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Mini Lemon Cakes with Lavender Glaze

Delightful Mini Lemon Cakes with Lavender Glaze to Impress

Try these Mini Lemon Cakes with Lavender Glaze for a springtime treat that combines citrus flavor and floral elegance.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 mini cakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.75 cups All-Purpose Flour For gluten-free, substitute with a high-quality blend.
  • 0.5 teaspoon Kosher Salt Enhances flavor.
  • 1 teaspoon Baking Soda Helps the cake rise.
  • 0.5 cups Unsalted Butter Softened to room temperature.
  • 0.75 cups Granulated Sugar Adds sweetness.
  • 0.25 cups Light Brown Sugar Contributes additional moisture.
  • Zest from 2 Grated Lemon For maximum citrus impact.
  • 3 Large Eggs At room temperature.
  • 0.5 cups Sour Cream At room temperature.
  • 0.5 cups Whole Milk At room temperature.
  • 1 teaspoon Vanilla Extract Opt for pure extract.
For the Lavender Glaze
  • 2 tablespoons Lavender (Culinary) Ensure it's food-grade.
  • 1 cups Powdered Sugar Strain out lavender buds.
  • 0.25 cups Milk Hot milk for steeping.
Optional Garnish
  • To taste Edible Flowers For visual appeal.

Equipment

  • Stand mixer
  • Mixing bowls
  • Mini Cake Trays
  • whisk
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare mini cake trays with baking spray.
  2. Whisk together all-purpose flour, kosher salt, and baking soda in a bowl.
  3. Cream together unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Whisk together sour cream, whole milk, and vanilla extract in a separate bowl.
  6. Gradually add dry ingredients to the butter mixture, alternating with wet mixture until just combined.
  7. Divide batter between trays and bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Make the lavender glaze by steeping lavender in hot milk, straining, and mixing with powdered sugar.
  10. Drizzle glaze over cooled cakes and garnish with lemon zest and edible flowers.

Nutrition

Serving: 1mini cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 40mgSodium: 120mgPotassium: 80mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

These Mini Lemon Cakes are perfect for spring gatherings and can be stored at room temperature for up to 3 days.

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