Description
Delightful mini lemon cakes infused with lavender, perfect for any occasion.
Ingredients
Scale
- 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