Mini Lemon Cakes with Culinary Lavender Glaze
Delightful mini lemon cakes with a floral lavender glaze, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup almond milk (or any dairy-free milk)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 tablespoon culinary lavender
Instructions
- Preheat the oven to 350°F (175°C) and grease your mini cake pan.
- Mix the dry ingredients: In a bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine the wet ingredients: In another bowl, mix the oil, almond milk, vanilla extract, lemon zest, lemon juice, and culinary lavender.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Pour the batter into your mini cake pan and bake for 15-18 minutes.
- Cool the cakes in the pan for a few minutes before transferring them to a cooling rack.
- Mix the glaze by combining powdered sugar with lemon juice and sprinkle of lavender, then drizzle it over the cooled cakes.
Notes
Let the cakes cool properly for easier glazing. Sift powdered sugar to avoid lumps.
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 7g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg