Description
Delicate and zesty individual lemon cakes topped with a fragrant and sweet culinary lavender glaze.
Ingredients
1.5 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup whole milk
1.5 tsp baking powder
1/4 tsp salt
Zest of 2 lemons
2 tbsp fresh lemon juice
1 cup confectioners' sugar (for glaze)
1 tbsp culinary dried lavender (for glaze)
2 tbsp milk (for glaze)
Instructions
Step 1: Preheat your oven to 350°F and grease a mini Bundt or muffin pan.
Step 2: Cream the butter and granulated sugar until light and fluffy.
Step 3: Add the eggs one at a time, followed by the lemon zest and juice.
Step 4: Alternately add the dry ingredients and the milk, mixing until just combined.
Step 5: Fill the cake molds about 3/4 full and bake for 15 minutes.
Step 6: Heat 2 tbsp milk with lavender buds, let steep for 5 minutes, then strain.
Step 7: Mix the lavender milk with confectioners' sugar and drizzle over the cooled Mini Lemon Cakes with Lavender Glaze.
Notes
Always use culinary grade lavender to avoid a bitter or soapy aftertaste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 mini cake
- Calories: 195 kcal
- Sugar: 18g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
