Ingredients
Scale
- 1 cup milk
- 2 1/2 teaspoons dried culinary-grade lavender
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon zest
- 1 cup unsalted butter, room temperature
- 2 tablespoons fresh lemon juice
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Butter and flour for greasing pan
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dried culinary lavender, finely crushed
- 1–2 tablespoons milk, to adjust consistency
Instructions
- Heat the milk in a saucepan until steaming but not boiling. Add the lavender and let steep for 5 to 10 minutes until fragrant.
- Preheat your oven to 350°F (175°C). Grease your mini Bundt or muffin pan thoroughly with butter and dust lightly with flour.
- In a medium bowl, combine granulated sugar and lemon zest. Rub them together until you smell the intense citrus aroma.
- In a stand mixer, beat the sugar mixture and softened butter on high speed until pale and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing at medium speed after each addition until smooth. Gradually add flour, baking powder, and salt while mixing on low speed.
- Pour in the infused milk gradually and mix until no dry streaks remain visible.
- Divide batter evenly among prepared pans, filling each cavity halfway. Bake for 25–30 minutes or until golden brown, checking doneness with a toothpick.
- Allow cakes to cool briefly in the pan before transferring them onto a wire rack to cool completely before glazing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (45g)
- Calories: 180
- Sugar: 13g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg