These lemon lavender mini cakes for spring taste like sunshine on a plate. Bright lemon zest meets soft lavender for a light dessert that feels just right for warmer days, brunch tables, and baby showers.

As a home cook in Asheville, I love desserts that feel special but stay simple. These little cakes do exactly that.

Why You’ll Love This Recipe

• Light, fresh flavor with no heaviness
• Perfect size for gatherings
• Easy pantry ingredients
• Bakes quickly
• Lovely for spring tables

Preparation and Cooking Time

• Prep: 15 minutes
• Cook: 18 minutes
• Total: 33 minutes

Ingredients

• 1 cup all-purpose flour
• ¾ cup sugar
• ½ cup unsalted butter, softened
• 2 eggs, room temperature
• ¼ cup milk
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp culinary lavender, finely ground
• 1 tsp baking powder
• ¼ tsp salt
• Optional: vanilla glaze or powdered sugar

Step-by-Step Instructions

1. Preheat the oven to 350°F and grease a mini cake pan.
2. Cream butter and sugar until light.
3. Beat in eggs, lemon zest, and lemon juice.
4. Stir in milk.
5. Mix flour, baking powder, salt, and lavender.
6. Fold dry ingredients into batter.
7. Spoon batter into pan and bake for 18 minutes.

(Keyword used once: lemon lavender mini cakes for spring)

Serving Suggestions

Serve with hot tea, iced lemonade, or fresh berries. Add edible flowers for a spring look.

Quick Tips or Variations

• Swap milk for almond milk.
• Use orange zest for a twist.
• Drizzle with lemon glaze for extra shine.

FAQs

Can you taste lavender in lemon lavender mini cakes?

Yes, but it stays gentle and floral, not soapy.

What type of lavender works best for baking?

Use culinary lavender only.

Can I make these mini cakes ahead of time?

Yes. Bake one day ahead and store covered.

How do you keep mini cakes moist?

Do not overbake and use room-temperature ingredients.

Conclusion

These lemon lavender mini cakes for spring bring fresh flavor, soft texture, and pure joy to any spring table. Bake them once, and they’ll become a seasonal favorite.

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