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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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 mini cakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Prepare mini cake pan or muffin tin.
  2. Whisk together dry ingredients including lavender and rosemary.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in lemon zest, juice, and vanilla.
  5. Alternate adding dry ingredients and buttermilk.
  6. Fill molds 3/4 full and bake 18–22 minutes.
  7. Cool completely on wire rack.
  8. Whisk glaze ingredients and drizzle over cooled cakes.

Notes

Use culinary-grade lavender and finely mince rosemary for best texture and flavor balance.