon zest and lemon juice.
  5. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
  7. Spoon the batter into your prepared mini muffin or cake pans, filling each cavity about two-thirds full.
  8. Bake for 12-18 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
  9. Let the mini cakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
  10. In a small saucepan, gently heat about 2 tablespoons of fresh lemon juice with the dried culinary lavender over low heat. Bring to a simmer, then remove from heat and let steep for 5-10 minutes.
  11. Strain the lavender-infused lemon juice through a fine-mesh sieve into a small bowl, pressing on the lavender to extract all the liquid.
  12. In a medium bowl, combine the powdered sugar with the strained lavender-infused lemon juice. Whisk until smooth and lump-free.
  13. Once the mini cakes are completely cool, dip the tops into the lavender glaze or drizzle it generously over them.
  14. Place the glazed cakes back on the wire rack with parchment paper underneath to catch any drips. Let the glaze set for at least 15-20 minutes before serving.

Nutrition

Keywords: Ensure all ingredients are at room temperature for the best results. Use culinary-grade lavender to avoid any undesirable flavors.

Find it online: https://homebitesia.com/divine-mini-lemon-cakes-with-lavender-glaze-easy-recipe/