1 c flour (I use 1/2 whole-wheat & 1/2 regular)
1 1/2 tsp dried lavender buds
1 tsp baking powder
1/4 tsp salt
3 TBSP unsalted butter, at room temp
1/2 c granulated sugar
1 large egg, lightly beaten
2 TBSP lemon juice
1 TBSP lemon zest
1/2 c buttermilk
1/2 cup loosely packed powdered sugar
5 tsp lemon juice
1 tsp lemon zest
1 tsp lavender buds
Preheat over to 350 and prepare 12 muffin tins (add paper, spray, whatever it is that you do to prep them).
Whisk first 4 ingredients in a bowl. Set aside
Beat butter and sugar with an electric mixer or food processor for 3 min until light and fluffy.
Beat in egg, lemon juice & lemon zest.
Add 1/3 flour mixture, beat until just combined.
Add 1/2 the buttermilk, beat same as above.
Add 1/3 flour mixture, beat same as above.
Add rest of buttermilk, beat same as above.
Add remaining flour, beat till combined.
Scoop mixture into prepared muffin tins – I like to use an ice cream scoop. Fill about 2/3 full.
Bake 24 – 26 min – turning 1/2 way through to ensure even baking.
When toothpick comes out clean, remove from oven.
Cool 10 min and remove and cool on wire rack.
While they cool combine all ingredients for the icing with a whisk till smooth. If too think – add a touch more lemon juice, if too thin, add a touch more powdered sugar.
Drizzle cakes with icing.
Keep in airtight container at room temp.
4 WW PP