Description
These small cakes combine citrus flavor with floral notes. You get a light texture and sweet glaze in every bite.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 2 large eggs
- 0.5 cup whole milk
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 1 cup powdered sugar
- 1 teaspoon dried culinary lavender
- 2 tablespoons milk for glaze
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a mini cake pan or muffin tin.
- Cream the butter and sugar in a large bowl.
- Beat in the eggs one at a time.
- Stir in the lemon zest and lemon juice.
- Whisk the flour, baking powder, and salt together.
- Add the dry ingredients to the butter mixture.
- Pour in the milk and stir until smooth.
- Fill the cake tins two-thirds full.
- Bake for 20 minutes.
- Cool the cakes on a wire rack.
- Mix powdered sugar, lavender, and milk to make the glaze.
- Drizzle the glaze over the cooled cakes.
Notes
- Use culinary grade lavender only.
- Do not overfill the cake tins.
- Store the cakes at room temperature.
- Zest the lemons before you juice them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 230 kcal
Keywords: Lemon, Lavender, Mini Cakes, Dessert, Baking