Lemon Lavender Cake | Individual Cake Recipes | How To Make Mini Bundt Cakes

Описание: Today we are making Lemon Lavender Cake as individual mini bundt cakes. These individual cakes are brushes with a lemon simple syrup and dipped in a zesty lemon glaze. The floral flavor of lavender pairs beautifully with zesty lemon.

Lemon Lavender Mini Bundt Cakes (adapted from Farmer's Daughter Bakes)
Ingredients:
1 cup milk
2 ½ teaspoons dried culinary-grade lavender
1 ½ cups granulated sugar
2 tablespoons lemon zest
1 cup unsalted butter, room temp
2 tablespoons fresh lemon juice
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions
Preheat oven to 350. Grease mini bundt pan (6 serving)
In a sauce pan stir milk and lavender together over medium-low heat. When mixture starts to steam (don’t let it boil), turn off heat, but leave pan on the burner. Allow to steep for 5-10 minutes.
Stain lavender milk over a fine sieve and allow milk to cool slightly
In a medium bowl stir together sugar and lemon zest until fragrant.
In the bowl of a stand mixer with paddle attachment, combine lemon sugar and butter. Mix on high 3-4 minutes until pale yellow.
Add eggs on medium speed until smooth.
With mixer on low add flour, baking powder, and salt. Slowly pour in lavender milk. Mix until just combined.
Divide batter until mini bundt pan filling half way. You will have left over batter for about a 6” round. Smooth batter with a spatula or knife.
Bake for 25-30 minutes. Let cool 5-10 minutes in pan until removing bundts to cooling rack.
Brush each bundt with lemon simple syrup
When cool dip bundt cakes into lemon glaze

Lemon Simple Syrup
Combine 2 tablespoons lemon juice and 2-3 tablespoons sugar until sugar is dissolved

Lemon Glaze
2 tablespoons fresh lemon juice 1 cup powdered sugar
3 tablespoon melted, unsalted butter milk to adjust consistency if needed

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