Description
Light and tender lemon lavender mini cakes made for spring gatherings, brunch tables, and afternoon tea.
Ingredients
1 cup all-purpose flour
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
¼ cup milk
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon culinary lavender, finely ground
1 teaspoon baking powder
¼ teaspoon salt
Instructions
1. Preheat the oven to 350°F and grease a mini cake pan.
2. Cream the butter and sugar until pale and fluffy.
3. Beat in the eggs, lemon zest, and lemon juice.
4. Stir in the milk until smooth.
5. Mix the flour, baking powder, salt, and lavender in a bowl.
6. Fold the dry ingredients into the batter.
7. Divide the batter evenly and bake until set.
Notes
Use culinary-grade lavender only.
Do not overbake to keep the cakes moist.
Dust with powdered sugar or drizzle with lemon glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
