Mini Lemon Cakes With Lavender Glaze Recipe
Are you looking for a fresh, bright treat? This Mini Lemon Cakes With Lavender Glaze Recipe is perfect. It is light, zesty, and very sweet.
Equipment
- Mini bundt pan or muffin tin.
- Two large mixing bowls.
- A wire whisk.
- A citrus zester.
- Measuring cups and spoons
- A wire cooling rack.
Ingredients
- 1.5 cups all-purpose flour.
- 1 cup granulated sugar.
- 0.5 cup softened butter.
- 2 large eggs.
- 0.5 cup whole milk.
- 2 tablespoons lemon zest.
- 3 tablespoons fresh lemon juice.
- 1 teaspoon baking powder.
- 1 cup powdered sugar for glaze.
- 1 tablespoon dried culinary lavender.
- 2 tablespoons milk for glaze.
Instructions
- Preheat your oven to 350°F. Grease your mini cake pans well.
- Mix butter and sugar until fluffy. Use a whisk or a mixer.
- Add eggs one at a time. Stir in the zest and juice.
- Whisk flour and baking powder together. Slowly add to the wet mix.
- Fill the pans halfway with batter. Bake for 18 to 20 minutes.
- Crush lavender buds into the powdered sugar. Stir in milk until smooth.
- Let cakes cool completely first. Drizzle the floral glaze over the top.
Notes
- Use fresh lemons, not bottled juice.
- Do not overmix the cake batter.
- Check that your lavender is "culinary grade."
- Let the glaze set before serving them.
- Grease the pan corners very carefully.