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Perfect Lemon Lavender Mini Bundt Cakes

lemon lavender mini bundt cakes - featured image
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Delightful mini bundt cakes infused with fresh lemon zest and culinary lavender, topped with a silky cream cheese glaze. Perfect for elegant occasions or casual gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 3 large eggs, room temperature
  • Zest of 2 lemons (about 2 tbsp)
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tbsp culinary lavender buds, gently crushed
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 tsp vanilla extract
  • For the Cream Cheese Glaze:
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1–2 tbsp milk
  • 1/2 tsp vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease mini bundt pans thoroughly with butter or non-stick spray, then lightly dust with flour and tap out excess.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in lemon zest, vanilla extract, and crushed lavender buds.
  5. With mixer on low, add dry ingredients in three parts alternating with milk, starting and ending with flour mixture. Mix until just combined.
  6. Fold in fresh lemon juice gently with a spatula.
  7. Spoon batter evenly into prepared pans, filling each about 3/4 full.
  8. Bake for 18-22 minutes or until a toothpick inserted comes out clean and cakes are golden and spring back lightly.
  9. Cool cakes in pans for 10 minutes, then invert onto a cooling rack to cool completely.
  10. For the glaze, beat cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth. Add milk as needed to reach drizzle-able consistency.
  11. Drizzle glaze over cooled cakes and let set for about 15 minutes before serving.

Notes

Use culinary-grade lavender and crush lightly to avoid bitterness. Ensure cakes are completely cool before glazing to prevent melting. For dairy-free options, substitute butter and cream cheese with coconut-based alternatives and use almond milk. Mini muffin pans can be used but shape won’t be as elegant. Test oven temperature with thermometer for best results.

Nutrition

Keywords: lemon cake, lavender cake, mini bundt cakes, cream cheese glaze, easy dessert, floral dessert, lemon lavender dessert

Find it online: https://evabakery.com/perfect-lemon-lavender-mini-bundt-cakes-recipe-easy-homemade-delight/