Mini Lemon Lavender Cakes
Mini Lemon Lavender Cakes
What makes this recipe special
These Mini Lemon Lavender Cakes are a delightful combination of bright lemon flavor and the delicate floral notes of lavender. They offer a unique twist on classic lemon cakes, making them perfect for any celebration or as a sweet treat to enjoy with a cup of tea.
How to make Mini Lemon Lavender Cakes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon dried culinary lavender
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice, lemon zest, and lavender.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill mini cake molds with the batter.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let cool before removing from molds.
How to serve Mini Lemon Lavender Cakes
These cakes are best served fresh and can be enjoyed on their own or drizzled with a light lemon glaze. They make a lovely addition to any dessert table, especially for afternoon tea or special occasions.
How to store Mini Lemon Lavender Cakes
Store any leftover cakes in an airtight container at room temperature for up to three days. If you want to keep them longer, they can be frozen for up to a month. Just make sure to wrap them tightly to prevent freezer burn.
Tips to make Mini Lemon Lavender Cakes
- Use fresh lemons for the zest and juice for the best flavor.
- Ensure your butter is at room temperature for easier creaming with sugar.
- Don’t overmix once you add the dry ingredients; this helps keep the cakes tender.
Variation
For a twist on flavor, you can substitute the lavender with finely chopped rosemary or omit it for a classic lemon cake.
FAQs
1. Can I use fresh lavender instead of dried?
Yes, you can use fresh lavender, but use it sparingly as it has a more potent flavor.
2. Can I make these cakes in regular-sized cake pans?
Absolutely! Just adjust the baking time. Regular cakes might take about 25-30 minutes to bake.
3. How can I tell when the cakes are done?
Insert a toothpick into the center of a cake. If it comes out clean or with just a few crumbs, they’re done!
Mini Lemon Lavender Cakes
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened Ensure the butter is at room temperature for easier creaming.
- 2 large eggs
- ¼ cup lemon juice Use fresh lemons for the best flavor.
- 1 tablespoon lemon zest
- 1 tablespoon dried culinary lavender For a more potent flavor, fresh lavender can be used sparingly.
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice, lemon zest, and dried lavender.
- In another bowl, combine the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill the mini cake molds with the batter.
Baking
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let the cakes cool before removing them from the molds.
