Preheat your oven to 350°F (175°C). Grease a muffin pan or line with cupcake liners. Preparing the pan properly ensures that the cakes release easily once baked.

In a bowl, whisk together flour, baking powder, baking soda, and salt. This step ensures that the leavening agents are evenly distributed, helping the cakes rise evenly.

In a separate bowl, cream softened butter and granulated sugar until light and fluffy using a whisk or hand mixer. This aerates the butter, contributing to a soft and tender texture in the final cakes.

Beat in eggs one at a time, then add vanilla extract, lemon zest, and lemon juice. Mixing well at this stage ensures the flavors are fully incorporated, giving the cakes a bright and fragrant lemon flavor.

Add half of the dry ingredients to the wet mixture and stir gently. Pour in buttermilk and mix, then fold in the remaining dry ingredients until just combined. Avoid overmixing to keep the cakes light and fluffy.

Divide batter evenly into the prepared muffin pan. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 5 minutes in the pan, then transfer to a cooling rack. Baking at the right temperature ensures even cooking and a moist interior.

In a small bowl or saucepan, combine powdered sugar with milk, lavender, and optional lemon juice. Mix until smooth and pourable. Adjust milk to get the desired consistency. Infusing the milk with lavender before mixing can intensify the floral notes.

Once the cakes are completely cool, drizzle or brush the lavender glaze over each cake. Allow glaze to set for 10–15 minutes before serving. The glaze adds both flavor and visual appeal.

Arrange the mini lemon cakes on a platter or tiered cake stand. They are perfect for parties, brunches, or gifting. Enjoy them with tea, coffee, or as a delightful sweet snack.