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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.

Ingredients

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  • 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

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

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

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