Lemon Lavender Rosemary Mini Cakes
Moist and fragrant mini cakes infused with lemon zest, culinary lavender, and fresh rosemary, finished with a bright lemon glaze.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 2 tbsp culinary lavender finely ground
- 1 tsp fresh rosemary finely minced
- 0.75 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs large
- 1 tbsp lemon zest
- 2 tbsp lemon juice fresh
- 1 tsp vanilla extract
- 0.75 cup buttermilk
Lemon Glaze
- 1.5 cups powdered sugar
- 2-3 tbsp lemon juice fresh
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Prepare mini cake pan or muffin tin.
- Whisk together dry ingredients including lavender and rosemary.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon zest, juice, and vanilla.
- Alternate adding dry ingredients and buttermilk.
- Fill molds 3/4 full and bake 18–22 minutes.
- Cool completely on wire rack.
- Whisk glaze ingredients and drizzle over cooled cakes.
Notes
Use culinary-grade lavender and finely mince rosemary for best texture and flavor balance.