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Lemon Lavender Rosemary Mini Bundt Cakes

Tender, aromatic mini cakes infused with fresh lemon zest, culinary lavender, and finely chopped rosemary, finished with a zesty lemon glaze.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 mini cakes
Course: Dessert, Tea Time
Cuisine: American, French Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp fresh lemon zest
  • 1.5 tsp dried culinary lavender buds crushed
  • 1 tsp fresh rosemary finely chopped
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 2 large eggs room temperature
  • 0.5 cup buttermilk room temperature
  • 2 tbsp fresh lemon juice
Lemon Glaze
  • 1.5 cups powdered sugar sifted
  • 2-3 tbsp fresh lemon juice plus more if needed
Garnish
  • Lemon slices
  • Fresh rosemary sprigs
  • Dried lavender buds

Equipment

  • Mini Bundt Pan (6-8 cup)
  • Mixing bowls
  • Electric Mixer
  • Wire rack
  • Zester/Grater

Method
 

  1. Preheat oven to 350°F (175°C). Grease a mini bundt pan thoroughly.
  2. In a small bowl, rub lemon zest, lavender, and rosemary into the sugar until fragrant.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream softened butter and the herb-infused sugar until light and fluffy.
  5. Beat in eggs one at a time, then stir in lemon juice and vanilla.
  6. Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with flour. Mix just until combined.
  7. Fill mini bundt cups 2/3 full. Bake for 18-22 minutes until a toothpick comes out clean.
  8. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
  9. Whisk powdered sugar and lemon juice together to create a thick but pourable glaze.
  10. Drizzle glaze over cooled cakes and garnish immediately with lemon slices, rosemary, and lavender.

Notes

Ensure you use culinary-grade lavender. Rubbing the herbs into the sugar is a key step for flavor infusion.