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Mini Lemon Cakes With Lavender Glaze

Mini Lemon Cakes With Lavender Glaze

Tangy Mini Lemon Cakes With Lavender Glaze are light, fragrant, and irresistibly sweet, combining fresh lemon zest and juice with a subtle floral lavender glaze. Perfectly portioned and easy to make, these mini cakes offer a refreshing burst of citrus complemented by delicate lavender notes, ideal for any occasion from casual tea to formal events.

  • Total Time: 30-35 minutes
  • Yield: 12 mini cakes 1x

Ingredients

Scale

Cake Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free baking flour for a gluten-free option)
  • 1 cup cane sugar
  • Zest of 2 fresh lemons
  • Juice of 2 fresh lemons (about 1/4 cup)
  • 1/2 cup unsalted butter, softened (or plant-based butter/coconut oil for vegan version)
  • 2 large eggs (or 2 flax eggs for vegan version)
  • 1/2 cup buttermilk (or 1/2 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • 1 1/2 teaspoons baking powder

Lavender Glaze Ingredients

  • 1 cup powdered sugar (or honey for honey lavender glaze)
  • 2–3 teaspoons fresh lemon juice
  • 1 tablespoon finely chopped fresh or dried culinary lavender buds

Instructions

  1. Prepare the Batter: Whisk together the softened butter and cane sugar until light and fluffy. Beat in the eggs one at a time. Add fresh lemon zest and juice for vibrant citrus flavor. Alternate adding sifted flour and baking powder with the buttermilk, mixing until smooth and luscious but not overmixed.
  2. Bake the Mini Cakes: Pour the batter evenly into greased mini cake pans or muffin tins, filling about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 15-18 minutes, or until a toothpick inserted comes out clean. Let them cool slightly before removing.
  3. Make the Lavender Glaze: While baking, gently heat powdered sugar with fresh lemon juice and finely chopped lavender buds until smooth. Strain the glaze to remove the lavender buds, leaving a fragrant syrupy drizzle.
  4. Glaze the Cakes: After the mini lemon cakes have completely cooled, spoon or drizzle the lavender glaze generously over them. Allow the glaze to set for a few minutes before serving to achieve a glossy finish.

Notes

  • Use room temperature ingredients for better mixing and tender crumb.
  • Do not overmix the batter to keep cakes light and fluffy.
  • Fresh lemons provide the best bright, authentic flavor.
  • Heat lavender gently in the glaze to avoid bitterness.
  • Check doneness with a toothpick around 15 minutes baking time due to small cake size.
  • Store leftover cakes in an airtight container at room temperature for up to two days.
  • Freeze wrapped cakes for up to three months; thaw overnight before glazing.
  • Reheat gently in microwave for 10-15 seconds to refresh texture, avoid melting glaze.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 150
  • Sugar: 15g
  • Sodium: 70mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 40mg

Keywords: Mini Lemon Cakes, Lavender Glaze, Lemon Dessert, Mini Cakes, Gluten Free Lemon Cakes, Summer Dessert, Floral Glaze