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
- For the Glaze: 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon culinary lavender buds
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, then lemon zest and juice.
- Gradually add dry ingredients to wet ingredients.
- Pour batter into prepared pans.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Let cool completely.
- Make glaze: whisk powdered sugar, milk, and lavender.
- Drizzle glaze over cooled cakes.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mini Lemon Cakes, Lavender Glaze, Dessert, Baking