Mini Lemon Lavender Cakes
A delightful combination of bright lemon flavor and delicate floral notes of lavender, perfect for celebrations or tea time.
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.
Notes
These cakes are best served fresh and drizzled with a light lemon glaze. Store leftovers in an airtight container at room temperature for up to three days or freeze for up to a month. For variations, substitute lavender with rosemary or omit it for a classic lemon cake.