Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
- In a bowl, mix the flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spoon the batter into the mini muffin pan, filling each cup about 2/3 full.
Baking
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pan before transferring them to a wire rack.
Preparing the Glaze
- For the glaze, whisk together powdered sugar, lemon juice, and dried lavender until smooth.
- Drizzle the lavender glaze over the cooled mini cakes before serving.
Notes
Store mini cakes in an airtight container at room temperature for up to 3 days or refrigerate for a week. For longer storage, freeze for up to 3 months.
