Go Back
Print Recipe

Citrus Cake with a Lemon-Lavender Glaze

A refreshing moist cake with a sweet glaze and a hint floral notes from fresh lavender. Fancy but even the kids will love them!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: brunch, Dessert, Snack
Cuisine: American
Keyword: baking, Bundt, Bundt cake, desserts, fresh lemons, fresh oranges, lavender, lemon dessert, lemon glaze, lemon zest, mini Bundt cakes, mini cake, orange dessert, summer desserts, summer foods, summer vibes, vintage cooking
Servings: 24 servings

Equipment

  • Mini Bundt Pan

Ingredients

  • 2 1/2 cups flour plus extra for the baking pan
  • 1/4 tsp salt
  • 2/3 cups butter plus extra for the baking pan
  • 5 tbsp. orange juice Freshly squeezed will yield the best flavor
  • 2 tbsp. lemon juice Freshly squeezed will yield the best flavor
  • 2 tbsp. water
  • 1 lemon, zested
  • 1 orange, zested
  • 2 tsp baking powder
  • 3 eggs
  • 1 1/2 cups sugar

Icing

  • 1 cup powdered sugar
  • 1/4 cup lemon juice add more if needed
  • 2 tbsp. milk
  • 1 tbsp. fresh or dried culinary lavender

Instructions

  • Heat the oven to 350°
  • Brush the pan with a few tablespoons of butter and then coat with flour. Dump out excess flour.
  • In a large bowl combine the flour, baking powder, and salt. Set aside
  • In a kitchen aid mixer bowl or mixing bowl with hand mixer, combine the butter, orange and lemon zest. Mix. Then add the sugar and mix until light and fluffy, scraping down the bowl when needed.
  • Add the eggs one at a time, beating thoroughly after each addition.
  • Now add the flour alternately with combined lemon juice, orange juice, and water a small amount at a time. Beat after each addition until smooth
  • Pour a even amount into the pan. Fill about 3/4 full
  • BAKE for 18-25 minutes or until a toothpick comes out clean.
  • Let the minis rest for 5 minutes then flip over onto a cooling rack. Place parchment paper under the cooling rack to catch the excess glaze.
  • In a small bowl combine the powdered sugar, lemon juice, and milk. Whisk well. The glaze should be runny but not too much. Adjust as needed.
  • Using a spoon drizzle the glaze over all the minis until coated. Sprinkle with the lavender.
  • Let the glaze set up for about 1-2 hours. They can be stored in air tight container in the refrigerator for 3-4 days.
  • ENJOY!