Mini Lemon Cakes with Lavender Glaze

Update : April 16, 2026

Mini lemon cakes drizzled with lavender glaze on a white plate

why make this recipe

Mini Lemon Cakes with Lavender Glaze are delightful treats that capture the fresh essence of spring. They are perfect for any gathering, from tea parties to family celebrations. The combination of zesty lemon and floral lavender makes these cakes uniquely delicious. Plus, their small size is perfect for snacking or serving as a charming dessert. Whether you want to impress your guests or enjoy a special treat, these mini cakes are an excellent choice.

how to make Mini Lemon Cakes with Lavender Glaze

Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1/2 cup buttermilk
1 teaspoon vanilla extract
Lavender-honey icing (powdered sugar, honey, lavender)
Fresh lavender sprigs for garnish

Directions:

Preheat the oven to 350°F (175°C) and grease a mini bundt cake pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Then mix in lemon zest, buttermilk, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared pan and bake for 15-20 minutes or until a toothpick comes out clean.
Allow the cakes to cool before removing from the pan.
For the lavender-honey icing, mix powdered sugar with honey and a bit of lavender until smooth.
Drizzle the icing over the cooled cakes and garnish with fresh lavender sprigs.
Serve at spring events or enjoy as a special treat.

how to serve Mini Lemon Cakes with Lavender Glaze

Serve these mini lemon cakes at room temperature for the best flavor. They are great on their own but pair well with tea or light refreshments. You can also place them on a pretty serving platter and decorate the table with fresh lavender for a lovely presentation.

how to store Mini Lemon Cakes with Lavender Glaze

Store any leftover mini lemon cakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Just remember to let them come to room temperature before serving again.

tips to make Mini Lemon Cakes with Lavender Glaze

Make sure your butter is at room temperature to ensure it creams well with the sugar.
Don’t overmix the batter; mix until just combined for a light and fluffy cake.
Adjust the amount of lavender in the icing according to your taste; start with a small amount and add more if you like a stronger flavor.

variation

You can add poppy seeds to the batter for a nice texture contrast. Additionally, you can use different citrus zest, like orange or lime, if you want to switch up the flavors.

FAQs

Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but adding a bit of vinegar or lemon juice can mimic the tanginess of buttermilk.

Can I freeze these cakes?
Yes, you can freeze the mini cakes. Just make sure they are well-wrapped in plastic wrap and stored in an airtight container. Thaw at room temperature before serving.

What if I can’t find fresh lavender?
If fresh lavender is unavailable, you can use dried lavender flowers in the icing, but make sure they are food-safe. Alternatively, you can skip the lavender entirely for a simple lemon glaze.