Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
½ cup whole milk
2 tablespoons fresh lemon zest
½ cup powdered sugar
2 tablespoons whole milk
1 tablespoon edible dried lavender buds
Instructions
Preheat oven to 350°F (175°C)
Line 24 mini muffin cups with paper liners
In a bowl, whisk flour, baking powder, salt, and sugar
In another bowl, cream butter until smooth
Beat in eggs, one at a time, then stir in milk and lemon zest
Gradually add dry ingredients to wet ingredients, folding gently
Divide batter evenly into prepared cups
Bake for 18 minutes, or until golden and springy
Let cool completely before glazing
In a small bowl, mix powdered sugar, 2 tablespoons milk, and lavender buds until smooth
Drizzle glaze over cooled mini cakes
Notes
Use freshly zested lemon for brightest flavor
Ensure lavender is food-safe for best results
Let cakes cool fully before glazing to prevent melting
Store in an airtight container for up to 2 days
- Prep Time: 25
- Cook Time: 18
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg