Mini Lemon Cakes With Lavender Glaze: 12 Divine Bites

Bright citrus meets floral elegance in this delightful treat. I first made these for a garden party and they quickly became a family favorite. You will love how the zesty lemon sponge balances the sweet aromatic glaze. These bite sized desserts are perfect for spring afternoons or special celebrations. They look professional but are surprisingly simple to whip up in your own kitchen.

Why You Will Love These Mini Lemon Cakes With Lavender Glaze

I am telling you that you will absolutely enjoy the soft and tender crumb of these cakes. The fresh lemon juice provides a sharp tang that cuts right through the sweetness. The lavender glaze adds a sophisticated touch without being overwhelming or tasting like soap. These cakes are portable and they look stunning on any dessert table. Plus they are just the right size so you can have two or three and not feel bad about it.

Ingredients for Mini Lemon Cakes With Lavender Glaze

• All purpose flour
• Granulated sugar
• Unsalted butter softened to room temperature
• Fresh eggs
• Baking powder and salt
• Fresh lemon zest and juice
• Whole milk
• Powdered sugar
• Dried culinary lavender buds
• Purple food coloring for a little pop of color

Equipment for Mini Lemon Cakes With Lavender Glaze

• Mini bundt pan or a standard muffin tin
• Electric hand mixer or a big stand mixer
• Fine mesh sieve to strain the lavender
• Small saucepan for heating the milk
• Whisk and a few mixing bowls
• Wire cooling rack

How to Make Mini Lemon Cakes With Lavender Glaze

First things first you need to preheat your oven to 350 degrees Fahrenheit. Make sure you grease your mini cake pans really well so the cakes pop right out. You are going to cream the butter and sugar together until the mixture is light and fluffy. Then you just drop in the eggs one at a time. This part is key because it makes the base of your cakes nice and stable for all those citrus flavors.

Preparing the Batter for Mini Lemon Cakes With Lavender Glaze

Get your dry ingredients in a separate bowl and give them a quick whisk. You will want to gradually add that dry mixture to your creamed butter while alternating with the milk and lemon juice. I always fold in the fresh lemon zest at the very end. Be super careful not to overmix the batter or your cakes might turn out a bit tough. The batter should look thick and smell amazing.

Baking Your Mini Lemon Cakes With Lavender Glaze

Go ahead and fill each little spot in your pan about two thirds of the way full. Slide them into the oven for about 15 to 18 minutes. You can tell they are done when you poke a toothpick into the middle and it comes out clean. Let them sit in the pan for about 10 minutes before you move them to a wire rack. If you move them too fast they might break apart because they are so delicate.

Creating the Floral Glaze

This is my favorite part because we are not using any alcohol based extracts. Just warm up a little bit of milk in a saucepan and toss in your dried lavender buds. Let that steep for about 10 minutes so the flavor gets in there and then strain the milk. Whisk that lavender milk into your powdered sugar until it is thick enough to pour. This gives you a natural floral taste that is just perfect.

Expert Tips for Mini Lemon Cakes With Lavender Glaze

• Make sure you only use culinary grade lavender so it is safe to eat and tastes good.
• If your glaze feels a bit too runny just add more powdered sugar one tablespoon at a time.
• Wait until the cakes are totally cool before you put the glaze on or it will just melt and slide off.
• It is way easier to zest your lemons before you cut them open to juice them.

Serving Your Mini Lemon Cakes With Lavender Glaze

I love to drizzle the glaze over each cake and let it drip down the sides for that messy but pretty look. You can even sprinkle a few extra lavender buds on top to make them look fancy. These stay fresh in an airtight container for about three days. If you want them to last longer you can pop them in the fridge to keep the glaze nice and firm.

FAQ About Mini Lemon Cakes With Lavender Glaze

Can I make these in a standard muffin tin?

You definitely can use a regular muffin tin if you do not have the mini bundt pans. Just remember you might need to bake them for an extra 3 to 5 minutes. Just keep an eye on them so they do not get too brown.

What if I do not have culinary lavender?

No worries at all. You can just skip the lavender and use extra lemon juice in the glaze instead. It will be a double lemon cake and it will still taste incredible.

Why did my cakes stick to the pan?

Those mini pans have lots of tiny spots where cake can stick. I recommend using a baking spray that has flour in it or brushing the pan with melted butter and a light dusting of flour before you pour the batter in.

Nutritional Facts for Mini Lemon Cakes With Lavender Glaze

• Calories 185 kcal
• Total Fat 8g
• Saturated Fat 5g
• Cholesterol 35mg
• Sodium 110mg
• Total Carbohydrates 26g
• Sugars 18g
• Protein 2g

Print