Lemon Tea Cakes

Lemon Tea Cakes


Makes: 1 dozen cakes

  • 3 tablespoons granulated sugar

  • 3 tablespoons water

  • 12 thin lemon slices

  • Baking spray

  • 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.

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