There’s something undeniably delightful about the scent of freshly baked lemon cakes wafting through the kitchen, especially when the warm glow of the oven brings a bit of sunshine into the day. I remember the first time I attempted to make mini lemon cakes; I was inspired by a lovely afternoon spent in a quaint tea shop surrounded by friends. There, I savored a tiny lemon cake drizzled with a delicate lavender glaze that danced on my taste buds and wrapped my heart in a warm embrace. Today, I want to share the recipe for The Ultimate Mini Lemon Cakes with Lavender Glaze, which captures that very magic I experienced in that charming tea shop.
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 12 minutes
- Total Duration: 27 minutes (plus cooling time)
- Portion Size: 24 mini cakes
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 100 calories
- Protein: 1g per serving
- Carbs: 16g per serving
- Fats: 4g per serving
- Fiber: 0g per serving
- Sugars: 6g per serving
- Sodium: 70mg per serving
Why You’ll Love This The Ultimate Mini Lemon Cakes with Lavender Glaze
These tiny treasures burst with bright lemon flavor and are perfectly balanced with the subtle floral notes of lavender. They’re an ideal treat for any occasion—from a leisurely brunch to a garden party. Plus, these adorable mini cakes are super easy to make! The combination of zesty lemon and aromatic lavender is refreshing and sophisticated, making every bite feel like a celebration. The glaze adds a beautiful touch, transforming simple cakes into a stunning dessert display.
The Complete Cooking Journey
Join me as we embark on this simple yet gratifying baking adventure. Gather your ingredients, put on your favorite apron, and let’s whip up a batch of these delightful mini lemon cakes!
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup buttermilk
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Lavender glaze (made with powdered sugar, lemon juice, and culinary lavender)
Method:
Step 1: Preheat and Grease
Preheat the oven to 350°F (175°C) and grease a mini muffin pan to ensure your cakes come out smoothly.
Step 2: Whisk the Dry Ingredients
In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This step is essential for ensuring your mini cakes rise beautifully.
Step 3: Cream the Butter
In another bowl, cream the softened butter until smooth. This is where the magic begins! Add in the egg, buttermilk, lemon zest, and vanilla extract, mixing well until you have a creamy and aromatic mixture.
Step 4: Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet ingredients until just combined. Be careful not to overmix—keep it gentle to ensure light and fluffy cakes!
Step 5: Fill the Muffin Pan
Spoon the batter into the mini muffin pan, filling each cup about two-thirds full. The cakes will puff up beautifully as they bake.
Step 6: Bake to Perfection
Bake for 10-12 minutes or until a toothpick comes out clean when inserted into the center. Watch them carefully—there’s nothing like the anticipation as they rise deliciously in the oven!
Step 7: Cool and Glaze
Let the cakes cool completely before glazing. To make the lavender glaze, mix powdered sugar with lemon juice and a small amount of culinary lavender until smooth. Then, drizzle over the cooled cakes for that perfect finish.
Serving Suggestions & Pairings
These mini lemon cakes are ideal as a delightful tea-time treat or served at celebrations. Pair them with a refreshing cup of herbal tea or a fizzy lemonade for a delightful experience. For extra flair, consider serving them on a lovely plate garnished with fresh lavender sprigs and lemon slices.
Storage & Leftovers Guide
Store your mini lemon cakes in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can refrigerate them for up to a week. You can also freeze them for up to 1 month—just remember to glaze them after thawing to maintain that beautiful finish!
Kitchen Wisdom & Success Tips
- Use fresh lemon juice and zest for the best flavor.
- Make sure the butter is softened—this will help create a creamy batter.
- Don’t skip the cooling step before glazing; it allows the glaze to set perfectly without melting.
Flavor Variations & Adaptations
Feel free to experiment! Add blueberries or raspberries to the batter for a berry twist, or substitute the lavender with a dash of almond extract for a different flavor profile. You could also play around with different citrus—lime or orange would work nicely as well!
Reader Questions & Solutions
- Can I use regular milk instead of buttermilk?
Yes! If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of vinegar or lemon juice to regular milk, letting it sit for 5 minutes before using. - What if I don’t have culinary lavender?
You can omit the lavender entirely or try a bit of lemon zest in the glaze instead for that extra citrus zing. - How can I make the cake gluten-free?
You can use a gluten-free all-purpose flour blend that includes xanthan gum for the best results. - What toppings can I add instead of glaze?
A simple whipped cream or a dusting of powdered sugar would make a delightful alternative! - What should I do if my cakes are too dense?
Ensure you’re measuring your flour correctly, as too much can lead to dense cakes. Spoon the flour into the measuring cup without packing it down for more accurate measuring.
Wrapping Up
There you have it—the recipe for The Ultimate Mini Lemon Cakes with Lavender Glaze! I hope this delightful culinary experience inspires you to light up your kitchen with sunshine and joy. Baking is not just about the end result; it’s about the memories created along the way. So, gather your loved ones, put on your aprons, and enjoy the wonderful process of creating these beautiful treats together. Happy baking!
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The Ultimate Mini Lemon Cakes with Lavender Glaze
- Total Time: 27 minutes
- Yield: 24 mini cakes 1x
- Diet: Vegetarian
Description
Delightful mini lemon cakes bursting with flavor, topped with a delicate lavender glaze. Perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup buttermilk
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Lavender glaze (made with powdered sugar, lemon juice, and culinary lavender)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin pan.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Cream the softened butter until smooth, then add the egg, buttermilk, lemon zest, and vanilla extract, mixing until creamy.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Spoon the batter into the mini muffin pan, filling each cup about two-thirds full.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- Let the cakes cool completely before glazing with a mixture of powdered sugar, lemon juice, and culinary lavender.
Notes
Use fresh lemon juice and zest for the best flavor. Store in an airtight container for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 100
- Sugar: 6g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
