Description
Delicate mini lemon cakes topped with a fragrant lavender glaze.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon dried lavender flowers
Instructions
- Preheat oven to 350°F (175°C). Grease and flour mini loaf pans.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Stir in lemon zest and juice.
- Gradually add dry ingredients to wet ingredients.
- Pour batter into prepared pans.
- Bake for 18-20 minutes.
- Whisk together powdered sugar, milk, and lavender flowers for glaze.
- Let cakes cool before glazing.
Notes
- For a stronger lavender flavor, steep the lavender in the milk for the glaze.
- You can substitute lime for lemon.
- Decorate with fresh lavender sprigs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 20g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg