Steps

• Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin or line it with mini paper liners.
• In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk until combined.
• In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
• Beat in the eggs, buttermilk, lemon zest, lemon juice, and vanilla extract to the butter mixture until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing just until no dry flour remains. Avoid overmixing for a light texture. Gently fold in the dried lavender.
• Pour or spoon the batter into the prepared mini muffin tin, filling each cup about ⅔ full.
• Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, remove from the oven and let the cakes cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
• In a small bowl, mix the powdered sugar with 2-3 tablespoons of lemon juice until smooth. Stir in the finely chopped lavender for flavor and a hint of color.
• Once the mini cakes have cooled completely, drizzle the lavender glaze over each cake.