why make this recipe
Mini Lemon Cakes with Lavender Glaze are a delightful treat that combines the bright flavor of fresh lemons with the floral notes of lavender. These mini cakes are perfect for any occasion, whether it’s a tea party, a brunch gathering, or just a special dessert at home. They are not only delicious but also visually lovely, making them a great addition to any table. Plus, they are quick and simple to make, so you can enjoy homemade cakes with minimal effort.
how to make Mini Lemon Cakes with Lavender Glaze
Ingredients:
- 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 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 cup milk
- 1 tablespoon culinary lavender
- 1 cup powdered sugar
- 2 tablespoons honey
Directions:
- Preheat your oven to 350°F (175°C) and grease mini bundt pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs, vanilla, lemon juice, and lemon zest, mixing well.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Gently fold in the lavender.
- Pour the batter into the prepared bundt pans and bake for 15-20 minutes or until a toothpick comes out clean.
- While the cakes cool, prepare the glaze by mixing the powdered sugar, honey, and just enough water to reach your desired consistency.
- Drizzle the glaze over the cooled cakes and garnish with fresh lavender sprigs. Enjoy!
how to serve Mini Lemon Cakes with Lavender Glaze
Serve these mini lemon cakes on a nice platter, drizzled with the lavender glaze. They can be garnished with sprigs of fresh lavender for a lovely touch. Treat your guests with these sweet bites alongside a cup of tea or coffee for a perfect afternoon snack.
how to store Mini Lemon Cakes with Lavender Glaze
Store any leftover mini lemon cakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Just remember to let them come to room temperature before serving again for the best flavor.
tips to make Mini Lemon Cakes with Lavender Glaze
- Be sure to use culinary lavender, as other types may not be safe for consumption.
- Measure the lemon juice and zest carefully to get that perfect lemon flavor.
- Do not overmix the batter once you add the dry ingredients, as this can make the cakes tough.
- If you want a stronger lavender flavor, you can increase the amount of lavender slightly, but use sparingly.
variation
You can swap the lavender for another flavor if you prefer. For instance, try using finely chopped fresh rosemary or chamomile for a different twist. You could also add blueberries or raspberries to the batter for a fruity variation.
FAQs
Can I use regular flour instead of all-purpose flour?
Yes, you can use regular flour, but all-purpose flour works best for this recipe to give it the right texture.
Is it necessary to use lavender in the recipe?
While lavender adds a unique flavor, you can omit it entirely if you do not like it or cannot find it. The lemon cakes will still be delicious!
Can I freeze these mini cakes?
Yes! You can freeze the mini lemon cakes without glaze. Just wrap them well in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to three months.
Print
Mini Lemon Cakes with Lavender Glaze
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful mini lemon cakes infused with lavender, perfect for any occasion.
Ingredients
- 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 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 cup milk
- 1 tablespoon culinary lavender
- 1 cup powdered sugar
- 2 tablespoons honey
Instructions
- Preheat your oven to 350°F (175°C) and grease mini bundt pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs, vanilla, lemon juice, and lemon zest, mixing well.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Gently fold in the lavender.
- Pour the batter into the prepared bundt pans and bake for 15-20 minutes or until a toothpick comes out clean.
- While the cakes cool, prepare the glaze by mixing the powdered sugar, honey, and just enough water to reach your desired consistency.
- Drizzle the glaze over the cooled cakes and garnish with fresh lavender sprigs. Enjoy!
Notes
Store leftover cakes in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon cakes, lavender glaze, mini desserts, sweet treats, baking recipes
