Description
Delightful mini cakes combining zesty lemon flavor with floral lavender notes, perfect for tea parties or brunches.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 tablespoon dried culinary lavender
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a mini cake pan.
- In a bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, cream the softened butter. Then, add the milk, eggs, lemon zest, and lemon juice; mix well until smooth and creamy.
- Combine the wet and dry ingredients until just mixed, being careful not to overmix.
- Gently fold in the dried lavender until evenly distributed.
- Pour the batter into the prepared mini cake pan, filling each cavity about 3/4 full. Bake for 15-20 minutes until a toothpick inserted comes out clean.
- Once baked, allow the mini cakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- For the glaze, mix the powdered sugar with 1-2 tablespoons of lemon juice until smooth. Drizzle it over the cooled mini cakes.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Allow to come to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg