Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.75 cup (150g) granulated cane sugar
  • 1.5 tsp (7.2g) baking powder
  • 0.25 tsp (1.5g) fine sea salt
  • 1 large (50g) egg, room temperature
  • 0.5 cup (120g) plain Greek yogurt
  • 0.5 cup (120ml) neutral oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) fresh lemon zest
  • 1 tsp (4ml) vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp (30ml) milk
  • 1 tsp (1g) dried culinary lavender
  • 1 drop natural purple food coloring

Instructions:

  1. Infuse the milk. Combine 2 tablespoons of milk and 1 teaspoon of dried lavender in a small saucepan over low heat. Bring it to a bare simmer — look for tiny bubbles at the edges — then immediately remove from heat. Note: Boiling too hard can make the milk taste scorched and the lavender bitter. Let it sit for 10 minutes, then strain.
  2. Heat the oven. Preheat your oven to 350°F (175°C). While it warms up, lightly grease your 24 cup mini muffin tin or drop in your paper liners.
  3. Massage the sugar. Put your granulated sugar and lemon zest in a large bowl. Use your clean fingertips to rub them together for about 30 seconds until the sugar looks like damp sand and smells intensely of lemon.
  4. Mix the wet ingredients. Add the egg, yogurt, oil, lemon juice, and vanilla to the lemon sugar. Whisk vigorously until the mixture is completely smooth and you can't see any streaks of oil.
  5. Incorporate the dry. Sift the flour, baking powder, and salt directly into the wet mixture. Use a spatula to gently fold it all together. Note: Stop as soon as the last streak of flour disappears; overmixing leads to tough, rubbery cakes.
  6. Portion the batter. Fill each mini muffin cup about 3/4 full. I find a small cookie scoop or two spoons works best for this.
  7. Bake to perfection. Slide the tin into the center of the oven and bake for 12-15 minutes until the tops spring back when lightly touched. A toothpick should come out clean or with just a few moist crumbs.
  8. Cool completely. Let the cakes rest in the pan for 5 minutes, then move them to a wire rack. They must be cold before you glaze them, or the glaze will just melt and run off.
  9. Whisk the glaze. In a small bowl, mix the sifted powdered sugar with your cooled lavender milk and the purple food coloring. It should be thick but pourable, like heavy cream.
  10. Final drizzle. Use a spoon to drizzle the glaze over each cake. If you're feeling fancy, top with a tiny pinch of extra lavender buds or a bit of fresh zest. For those who prefer a fruitier, creamier vibe for their next project, you might enjoy these [Banana Pudding Cheesecake Bars](https://zestfulmeals.com/recipes/banana-pudding-cheesecake-bars/). They use a similar logic of balancing bright flavors with a rich, soft base. Red Velvet Cheesecake Swirl Cake with Cream Cheese Frosting — Master our red velvet cheesecake swirl cake with a step-by-step timing guide....Honey Lemon Pepper Wings: Crispy Baked in 30 Min — Master Honey Lemon Pepper Wings with this ultra-crispy recipe. Features a ste...Mini Pecan Pies with Maple: 55 Min — Master these Mini Pecan Pies with our clean, maple-sweetened recipe. Includes... $img_2$