Lemon Lavender Mini Cakes
A delightful twist on traditional mini cakes, combining refreshing lemon with subtle floral notes of lavender, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Make sure your butter is at room temperature.
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- 1 tablespoon culinary lavender flowers Use fresh, culinary-grade lavender.
For Serving
- Powdered sugar for dusting For garnish before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a mini cake pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the lavender flowers gently.
- Divide the batter evenly in the mini cake pan.
Baking
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
These mini cakes can be enjoyed on their own or paired with a dollop of whipped cream. They are lovely served alongside a cup of tea or coffee. Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For best results, allow them to come to room temperature before serving.