Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp dried lavender buds, ground
- 1 tbsp lemon zest
- ¼ cup (60ml) whole milk
- 2 tbsp fresh lemon Juice
- ½ cup (60g) powdered sugar, plus extra for dusting
Instructions
- Preheat oven to 350°F (175°C). line a 12-cup muffin tin with paper liners or grease well.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add egg, vanilla, ground lavender, and lemon zest; mix well.
- Alternately add flour mixture and milk to butter mixture, beginning and ending with flour.
- Divide batter evenly among muffin cups (¾ full).
- Bake 14–16 minutes, or until golden and a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to wire rack to cool completely.
- Mix powdered sugar and lemon juice for glaze. Drizzle over cooled cakes. Dust lightly with extra powdered sugar.
Notes
- For a deeper lavender note, steep 1 lavender teabag in hot milk for 5 minutes, then cool and use in place of regular milk.
- For gluten-free: substitute 1:1 GF flour blend. Ensure lavender is food-grade.
- Store in airtight container up to 3 days or freeze unfrosted for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 98 Kcal
- Sugar: 11 g
- Sodium: 62 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 24 mg
