Lemon Lavender Mini Cakes
Lemon Lavender Mini Cakes with bright citrus flavor and delicate floral notes, perfect for an elegant dessert.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon culinary lavender finely ground
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 2 –3 tablespoons lemon juice
- ¼ teaspoon lavender extract or infusion
Instructions
- Preheat oven to 350°F and prepare mini cake pans or muffin tins.
- Mix flour and baking powder in a bowl.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time and mix well.
- Stir in vanilla, lemon juice, and lemon zest.
- Add dry ingredients alternately with milk.
- Fold in ground lavender.
- Divide batter into pans and bake until done.
- Let cakes cool completely.
- Mix powdered sugar with lemon juice for glaze.
- Add lavender extract and mix until smooth.
- Drizzle glaze over cooled cakes and let set.
Notes
Use culinary lavender only.
Do not overmix batter.
Let cakes cool before glazing.
Do not overmix batter.
Let cakes cool before glazing.