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Mini Lemon Lavender Bundt Cakes

Delightful and moist miniature lemon cakes infused with a hint of floral lavender, topped with a luscious, glossy lemon glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 mini cakes
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 tbsp dried culinary lavender buds finely crushed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 0.5 cup buttermilk room temperature
Glossy Lemon Glaze & Garnish
  • 1.5 cups powdered sugar sifted
  • 2-3 tbsp fresh lemon juice
  • 0.5 tsp vanilla extract
  • 1 handful fresh lavender, rosemary, and lemon zest for garnish

Equipment

  • Mini Bundt Pan (6-cavity)
  • Mixing bowls
  • Hand mixer or stand mixer
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease a 6-cavity mini bundt pan with butter or baking spray with flour.
  2. In a small bowl, rub the granulated sugar and dried culinary lavender together until fragrant.
  3. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  4. In a large bowl, cream the softened butter and lavender-infused sugar until light and fluffy (about 3-4 minutes).
  5. Beat in the eggs one at a time, followed by the vanilla, lemon zest, and lemon juice.
  6. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Divide batter evenly among the prepared mini bundt cavities. Tap pan on counter to remove air bubbles.
  8. Bake for 18-22 minutes until a toothpick comes out clean. Cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
  9. For the glaze, whisk the sifted powdered sugar, lemon juice, and vanilla until smooth and glossy. Drizzle over cooled cakes and garnish immediately with herbs and zest.

Notes

Ensure all cold ingredients are at room temperature to prevent the batter from separating. Only use culinary-grade lavender to avoid a soapy taste.