Lemon Tea Cakes
Makes: 1 dozen cakes
3 tablespoons granulated sugar
3 tablespoons water
12 thin lemon slices
1 box (18.25 ounces) French vanilla cake mix
1 1/2 teaspoons dried lavender
1 teaspoon grated lemon zest
2 cups powdered sugar, sifted
4 to 5 tablespoons lemon juice
Lavender sprigs, for garnish
In a large skillet, combine granulated sugar and water. Bring to a boil over medium-high heat. Reduce to medium and add lemon slices in a single layer. Cook until liquid almost evaporates, about 7 minutes. Remove from heat.
Preheat oven to 350°F. Coat 12 cups of a jumbo muffin tin with baking spray.
Prepare cake mix according to package directions, adding lavender and lemon zest to batter. Place 1 glazed lemon slice in bottom of each muffin cup. Divide batter evenly among muffin cups, filling two-thirds full.
Bake until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Cool in pan for 2 minutes, then invert onto a wire rack over parchment paper. Using a wooden pick, pierce tops of cakes several times.
Place powdered sugar in a small bowl. Add enough lemon juice, 1 tablespoon at a time, to achieve a thin consistency. Drizzle some glaze over cakes (reserve remainder). Let cool completely, about 1 hour.
Place cakes on serving plates and drizzle with remaining lemon glaze. Garnish with lavender sprigs, if desired.