Lemon, Honey, & Lavender Mini Loaf Cakes
This lemon loaf is taken up a notch with the addition of honey and lavender. The citrus, sweet, and floral flavors in combination with the fluffy cake texture create a light and bright treat!
Keys to Achieving a Moist and Fluffy Cake
Cake flour is sifted with baking powder. Cake flour is used in this recipe because its extra-fine texture and low gluten content produces a light and fluffy crumb. Baking powder causes the cake to rise as it produces carbon dioxide bubbles. Lemon zest and dried lavender are added to the flour and baking powder for flavor.
Whole eggs are whisked together with sugar and salt until foamy. This helps introduce air into the batter to maintain the fluffy texture.
Sour cream (or Greek yogurt), melted butter, honey, and lemon juice are added to the egg mixture. These ingredients provide both moisture and flavor.
The dry ingredients are slowly added to the wet ingredients and mixed until just combined. Do not overmix as overmixing can create a dense final product.
Pan Choice & Baking
For sweet quickbreads like this cake I love to use mini loaf pans. Their small size (5.75 in x 3.25 in) is perfect for gifting - especially since most recipes make multiple mini loaves!
For this recipe, we fill two mini loaf pans about 3/4 full and bake at 350°F for 40-45 minutes until a toothpick inserted in the center comes out clean.
Easy Glaze & Optional Garnish
A simple, sweet glaze is made by mixing together powdered sugar, lemon juice, and honey. The glaze is poured over the cakes when they are still slightly warm and will set as they cool.
Topping the cakes with candied lemon slices and dried lavender adds a pop of color and flavor, but this step is completely optional. Your cakes will taste great with or without the garnish! Candying lemons at home is easy - see the notes in the recipe below for a quick rundown of how I do it.
Lemon, Honey, & Lavender Mini Loaf Cakes
Ingredients
- 1 and 3/4 cups cake flour
- 1 tsp baking powder
- 1 tbsp dried lavender
- Zest of 2 lemons
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup butter (1 stick), melted
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup honey
- 1 tbsp lemon juice
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp honey
- Candied lemon slices
- Dried lavender, to taste, for sprinkling
Instructions
- Preheat the oven to 350°F. Prepare two mini loaf pans (5.75 in x 3.25 in). My preferred method is to brush with softened butter and dust with flour, but lining the pans with parchment paper will also work.
- In a medium bowl, sift together the cake flour, baking powder, and salt. Mix in the lemon zest and dried lavender. Set aside.
- In a large bowl, whisk the eggs, sugar, and salt until foamy.
- Add the melted butter, sour cream, honey, and lemon juice to the egg mixture and whisk until fully combined.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Fill the prepared loaf pans to about 3/4 full.
- Bake for 40-45 minutes, until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pans for 5 minutes.
- In the meantime, make the glaze. Combine the powdered sugar, lemon juice, and honey in a small bowl and stir until fully combined.
- Remove the cakes from the pans and place on a wire rack. Pour the glaze over the cakes while they are still warm. Top with candied lemon slices and dried lavender, if using.
- Allow the glaze to set at room temperature, slice, and enjoy!
Notes
- Storage & Freezing Instructions: Store at room temperature for up to 5 days. You can also freeze un-glazed cakes in an airtight container or tightly wrapped in plastic wrap for up to 3 months.
- Cake Flour Substitute: If you don't have cake flour, you can substitute with all-purpose flour and cornstarch. The easiest way to do this is one cup at a time. Measure out 1 cup of all-purpose flour and scoop out 2 tablespoons. Add 2 tablespoons of cornstarch and sift together. Repeat so you 2 cups of cake flour substitute. You will only use 1 and 3/4 cups total for this recipe, so you will have some left over. Feel free to make a larger batch to use for other recipes in the future.
- Homemade Candied Lemon Slices: You can make candied lemon slices easily at home with only 3 ingredients - sugar, water, and lemon! Thinly slice the lemon until you have the desired number of slices. Mix equal parts sugar and water in a sauce pan (enough to cover the lemon slices) and bring to a boil. Reduce the heat to medium-low and add the lemon slices in a single layer. Simmer for 15 minutes, flipping the lemon slices occasionally. Remove the lemon and place on parchment paper or a wire rack to cool.
