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Mini Lemon Cakes With Lavender Glaze

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These delightful Mini Lemon Cakes with Lavender Glaze are a bright, zesty treat perfect for garden parties or a simple afternoon snack.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 cup milk
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup powdered sugar (for glaze)
  • 1-2 tablespoons lemon juice (for glaze)
  • 1 teaspoon dried culinary lavender (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a mini muffin tin with cooking spray or liners.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the milk and lemon zest.
  4. Combine the flour, baking powder, and salt in another bowl. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full.
  6. Bake in the preheated oven for about 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cakes completely before preparing the lavender glaze. Mix the powdered sugar, lemon juice, and dried lavender until smooth. Drizzle over the cooled cakes and serve.

Notes

Ensure your butter is at room temperature before creaming and avoid overmixing to keep the cakes light and fluffy. Store in an airtight container at room temperature for up to 3 days.

Nutrition

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