Mini Lemon Cakes Lavender Glaze (Printable Version)
Delicate mini lemon cakes topped with a fragrant lavender-infused glaze for a refined treat.
# What You Need:
→ For the Mini Lemon Cakes
01 - 1 cup (130 g) all-purpose flour
02 - 1/2 cup (100 g) granulated sugar
03 - 1/4 cup (60 g) unsalted butter, softened
04 - 2 large eggs
05 - 1/4 cup (60 ml) milk
06 - 2 tbsp fresh lemon juice
07 - 1 tbsp lemon zest
08 - 1/2 tsp baking powder
09 - 1/4 tsp baking soda
10 - 1/4 tsp fine salt
11 - 1/2 tsp vanilla extract
→ For the Lavender Glaze
12 - 1 cup (120 g) powdered sugar, sifted
13 - 1 1/2 tbsp whole milk
14 - 1/2 tsp culinary lavender buds, finely ground
15 - 1 tbsp fresh lemon juice
16 - Extra lavender buds or lemon zest for garnish (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Grease a 12-mold mini cake pan or muffin tin thoroughly.
02 - In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer or whisk.
03 - Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until evenly combined.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt.
05 - Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the flour. Mix until just combined to avoid developing gluten; do not overmix.
06 - Divide the batter evenly among the prepared molds, filling each about three-quarters full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Combine the sifted powdered sugar, whole milk, finely ground culinary lavender buds, and fresh lemon juice in a bowl. Whisk until smooth and slightly thick but still pourable.
09 - Drizzle or spoon the glaze over the completely cooled mini cakes. Garnish with extra lavender buds or lemon zest if desired.
# Expert Suggestions:
01 -
- The lavender glaze turns an already lovely lemon cake into something that feels like it came from a French patisserie window
- They come together fast enough that you can decide to make them on a whim and still be eating them within the hour
02 -
- Overmixing the batter is the fastest way to turn these tender cakes into rubbery little hockey pucks
- Let the cakes cool completely before glazing or the glaze will slide right off and pool into a sticky mess
03 -
- Infusing the glaze milk with lavender buds for 10 minutes then straining it gives a much more nuanced floral flavor than just grinding buds into the sugar
- Use a microplane for the lemon zest and stop before you hit the bitter white pith underneath