1-First step: Get the pan and oven ready Preheat your oven to 350°F. Grease a mini Bundt pan with butter, then dust it lightly with flour. This helps the cakes release cleanly after baking, which is especially important for those pretty little ridges in the pan.

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. Whisking first helps spread the baking powder through the flour so the mini lemon cakes with lavender glaze rise evenly.

3-Third step: Cream the butter and citrus zest In a mixer, cream 2/3 cup butter with the zest of 1 lemon and the zest of 1 orange. This step smells amazing and pulls the oils from the zest into the butter, which gives the cakes a deeper citrus flavor.

4-Fourth step: Add the sugar and eggs Add 1 1/2 cups sugar and beat until the mixture looks fluffy. Then beat in 3 eggs, one at a time. Taking your time here helps the batter stay smooth and keeps the texture light.

5-Fifth step: Add the liquids and dry mix Mix 5 tablespoons orange juice, 2 tablespoons lemon juice, and 2 tablespoons water in a small bowl. Alternate adding the flour mixture with the citrus liquid to the butter mixture, mixing until smooth. If you are baking for someone who likes a stronger lemon taste, this is the point where that fresh juice really shines.

6-Sixth step: Fill and bake Fill each section of the pan about 3/4 full. Bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean. Mini cakes bake quickly, so start checking near the 18-minute mark.

7-Seventh step: Cool and release Let the cakes cool in the pan for 5 minutes, then invert them onto a rack. This short cooling time helps them set without sticking. If you are using a cupcake pan instead, let them cool a little longer before removing them.

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 looks pourable. Stir in 1 tablespoon fresh or dried culinary lavender. If you want a stronger floral note, let the lavender steep first and strain it, then add it to the glaze.

9-Ninth step: Glaze and set Drizzle the glaze over the cooled cakes. Sprinkle on the lavender, then let the cakes set for 1 to 2 hours before serving. This gives the glaze time to firm up just enough so the cakes look polished and taste balanced.