Mini Lemon Cakes with Lavender Glaze (Printable version)

Zesty lemon mini cakes with fragrant floral lavender glaze, ideal for elegant teatime serving.

# Ingredient List:

→ For the Mini Lemon Cakes

01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 tsp baking powder
04 - 1/4 tsp baking soda
05 - 1/4 tsp fine sea salt
06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 2 large eggs, at room temperature
08 - 1/4 cup whole milk
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tbsp finely grated lemon zest
11 - 1 tsp pure vanilla extract

→ For the Lavender Glaze

12 - 1 cup powdered sugar, sifted
13 - 1-2 tbsp whole milk
14 - 1/2 tsp dried culinary lavender buds
15 - 1 tsp freshly squeezed lemon juice
16 - Extra lavender buds or lemon zest for garnish (optional)

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 12-cup mini bundt or muffin pan thoroughly.
02 - In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate large bowl, whisk melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract until smooth and fully incorporated.
04 - Add the dry ingredients to the wet ingredients and fold gently until just combined. Do not overmix to maintain tender texture.
05 - Divide the batter evenly among the prepared mini cake molds, filling each about 2/3 full to allow for rising.
06 - Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
07 - Allow cakes to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
08 - In a small saucepan, combine 1-2 tbsp milk and lavender buds. Heat gently until just steaming, being careful not to boil. Remove from heat and steep for 5 minutes.
09 - Strain the milk through a fine-mesh sieve to remove lavender buds, reserving the infused liquid.
10 - In a bowl, whisk together powdered sugar, lemon juice, and 1 tbsp of the lavender-infused milk. Add more milk as needed to achieve a thick but pourable consistency.
11 - Drizzle glaze over completely cooled mini lemon cakes. Garnish with extra lavender buds or lemon zest if desired.

# Expert Suggestions:

01 -
  • The combination of lemon and lavender creates this sophisticated flavor profile that feels fancy but comes together in under an hour
  • These individual cakes are perfectly portioned, so everyone gets their own beautiful, glaze-topped treat
  • The recipe uses simple pantry staples plus just a couple special ingredients that transform ordinary cake into something memorable
02 -
  • Overbaking these tiny cakes dries them out quickly, so start checking at 16 minutes even if your oven runs cool
  • The glaze consistency matters too much, it should pour slowly from a spoon but not run off the cakes completely
  • Lavender flavor intensifies over time, so these actually taste even better the next day
03 -
  • Use a cookie scoop to portion the batter evenly, it is faster and less messy than spoons
  • If your glaze is too thick, add milk one teaspoon at a time, you can always add more but you cannot take it back

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