Go Back
Golden mini bundt lemon cakes drizzled with white lavender glaze, topped with a candied lemon slice and fresh lavender sprig, served on speckled ceramic plates surrounded by lavender flowers on a warm wooden surface.

Mini Lemon Cakes with Lavender Glaze

Elegant and bright Mini Lemon Cakes with Lavender Glaze featuring a perfectly moist citrus crumb, a sweet floral icing drizzle, and beautiful fresh garnishes. The ultimate impressive dessert for a spring tea party.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 mini cakes
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour Spoon and leveled
  • 1 teaspoon baking powder For a soft lift
  • ½ cup unsalted butter Softened to room temperature
  • ¾ cup granulated sugar For the batter
  • 2 tablespoon fresh lemon zest From about two lemons
  • ¼ cup fresh lemon juice Freshly squeezed
  • 2 large eggs Room temperature
  • 1 cup powdered sugar For the glaze
  • 2 tablespoon milk Warmed, for the glaze
  • 1 teaspoon dried culinary lavender Plus fresh sprigs for garnish
  • 2 tablespoon coarse sugar crystals For the crunchy topping
  • 1 small lemon Cut into thin half-slices for garnish

Equipment

  • 1 Mini cake pan or muffin tin For baking the individual portions
  • 2 Mixing bowls For the batter and the glaze
  • 1 Fine-mesh strainer For straining the lavender milk

Method
 

  1. Rub the lemon zest into the granulated sugar with your fingertips until fragrant to release the citrus oils into the base.
  2. Beat the softened butter into the lemon sugar until fluffy, then mix in the eggs one at a time to create a smooth wet base.
  3. Fold in the flour, baking powder, salt, and lemon juice gently until just combined so the cake stays tender.
  4. Divide the batter evenly into a greased mini cake pan and bake at 350 degrees for 20 minutes until golden brown.
  5. Steep the dried culinary lavender in warm milk for ten minutes, strain out the buds, and whisk the milk into the powdered sugar.
  6. Spoon the lavender glaze over the completely cooled cakes, letting it drip beautifully down the golden sides.
  7. Sprinkle coarse sugar crystals heavily over the wet glaze to create a gorgeous, sparkling crunch on top.
  8. Garnish each cake with a fresh lemon slice and a sprig of lavender before serving to complete the elegant presentation.

Notes

Rub the fresh lemon zest directly into the granulated sugar with your fingertips before mixing the batter; this releases the natural oils and creates a much deeper, more vibrant citrus flavor.