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Mini Lemon Cakes with Lavender Glaze

Delightful Mini Lemon Cakes with Lavender Glaze to Impress

These Mini Lemon Cakes with Lavender Glaze are charming, easy to make, and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: French
Calories: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups all-purpose flour Use gluten-free flour for a gluten-free option.
  • 0.5 teaspoon kosher salt Enhances flavor and balances sweetness.
  • 1 teaspoon baking soda Helps the cakes rise to fluffy perfection.
  • 0.5 cups unsalted butter Softened to room temperature.
  • 0.5 cups granulated sugar Adds essential sweetness.
  • 0.5 cups light brown sugar Introduces a deeper sweetness.
  • 2 tablespoons grated lemon zest Roughly zest from 2 lemons.
  • 3 large eggs At room temperature.
  • 0.5 cups sour cream Opt for full-fat for added richness.
  • 0.5 cups whole milk
  • 2 teaspoons vanilla extract
For the Lavender Glaze
  • 1 tablespoon culinary lavender Must be food-grade.
  • 1 cups powdered sugar
  • 0.25 cups milk Heat before steeping lavender.
For Garnish (optional)
  • edible flowers Consider using violas or pansies.

Equipment

  • Mini cake trays
  • mixing bowls
  • whisk
  • Electric mixer
  • Measuring Cups and Spoons
  • Spoon or spatula
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare your mini cake trays with baking spray.
  2. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon of kosher salt, and 1 teaspoon of baking soda.
  3. In a large mixing bowl, beat together ½ cup of softened unsalted butter, ½ cup of granulated sugar, ½ cup of light brown sugar, and 2 tablespoons of grated lemon zest for about 3 minutes.
  4. Add 3 large eggs one at a time to the creamed butter mixture, mixing well after each addition.
  5. In a separate bowl, whisk together ½ cup of sour cream, ½ cup of whole milk, and 2 teaspoons of vanilla extract. Gradually add this to the butter and egg blend, alternating with the dry ingredients.
  6. Divide the batter among the prepared trays, filling each about two-thirds full, and bake for 18-20 minutes.
  7. Allow the mini cakes to cool in the trays for about 10 minutes before transferring them to a wire rack.
  8. For the glaze, heat ¼ cup of whole milk and steep 1 tablespoon of culinary lavender for 10 minutes.
  9. Strain the lavender from the milk, combine 1 cup of powdered sugar and a pinch of salt, and stir the strained milk until smooth.
  10. Drizzle the lavender glaze over the cooled mini lemon cakes and garnish with edible flowers if desired.

Nutrition

Serving: 1cakeCalories: 175kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 80mgPotassium: 70mgSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all dairy ingredients are at room temperature and avoid overmixing for a tender structure. Use culinary lavender sourced from reputable suppliers.

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