Mini Lemon Cakes with Lavender Glaze
Delightful mini lemon cakes topped with a fragrant lavender glaze, perfect for spring gatherings and afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour (or gluten-free blend)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (or coconut oil)
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup powdered sugar
- 1 tablespoon dried lavender
Instructions
- Preheat your oven to 350°F (175°C) and prepare mini cake molds.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate lemon zest and juice into the mixture.
- Fill the molds with the batter and bake for 18-20 minutes until golden brown.
- Whisk together powdered sugar and lavender for the glaze.
- Drizzle the glaze over the cooled cakes before serving.
Notes
Allow cakes to cool completely before adding the glaze. Store in an airtight container for up to three days or freeze for up to a month.