Description
Delicate mini lemon cakes topped with a fragrant lavender glaze, offering a light, citrusy flavor paired with subtle floral notes for an elegant dessert.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1/4 cup milk or yogurt
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 tsp dried culinary lavender
- 2–3 tbsp water or milk (for glaze)
Instructions
- Preheat the oven to 180°C (350°F) and grease a mini muffin or small cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until light and slightly fluffy.
- Mix in melted butter, milk or yogurt, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared pan, filling each cavity about two-thirds full.
- Bake for 12–15 minutes until lightly golden and a toothpick inserted comes out clean.
- Let the cakes cool completely.
- For the glaze, gently warm lavender with water or milk to infuse, then strain.
- Mix the infused liquid with powdered sugar until smooth.
- Drizzle the glaze over cooled cakes and let it set before serving.
Notes
- Use culinary-grade lavender to ensure safe and pleasant flavor.
- Do not overbake to keep cakes soft and moist.
- Add honey to the glaze for extra sweetness.
- Include orange zest for a citrus variation.
- Decorate with extra lavender or powdered sugar if desired.
- Store at room temperature for up to 2 days or refrigerate for up to 4 days.
- Bring to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 mini cake
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
