1-First Step: Get your pan and oven ready Start by preheating your oven to 350°F. Then grease the mini Bundt pan with butter and coat it with flour, tapping out the excess. This step matters because the cakes are tender, and you want them to release cleanly after baking.

2-Second Step: Mix the dry ingredients In a medium bowl, whisk together 2 1/2 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Mixing these first helps the baking powder spread evenly through the batter, which gives the mini lemon cakes with lavender glaze a steady rise.

3-Third Step: Cream the butter, zest, and sugar In a stand mixer or with a hand mixer, beat 2/3 cup butter with the zest of 1 lemon and zest of 1 orange until combined. The zest should smell bright and fragrant right away. Next, add 1 1/2 cups sugar and beat until the mixture looks fluffy and pale. This is where the lemon cake starts to feel light and airy.

4-Fourth Step: Add the eggs one at a time Crack in the 3 eggs, one at a time, beating well after each addition. Slow mixing here helps the batter stay smooth. If you are baking with kids or beginners, this is a nice step to let them watch because the batter changes texture right before your eyes.

5-Fifth Step: Build the batter with alternating additions In a small bowl or measuring cup, combine 5 tablespoons freshly squeezed orange juice, 2 tablespoons freshly squeezed lemon juice, and 2 tablespoons water. Add the flour mixture to the butter mixture in batches, alternating with the citrus liquid, and mix until the batter is smooth. Do not overmix, or the cakes can turn dense instead of soft.

6-Sixth Step: Fill the pan and bake Spoon the batter into the prepared pan, filling each cavity about 3/4 full. Bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell like a sunny citrus bakery, and that is always a good sign.

7-Seventh Step: Cool before glazing Let the cakes cool in the pan for 5 minutes, then turn them out onto a wire rack. Cooling them properly helps them hold their shape and keeps the glaze from sliding off too quickly.

8-Eighth Step: Make the lavender glaze Whisk together 1 cup powdered sugar, 1/4 cup lemon juice, and 2 tablespoons milk until the glaze is pourable. If it seems too thick, add a tiny bit more lemon juice or milk. Stir in or sprinkle on 1 tablespoon fresh or dried culinary lavender. For a stronger floral note, you can add a little lavender directly into the glaze, or even into the batter if you like a more pronounced flavor.

9-Ninth Step: Drizzle and set Once the cakes are fully cool, drizzle the icing over the tops and finish with lavender. Let the glaze set for 1 to 2 hours before serving. This gives the cakes their pretty bakery-style finish and helps the icing firm up nicely.