Mini Lemon Cakes With Lavender Glaze

Why Make This Recipe

Mini Lemon Cakes with Lavender Glaze are a delightful treat perfect for any occasion. The bright, tart flavor of lemon paired with the floral hint of lavender creates an irresistible combination. These bite-sized cakes are easy to make and are great for parties, afternoon teas, or simply to enjoy with a cup of tea. Plus, they look beautiful and are sure to impress your guests.

How to Make Mini Lemon Cakes With Lavender Glaze

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1/4 cup milk
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 tablespoon culinary lavender
• 1 cup powdered sugar
• 2 tablespoons lemon juice for glaze

Directions

1. Preheat the oven to 350°F (175°C) and grease a mini cupcake pan.
2. In a bowl, mix flour, sugar, baking powder, and salt.
3. In a separate bowl, cream the softened butter, then add eggs, milk, lemon zest, and lemon juice until combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Fold in the culinary lavender.
6. Pour the batter into the mini cupcake pan and bake for 12-15 minutes.
7. While the cakes cool, mix powdered sugar and lemon juice to create the glaze.
8. Once the cakes are cool, drizzle with the lavender glaze and serve.

How to Serve Mini Lemon Cakes With Lavender Glaze

These mini cakes are best enjoyed fresh. You can serve them on a lovely plate and drizzle the lavender glaze right before serving to keep them looking beautiful. Consider adding a small sprig of lavender on top for garnish. Pair them with tea or lemonade for a refreshing treat!

How to Store Mini Lemon Cakes With Lavender Glaze

If you have any leftover mini lemon cakes, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. Just make sure to keep the glaze separate until you’re ready to serve, as it may melt into the cakes over time.

Tips to Make Mini Lemon Cakes With Lavender Glaze

• Make sure your butter is softened for easier mixing.
• Use fresh lemon juice and zest for the best flavor.
• Do not skip the cooling step before adding the glaze; this will help it set nicely on the cakes.
• Adjust the amount of culinary lavender to taste; some may prefer a stronger flavor, while others might want it subtler.

Variation

You can experiment with different flavors by adding other herbs or using different citrus fruits like orange or lime instead of lemon.

FAQs

1. Can I use dried lavender instead of culinary lavender?
   Yes, you can use dried lavender, but make sure it is food-grade and safe for consumption.

2. How do I know when the cakes are done baking?
   The cakes are done when they are golden brown and a toothpick inserted in the center comes out clean.

3. Can I freeze mini lemon cakes?
   Yes, you can freeze the mini cakes for up to 3 months. Just make sure to wrap them well to prevent freezer burn.

Mini Lemon Cakes with Lavender Glaze

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Delightful bite-sized lemon cakes topped with a floral lavender glaze, perfect for any occasion.

• Author: info-nailzspagmail-com
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1/4 cup milk
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 tablespoon culinary lavender
• 1 cup powdered sugar
• 2 tablespoons lemon juice for glaze

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a mini cupcake pan.
2. In a bowl, mix flour, sugar, baking powder, and salt.
3. In a separate bowl, cream the softened butter, then add eggs, milk, lemon zest, and lemon juice until combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Fold in the culinary lavender.
6. Pour the batter into the mini cupcake pan and bake for 12-15 minutes.
7. While the cakes cool, mix powdered sugar and lemon juice to create the glaze.
8. Once the cakes are cool, drizzle with the lavender glaze and serve.

Notes

Best enjoyed fresh; store in an airtight container for up to 2 days at room temperature or up to a week in the refrigerator.

Nutrition

• Serving Size: 1 cake
• Calories: 180
• Sugar: 12g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg