Description
These mini lemon lavender cakes are a delightful treat, perfect for tea time or special occasions.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon dried culinary lavender
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice, lemon zest, and lavender.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fill mini cake molds with batter.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let cool before removing from molds.
Notes
- Store in an airtight container for up to 3 days.
- Garnish with powdered sugar or a lemon glaze if desired.
- Adjust lavender amount according to taste preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Mini Lemon Lavender Cakes, lemon cakes, lavender desserts, mini desserts