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.
Notes
For a stronger lavender flavor, you can steep the lavender buds in the milk for the glaze for about 15 minutes before straining and using. Ensure you use culinary-grade lavender.