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Mini Lemon Cakes with Lavender Glaze

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Delightful mini lemon cakes with a floral lavender glaze, perfect for any gathering or as a charming dessert.

Ingredients

Scale
  • 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

Instructions

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

Notes

Serve at room temperature for the best flavor. Store leftovers in an airtight container for up to three days at room temperature or up to a week in the refrigerator.

Nutrition

Keywords: mini cakes, lemon cakes, lavender glaze, spring desserts, tea party treats

Find it online: https://yourfavoriterecipes.com/mini-lemon-cakes-lavender-glaze/