Description
These charming mini lemon cakes topped with lavender glaze offer a bright, zesty flavor paired with unique floral notes, making for an unforgettable dessert.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup lemon juice and zest
- ½ cup unsalted butter (softened)
- ½ cup milk
- 2 tbsp dried culinary lavender
- 1 ¼ cups powdered sugar (for the glaze)
Instructions
- Preheat your oven to 350°F (175°C). Prepare mini cake pans by greasing them lightly.
- In a bowl, whisk together the flour, baking powder, and salt until combined.
- In another bowl, cream the softened butter and sugar until fluffy. Add eggs, lemon juice, and zest, mixing well.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with milk until smooth.
- Pour the batter evenly into the prepared pans and bake for 12-15 minutes until golden and a toothpick comes clean.
- Remove from the oven and let them cool completely on a wire rack.
- For the lavender glaze, combine powdered sugar with a touch of milk and finely crushed lavender. Mix until smooth.
- Once the cakes have cooled, drizzle the lavender glaze over the top and allow it to set.
Notes
Serve with herbal tea or prosecco for a delightful experience. Garnish with lemon slices or lavender sprigs for a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American