Description
Savor the sweet, tangy flavor of mini lemon cakes topped with a fragrant lavender glaze. Perfect for any dessert table or special occasion!
1 cup all-purpose flour1 teaspoon baking powder½ teaspoon salt½ cup unsalted butter, softened¾ cup granulated sugar2 large eggsZest of 1 large lemon¼ cup freshly squeezed lemon juice½ teaspoon vanilla extract1 cup powdered sugar for lavender glaze2 tablespoons freshly squeezed lemon juice for lavender glaze1 teaspoon culinary lavender, finely chopped for lavender glaze
Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.In a small bowl, whisk together the flour, baking powder, and salt. Set this aside.In a larger bowl, cream together the softened butter and granulated sugar until light and fluffy.Add one egg at a time, mixing well after each addition. Then add in the lemon zest, lemon juice, and vanilla extract.Gradually add the dry ingredients to the wet mixture, mixing just until combined.Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.Bake for 15-18 minutes, until a toothpick inserted comes out clean.Allow to cool in the pan for about 5 minutes before transferring to a wire rack.Prepare the lavender glaze by whisking together powdered sugar, lemon juice, and chopped lavender until smooth.Drizzle the lavender glaze generously over each mini cake once cooled. Notes
Delightful mini lemon cakes with a delicate lavender glaze, perfect for gatherings and brunches.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 mini cakes
- Calories: 120
- Sugar: 10g
- Fat: 4g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
