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Mini Lemon Cakes with Lavender Glaze

Delight in these fluffy, zesty mini lemon cakes drizzled with a subtle lavender glaze—perfect for sharing or keeping all to yourself!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cakes
  • 1 cup all-purpose flour Can substitute with gluten-free baking mix.
  • 1/2 cup sugar
  • 1/4 cup unsalted butter, softened At room temperature.
  • 2 large eggs At room temperature.
  • 1/2 cup milk Can use plant-based milk for a vegan option.
  • 1 tablespoon lemon zest Adjust to taste.
  • 1/4 cup lemon juice Adjust to taste.
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
For the glaze
  • 1 cup powdered sugar
  • 1-2 tablespoons lavender syrup Adjust to taste.
  • 2-3 tablespoons milk For glaze consistency.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a mini cake pan or line with parchment paper.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition. Stir in the milk, lemon zest, and lemon juice.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared pan, filling each well about 2/3 full.
Baking
  1. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.
Glazing and Serving
  1. For the glaze, mix the powdered sugar with lavender syrup and enough milk to achieve a smooth consistency. Drizzle over the cooled mini cakes.
  2. Serve and enjoy your delightful mini lemon cakes!

Notes

Store in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Let thaw in the fridge overnight.