Lemon Lavender Mini Cakes
These mini cakes pair bright lemon with a hint of dried lavender in a light sponge batter, producing small, individually portioned treats with a floral citrus flavor. They work well for afternoon tea or a dessert spread and take around 45 minutes to bake and cool before serving.
Equipment
- Mixing Bowls
- Whisk
- Mini cake pans
- Oven
- Cooling Rack
- Microplane for zesting
Ingredients
- 1 cup all-purpose flour sifted
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp lemon zest freshly grated
- ¼ cup whole milk room temperature
- 1 tsp culinary lavender finely ground
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour your mini cake pans.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest and vanilla extract.
- Gradually add the dry ingredients to the wet, alternating with the milk. Begin and end with the dry mix. Fold in the ground lavender gently to maintain a light batter.
- Divide the batter evenly among the prepared mini cake pans.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden and fragrant.
- Allow to cool in pans for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- For a brighter lemon flavor, add 1 tbsp of lemon juice to the batter.
- Lavender can be omitted if unavailable or not preferred.
Nutrition
Calories: 256kcalCarbohydrates: 31gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 78mgSodium: 148mgPotassium: 51mgFiber: 1gSugar: 19gVitamin A: 437IUVitamin C: 1mgCalcium: 54mgIron: 1mg
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