Ingredients
Scale
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 tablespoon lemon zest
- 2 large eggs
- 1/4 cup Greek yogurt
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup whole milk (for glaze)
- 1/2 teaspoon culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon vanilla extract
- Edible flowers and lemon zest for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease your mini bundt pan thoroughly.
- In a medium bowl, whisk together flour, salt, and baking soda until well combined and free of lumps.
- In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar until pale and fluffy, about 3 minutes.
- Add eggs one at a time while mixing on low speed, then mix in Greek yogurt, milk, lemon zest, and vanilla extract until just combined.
- Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overwork it.
- Pour the batter evenly into the prepared mini bundt pan cavities and bake for 15–18 minutes until golden brown and a toothpick comes out clean.
- Allow cooling for several minutes before transferring to a wire rack to cool completely before glazing.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (45g)
- Calories: 160
- Sugar: 14g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg