Description
Delightful mini lemon cakes topped with a sweet lavender glaze, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup milk (or plant-based milk)
- 1 cup powdered sugar
- 1 to 2 tbsp milk (or plant-based milk)
- 1 tsp culinary lavender, finely chopped
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- Cream the softened butter and sugar together until light and fluffy.
- Beat in the egg, vanilla extract, and milk until smooth.
- Gradually add the dry ingredients to the wet, folding gently until combined.
- Spoon the batter into the mini muffin tin, filling each about 3/4 full.
- Bake for 10-12 minutes or until golden brown and a toothpick comes out clean.
- Let cakes cool in the tin for 5 minutes, then transfer to a wire rack.
- In a bowl, mix powdered sugar, milk, lavender, and lemon zest until smooth.
- Drizzle glaze over cooled cakes and serve.
Notes
These mini cakes are versatile; try adding fruits like blueberries or raspberries for a twist!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 20g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon cake, lavender glaze, mini cakes, dessert, baking