Lemon Sponge Cakes with Lavender Glaze

Elegant Bite-Sized Lemon Sponge Cakes with Lavender Glaze
🔪 Instructions:

1. Preheat & prepare
   Preheat your oven to 180°C (350°F).
   Lightly grease a mini muffin pan or line with paper liners.
2. Mix dry ingredients
   In a bowl, whisk together:
   Flour
   Baking powder
   Salt
   Set aside.
3. Whip eggs & sugar
   In a separate large bowl, beat eggs and granulated sugar using a mixer for 4–5 minutes until pale, thick, and fluffy.
   (This step gives the sponge its light texture.)
4. Add wet ingredients
   Gently mix in:
   Melted butter
   Lemon juice
   Lemon zest
   Vanilla extract
   Milk
5. Combine
   Gradually fold the dry ingredients into the wet mixture.
   Mix just until smooth—avoid overmixing to keep cakes airy.
6. Bake
   Fill mini muffin cups about 2/3 full.
   Bake for 10–12 minutes, or until lightly golden and a toothpick comes out clean.
   Let cool completely before glazing.
   🌸 Lavender Glaze
7. Prepare glaze
   In a small bowl, whisk together:
   Powdered sugar
   Milk (add gradually for desired consistency)
   Crushed culinary lavender
   Lemon juice
   Let sit for 5 minutes so the lavender infuses.
8. Glaze the cakes
   Drizzle or dip the cooled sponge cakes in the glaze.
   Let them set for a few minutes until slightly firm.
   🍽️ Serving Ideas:
   Serve with tea for a refined afternoon treat ☕
   Garnish with extra lemon zest or a tiny sprinkle of lavender for elegance
   ✨ Pro Tips:
   Use culinary-grade lavender only (regular lavender can taste soapy).
   For extra flavor, lightly warm the milk with lavender, then cool before using in glaze.
   These cakes stay soft for 2–3 days in an airtight container.