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Mini Lemon Cakes with Lavender Glaze

Delightful mini lemon cakes infused with lavender, topped with a glossy glaze, perfect for any occasion.

Ingredients

Scale
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp. kosher salt
  • 1/8 tsp. baking soda
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 Tbsp. grated lemon zest (from 2 lemons)
  • 2 large eggs, at room temperature
  • 1/4 cup sour cream, at room temperature
  • 1/4 cup whole milk, at room temperature
  • 1 tsp. vanilla extract
  • 1/4 cup whole milk (for glaze)
  • 1/2 tsp. culinary lavender
  • 1 1/2 cups powdered sugar
  • 1/4 tsp. kosher salt
  • 1/8 tsp. vanilla extract (for glaze)
  • Edible flowers and lemon zest (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your mini muffin pan well.
  2. Whisk together your flour, salt, and baking soda in a mixing bowl.
  3. Cream the softened butter and sugars until light and fluffy using an electric mixer.
  4. Add in the lemon zest and eggs one at a time, mixing until fully incorporated.
  5. Mix in the sour cream and whole milk, along with the vanilla extract, until just combined.
  6. Fold in the dry ingredients until no streaks remain.
  7. Spoon the batter into the mini muffin pan, filling each cup about 2/3 full.
  8. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
  9. Cool the cakes in the pan for about 5 minutes, then transfer to a cooling rack.
  10. Prepare the glaze by mixing powdered sugar, 1/4 cup milk, culinary lavender, and vanilla extract until smooth.
  11. Dip the tops of the cooled cakes into the glaze or drizzle it on top.
  12. Garnish with edible flowers and a sprinkle of lemon zest.

Notes

Ensure butter and eggs are at room temperature for a smoother batter. You can prepare the batter a day in advance, just refrigerate it and bring it to room temperature before baking.

Nutrition

Keywords: mini cakes, lemon cake, lavender, dessert, baking