Celebrate spring with irresistible Lemon-Lavender Mini Flower Cakes. These mini fluted cakes are infused with refreshing lavender and tart lemon flavors and topped with a sweet lemon glaze. Brighten up your brunch or dessert table with these lovely little Lemon-Lavender Mini Flower Cakes.
Inspired by spring’s fresh flavors, these moist and tender cakes balance flowery lavender and tart lemon in tempting mini cake form. GoodCook has a mini bundt mold that’s perfect for this recipe, featuring a nonstick coating and 12 mini cake molds. This simple and easy recipe calls for eggs, butter and cream cheese to give it a dreamy pound cake-like texture that melts in your mouth. And the silky glaze comes together quickly for a sweet finish. Top each mini cake with fresh flowers and you’ll have a stunning dessert for Mother’s Day and any other special occasion.
Get The Tools
GoodCook has all the kitchen accessories you’ll need to bake up these delicious Lemon-Lavender Mini Flower Cakes. Get started with a GoodCook Touch 5 QT Mixing Bowl and a GoodCook Silicone Whisk. And since this recipe is loaded with citrus, grab a GoodCook Citrus Squeezer and a GoodCook Fine Zester Grater for zesting. Pour the batter in a GoodCook 12 Cup Mini Bundt Pan, bake, and cool. Drizzle with glaze before serving. Now it’s your turn to bake up a batch of fresh and delicious mini bundt cakes!
Make & Share
Happy Cake Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Lemon-Lavender Mini Flower Bundts
- 1 & 1/2 cups butter, softened
- 8 ounces cream cheese
- 3 cups sugar
- 6 large eggs
- 1 tablespoon lemon zest
- 1 Tbsp lemon juice
- 3 cups flour
- 1/4 teaspoon salt
- 2 Tbsp dried lavender
- 2 Tbsp sugar or sparkling sugar
- Nonstick baking spray
- Edible flowers, for garnish
FOR THE GLAZE
- 1 cup powdered sugar
- 3 Tbsp heavy cream
- 1 Tbsp fresh lemon juice
Heat oven to 350°F. Grease or spray a GoodCook mini fluted cake pan with nonstick baking spray.
In a large bowl, cream together butter, cream cheese, sugar, eggs, lemon juice, 1 teaspoon lavender and zest and vanilla. Add flour and salt. Mix just until combined. Set aside.
Mix remaining lavender with sparkling sugar. Sprinkle a small amount of this mixture into the bottom of each fluted cake cup. Top with batter.
Bake 18-20 minutes. While baking, whisk together glaze.
Dip cakes in glaze. Garnish with fresh edible flowers, if desired.