Description
Delightful mini lemon cakes bursting with flavor, topped with a delicate lavender glaze. Perfect for any occasion.
Ingredients
Scale
- 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