Mini Lemon Cakes With Lavender Glaze Recipe
Are you looking for a bright, fresh treat? This Mini Lemon Cakes With Lavender Glaze Recipe is perfect. It is light and very tasty.
Equipment
- Mini Muffin Tin
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring Cups
- Measuring Spoons
- Zester
- Cooling rack
- Small Pitcher
Ingredients
- All-Purpose Flour 1.5 cups
- Granulated Sugar 1 cup
- Baking Powder 1 tsp
- Salt 0.25 tsp
- Unsalted Butter 0.5 cup
- Fresh Eggs 2
- Fresh Lemon Juice 2 tbsp
- Lemon Zest 1 tbsp
- Whole Milk 0.5 cup
- Powdered Sugar 1 cup
- Dried Culinary Lavender 1 tsp
Instructions
- Preheat Your Oven: Set your oven to 350 degrees. Grease your mini muffin tin well with oil.
- Mix Dry Ingredients: Whisk flour, sugar, baking powder, and salt. Make sure there are no big lumps.
- Combine Wet Ingredients: Mix melted butter, eggs, milk, and lemon. Stir in the fresh lemon zest now.
- Make the Batter: Pour wet items into the dry flour mix. Stir gently until just combined. Do not overmix.
- Fill the Tins: Spoon batter into each mini muffin cup. Fill them about three-quarters of the way full.
- Bake the Cakes: Place the tin in the hot oven. Bake for about fifteen minutes until golden brown.
- Make Lavender Glaze: Steep lavender in a little warm milk. Mix this milk into the powdered sugar.
- Glaze the Cakes: Let the mini cakes cool down completely. Drizzle the floral lavender glaze over the tops.
Notes
➔ Use fresh lemons for the best bright flavor.
➔ Do not overmix the batter to keep them light.
➔ Make sure eggs are at room temperature first.
➔ Use culinary-grade lavender only for safe eating.
➔ Let cakes cool before adding the sweet glaze.
➔ Measure flour correctly by leveling off the cup.
➔ Grease the tin well so they do not stick.