Mini Lemon Cakes With Lavender Glaze
These tender mini lemon cakes are infused with floral lavender and topped with a glossy lavender lemon glaze. They come together in just 40 minutes and taste like a spring morning.
Equipment
- 6-cavity mini bundt pan
- Electric hand mixer or stand mixer
- Microplane or Fine Grater
- Small saucepan
Ingredients
Cake
- 1 1/2 cups all-purpose flour (180g)
- 1 cup granulated sugar (200g)
- 1/2 cup unsalted butter, softened (113g)
- 2 large eggs, room temperature
- 1/2 cup buttermilk (120ml)
- 2 tbsp fresh lemon zest
- 1 tbsp dried lavender (culinary grade)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp dried lavender, crushed
Instructions
- Preheat oven to 350°F. Butter and flour a 6-cavity mini bundt pan thoroughly, making sure to get into all crevices.
- In a small saucepan, warm the buttermilk and 1 tbsp dried lavender over low heat for 3-4 minutes. Do not boil. Remove from heat and let steep while you prepare the rest.
- In a small bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant and slightly damp, about 1 minute.
- In a large bowl, beat the softened butter and lemon sugar together on medium-high speed for 3 minutes, until pale, light, and fluffy. Scrape down sides once.
- Add the eggs one at a time, beating well after each addition until smooth and glossy.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, add one-third of the flour mixture, then half of the buttermilk (strain out lavender if desired). Repeat, ending with flour. Mix just until combined.
- Divide batter evenly among the 6 pan cavities, filling about 2/3 full. Tap pan gently on counter to release air bubbles.
- Bake for 18-22 minutes, until golden around edges and a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze: whisk together powdered sugar, lemon juice, and crushed dried lavender until smooth and thick. Adjust consistency with more juice or sugar if needed.
- Drizzle glaze over cooled cakes. Let set for about 15 minutes before serving. Best served the same day, but keep in an airtight container for up to 2 days.
Notes
Storage: Store glazed cakes in an airtight container for up to 2 days. Un-glazed cakes can be frozen for up to 3 months. For best texture, serve at room temperature.