Description
Elegant and delightful mini lemon cakes paired with a subtle lavender glaze, perfect for tea parties and special occasions.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 tablespoon dried lavender
- 2–3 tablespoons milk or cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour mini cake pans to ensure the cakes release easily after baking.
- In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk these ingredients together until they’re well mixed.
- Cream together the softened butter and sugar until the mixture is light and fluffy.
- Add the eggs, lemon juice, lemon zest, and vanilla extract to the butter mixture. Beat everything together until it’s well combined.
- Gradually fold the dry ingredients into the wet mixture, combining until there are no visible dry spots.
- Pour the batter evenly into the prepared mini cake pans. Smooth the tops with a spatula.
- Bake your cakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes are baking, prepare the glaze by mixing powdered sugar, dried lavender, and milk until you achieve a smooth consistency.
- Once the mini cakes have cooled completely, drizzle the lavender glaze over the tops. Allow the glaze to set before serving.
Notes
Use fresh ingredients for the best flavor and avoid overmixing to maintain cake fluffiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 11g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg