Description
Delightful mini lemon cakes with a fragrant lavender glaze.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- For the Glaze: 1 cup powdered sugar, 2-3 tablespoons milk, 1 teaspoon dried lavender buds
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together butter and sugar. Beat in eggs one at a time.
- Stir in milk, lemon zest, and lemon juice.
- Gradually add dry ingredients to wet ingredients. Mix until just combined.
- Fill muffin cups about 2/3 full.
- Bake for 12-15 minutes, or until a toothpick comes out clean.
- Let cakes cool.
- Make glaze: Whisk powdered sugar, milk, and lavender until smooth.
- Drizzle glaze over cooled cakes.
Notes
- You can adjust the lavender flavor in the glaze to your liking.
- These cakes are perfect for tea parties or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 120
- Sugar: 15g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg