There’s just something so utterly charming about mini cakes, don’t you think? They feel so delicate and special, perfect for little moments of joy. And when you add that bright, tangy lemon flavor, oh boy. But the real magic happens when you pair it with something unexpected, like a whisper of lavender. These Mini Lemon Cakes With Lavender Glaze are my absolute go-to when I want to impress, or honestly, just when I want to treat myself! I first experimented with this flavor combo a few years back for a garden party, and people are still talking about them. The way that slight floral note dances with the tartness of the lemon? It’s just divine. It feels sophisticated, summery, and just plain delicious, all wrapped up in a perfect little bite. Trust me, this recipe is a winner!
Why You’ll Love These Mini Lemon Cakes With Lavender Glaze
Honestly, what’s not to adore about these little beauties? They’re:
- Super Easy to Make: Seriously, from start to finish, you’ll have these ready in less than an hour. They’re perfect for those times you want something homemade without a huge fuss.
- A Flavor Explosion: That bright, zesty lemon combined with that subtle, dreamy lavender? It’s a match made in heaven. It’s sophisticated but so approachable.
- Totally Versatile: Whether it’s a fancy brunch, a birthday party, or just a Tuesday afternoon pick-me-up, these mini cakes fit right in. They’re small but make a big impression!
- Just Gorgeous: Let’s be real, they look as good as they taste. That little drizzle of glaze makes them so pretty and inviting.
You’ll be making these again and again, I promise!
Ingredients for Mini Lemon Cakes With Lavender Glaze
Alright, let’s talk about what you’ll need to whip up these little gems! It’s pretty straightforward, but a few things make all the difference. Make sure you’ve got your measuring cups and spoons ready!
For the Cakes:
You’ll need:
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter, softened (this is key, not melted or too hard!)
- 1 cup granulated sugar
- 2 large eggs
- 0.5 cup milk
- 2 tbsp lemon zest (that’s from about 2 juicy lemons!)
- 2 tbsp fresh lemon juice
For the Lavender Glaze:
And for that dreamy topping:
- 1 cup powdered sugar (also called confectioners’ sugar)
- 1-2 tbsp milk (you’ll adjust this for consistency!)
- 0.5 tsp culinary lavender buds, finely crushed (please, only use culinary grade!)
Grab these goodies, and we’re ready to go!
Equipment Needed for Mini Lemon Cakes
Okay, to make these mini lemon cakes happen, you don’t need anything too fancy! Just grab a standard 12-cup muffin tin – the kind you probably already have for cupcakes. You’ll also want a couple of mixing bowls, a good old whisk, a trusty spatula for scraping down the sides, and of course, your essential measuring cups and spoons. That’s really it! Simple tools for a simple, beautiful bake.
Step-by-Step Instructions for Mini Lemon Cakes With Lavender Glaze
Alright, let’s get these gorgeous mini cakes into the oven! Don’t worry, it’s super straightforward. Just follow along, and you’ll have something amazing in no time. If you’re looking for other lemon goodness, check out this Lemon Ginger Drink recipe!
Preparing the Mini Lemon Cake Batter
First things first, get your oven preheated to 350°F (175°C). Make sure your muffin tin is all greased and floured, or lined with pretty paper liners. Now, in one bowl, whisk together your flour, baking powder, and salt. In a bigger bowl, cream together that softened butter and sugar until it’s light and fluffy – this is where the magic starts! Beat in your eggs one by one, then stir in that lovely lemon zest and juice. Next, gradually add your dry ingredients to the wet, alternating with the milk. Start and end with the dry stuff. Mix it until it’s *just* combined. Please, don’t overmix here; we want tender cakes, not tough ones!
Baking the Mini Lemon Cakes to Perfection
Once your batter is ready, divide it evenly among the muffin cups. I like to fill mine about two-thirds of the way full, so they have room to puff up nicely without overflowing. Pop them into that preheated oven for about 20-25 minutes. You’ll know they’re done when a wooden skewer poked right into the center of a cake comes out totally clean. My little trick for really even baking is to rotate the pan halfway through – sometimes the oven bakes a little hotter on one side! Let them cool in the tin for a few minutes before carefully moving them to a wire rack to cool completely. Patience is key here, you don’t want that glaze melting off!
Crafting the Delicate Lavender Glaze
While those little cakes are cooling down, let’s whip up that enchanting lavender glaze. Grab a small bowl and whisk together the powdered sugar, about 1 tablespoon of milk, and your finely crushed culinary lavender buds. You want this to be thick but drizzle-able. Add more milk, just a teaspoon at a time, until it’s the perfect consistency for drizzling. It should flow nicely but not be too runny. Trust me, the aroma of the lavender mixing with the powdered sugar is just heavenly. Remember, make sure it’s *culinary* lavender – the other kinds aren’t for eating!
Glazing and Finishing Your Mini Lemon Cakes
Once your mini lemon cakes are totally, completely cool – and I mean cool, guys! – it’s time for the grand finale. Take your lavender glaze and drizzle it artfully over the tops of each cake. You can use a spoon or a piping bag for a neater look, or just go for that rustic, freehand drizzle like I usually do. It makes them look so pretty and professional!
Tips for the Best Mini Lemon Cakes With Lavender Glaze
You know, the little things really do make a difference when you’re baking, especially with something as delicate as these mini cakes. For starters, use the freshest lemons you can find! That zest is pure gold, and it’s what gives these cakes their punch. And please, please, please, only use *culinary* lavender. It’s specially grown for cooking and baking, so it has that lovely, subtle floral note without being overpowering or weird-tasting. If you’re new to lavender, maybe start with just ¼ teaspoon crushed and add more if you’re feeling brave. It’s way better to add a little more than to have it taste like soap, right? For extra moisture, my secret weapon is making sure my butter is perfectly softened – not melted, not cold, just perfectly spreadable. This helps create that tender crumb. You can even give these a little soak in a simple lemon syrup right after they come out of the oven if you want them extra, extra moist – I sometimes do that before glazing, kind of like I learned from making this Moist Apple Cake!
Ingredient Notes and Substitutions
Now, let’s chat about a couple of things in this recipe you might have questions about. First up, the culinary lavender buds. This is super important, guys! Make sure you’re using lavender specifically meant for eating. Regular lavender from a garden or potpourri can taste a bit soapy or just plain weird, which is NOT what we want. If you can’t find culinary lavender, don’t sweat it – you can just omit it entirely and have lovely mini lemon cakes, or maybe add a tiny pinch of ground cardamom for a different kind of floral note. For the milk, feel free to use any kind – whole, skim, almond, soy, oat, whatever you have in the fridge will work just fine!
Serving and Storage Suggestions
These little lemon lavender cakes are just begging to be served with a cup of tea or coffee, don’t you think? They’re perfect for a delightful afternoon tea, a baby shower, a spring brunch, or honestly, just whenever you need a little sweet something. They look so lovely on a tiered stand! If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container. They’ll keep beautifully on the counter for about two days, but if it’s warm out or you want them to last a bit longer, the fridge is your friend. They’re almost as tasty chilled! Sometimes I like to serve them during the holidays too – they’re a bit different from the usual, you know? Check out some other great holiday cake ideas here!
Frequently Asked Questions About Mini Lemon Cakes
Got questions about these delightful little cakes? I’ve got answers!
Can I make these in a different size pan?
Absolutely! While they’re perfect as mini cakes, you can totally bake this batter in a standard 12-cup muffin tin for regular cupcakes. You could even try a Bundt pan or a loaf pan, but you’ll need to adjust the baking time – keep an eye on them and use the skewer test!
How long does the lavender flavor last?
The lavender flavor is best when fresh, right after glazing. It’s subtle, so it won’t linger for ages, but you’ll get that lovely fragrant hint throughout the cake. If you’re storing them, the flavor holds up nicely for a couple of days.
Can I omit the lavender?
Of course! If lavender isn’t your jam or you can’t find culinary grade, just skip it. You’ll still have wonderfully moist and zesty mini lemon cakes. Or, try a tiny bit of lemon extract in the glaze for an extra lemony kick!
What can I use instead of milk in the glaze?
No milk? No problem! You can use water, or for a richer flavor, a bit of heavy cream or even some fresh lemon juice (just be careful, it’s tart!) for the glaze. Any liquid will help you reach that perfect drizzle consistency.
Nutritional Information
Wondering what’s in these little delights? Based on my calculations, each mini lemon cake with lavender glaze is roughly around 200-250 calories. This includes about 10-15g of fat, 3-5g of protein, and 25-30g of carbohydrates. Keep in mind, this is just an estimate, and your actual numbers might change a bit depending on the exact brands of butter and milk you use, and how generous you are with that glaze!
Mini Lemon Cakes With Lavender Glaze
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin, or line with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
- Let the cakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and the crushed lavender buds. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency.
- Once the cakes are completely cool, drizzle the lavender glaze over the tops.