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Lavender Lemon Mini Bundt Cakes are the perfect spring treat because they combine subtle floral undertones and bright pops of lemon. Now lemon anything makes my heart beat faster. But lemon with lavender, well that just upped the ante.

Some of my absolute favorite recipes on here have included lemon, like these strawberry lemon crumble muffins that are definitely a “make and devour during quarantine” recipe. But this one is a true winner and would make a lovely brunch item for a very special Mother’s Day, even if we’re all still locked up.

Sometimes the beauty of a recipe is that it unfolds its flavor as you eat it.

When you bite into these mini bundts, you initially taste a creamy lavender that quickly gives way to a happy note of lemon. It’s like springtime fireworks in your mouth. Ok maybe a bit excessive, but these sure are good.

Since we’re in the midst of a pandemic, I couldn’t get a regular mini bundt pan ordered in time before sweet Ruthie from Ruth Eileen Photography photographed them. So I settled for what I could find–a very mini bundt pan from the Easter aisle at Target (sold out now online but check your local store when you run in for toilet paper). They’re actually adorable and because they truly are bite-size, they make a lovely addition to a Mother’s Day brunch spread. Especially when paired with these beautiful block print napkins.

LAVENDER LEMON MINI BUNDT CAKES

 

INGREDIENTS

2 C Self-Rising Flour (or 2 C all-purpose flour + 3 tsp baking powder + 1 tsp salt)

Zest of one lemon finely grated

1 C Granulated Sugar

1/2 C Salted Butter softened

4 Eggs

1 C Oatmilk

5 oz Container of Plain Yogurt (We use KiteHill Greek Almond Milk Yogurt)

 

for the lavender glaze

1 C Powdered Sugar

1/3 C Oat Milk

1 Tbsp Dried Lavender *

1 Tbsp Salted Butter

*note: You can often find lavender in the flower section of the grocery store

 

for the swiss meringue lemon buttercream

See this site for the recipe and directions. Honestly it was a pain to make and unless you have your heart set on real, rich buttercream, opt for a lightly sweetened whipped cream with lemon zest added. It will look just as lovely piped and save you time.

INSTRUCTIONS

1 Start by preheating your oven to 350 degrees F. Then in a small bowl, combine dry ingredients–flour, baking powder and lemon zest.

2. Add butter to a large mixing bowl and beat with sugar until creamy, about 2 minutes. Add eggs and stir to combine. Now add the milk and yogurt. Finally, stir in flour mixture just until combine. Most importantly, be careful to not overmix as this yields a coarse crumb.

3. I used non stick olive oil spray to spritz the baking pan. This silicone bundt pan is flimsy so put it on a baking sheet.

4. Fill bundts 3/4 of the way full and bake until just set and before they brown, about 8-10 minutes. If you’re using a regular “mini” bundt pan where they are more the size of a muffin vs a bite size bundt then you’ll need to adjust your baking time. Watch carefully and poke with a toothpick to test doneness in your oven.

5. Meanwhile, make the glaze. This sweet lavender glaze is amazing. In a small saucepan on the stove, combine oatmilk, butter, and lavender. Let simmer until almost boiling then remove from flame and let sit to steep for 5 minutes. At this point you can remove the lavender if you wish or leave them, lavender is edible and looks pretty in the glaze. Pour steeped lavender-infused oat milk into a bowl. Now add the powder sugar, whisk to combine.

6. Let your mini bundts cool on a wire rack. When they are cooled down, dip them fully in the lavender glaze and let the excess drip back into the bowl.

7. Using a large flower tip and a frosting bag, pipe your frosting of choice. I used swiss meringue buttercream which was frankly a pain to make. Next time I’m using my go-to lightly sweetened whipped cream. It only takes a tiny dollop in the center of the mini bundt. Finish with a garnish of edible flowers and lavender.

These lavender lemon mini bundt cakes are a perfect Mother’s Day treat. I hope you enjoyed them as much as Ruthie and I did. If you’re in need of a photographer to capture your special moments make sure you reach out to Ruthie. Small businesses need our love right now, more than ever before. To make your brunch dreams complete, Janine from Happy Happy Nester, Leslie from My 100 Year Old Home and Ashley from Modern Glam have put together a wonderful Mother’s Day blog hop. Head over to my friends below to see all the ways you can love on mom with a delicious recipe.