Mini Lemon Cakes with Lavender Glaze – Elegant Lemon Dessert Recipe
These Mini Lemon Cakes with Lavender Glaze are an elegant lemon dessert recipe featuring soft, citrusy cakes topped with a light floral glaze—perfect for tea parties or special occasions.
Equipment
- Mini cake pan or muffin tin
- Mixing bowls
- Whisk & spatula
- Zester & juicer
- Saucepan (for lavender infusion)
Ingredients
For the Cakes:
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 tbsp fresh lemon zest
- ¼ cup lemon juice
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk or yogurt
For the Lavender Glaze:
- 1–2 tsp culinary lavender buds
- ¼ cup hot milk or water
- 1 ½ cups powdered sugar
- Optional: extra lemon zest or edible flowers for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease or line mini cake pan.
- Cream butter and sugar until fluffy. Add eggs, lemon zest, and juice.
- Whisk flour, baking powder, and salt; fold into wet mixture. Add milk/yogurt.
- Divide batter into pan; bake 18–22 minutes until golden. Cool completely.
- Steep lavender buds in hot milk/water for 5–10 minutes; strain.
- Whisk infused liquid into powdered sugar to form glaze.
- Drizzle glaze over cooled cakes. Garnish with zest or edible flowers.
Notes
- Steep lavender briefly to avoid bitterness.
- Cool cakes fully before glazing.
- For variation, add blueberries or drizzle with lavender honey.
- Store in airtight container for 2–3 days; freeze unglazed cakes for longer storage.