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Mini Lemon Cakes with Lavender Glaze

Delight in Mini Lemon Cakes with Lavender Glaze Today

Experience the zesty flavor of Mini Lemon Cakes with Lavender Glaze, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1.5 cups all-purpose flour Choose a quality brand for the best texture.
  • 0.5 teaspoons kosher salt Enhances sweetness and balances flavors.
  • 1 teaspoon baking soda Helps the cakes rise perfectly.
  • 0.5 cups unsalted butter (softened) Make sure it’s at room temperature.
  • 0.5 cups granulated sugar Offers balanced sweetness.
  • 0.25 cups light brown sugar Adds depth and moisture.
  • 2 tablespoons grated lemon zest Use zest from about 2 fresh lemons.
  • 2 large eggs (at room temperature) Acts as a binding agent.
  • 0.5 cups sour cream (at room temperature) Keeps cakes moist.
  • 0.5 cups whole milk (at room temperature) Needed for the right batter consistency.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 1 tablespoon culinary lavender Ensure it’s food-grade.
For the Glaze
  • 1 cups powdered sugar Essential for a sweet glaze.
  • 0.25 cups whole milk (for glaze) Warm it to 110°F before using.
Optional Topping
  • edible flowers Consider garnishing with violas or pansies.

Equipment

  • Stand mixer
  • medium bowl
  • Mini cake trays
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C) and grease mini cake trays.
  2. In a medium bowl, whisk flour, salt, and baking soda together.
  3. In a stand mixer, beat butter, granulated sugar, brown sugar, and lemon zest for 3 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Whisk together sour cream, whole milk, and vanilla, then mix with creamed butter and flour alternately.
  6. Divide batter into trays, filling two-thirds full, and bake for 18-20 minutes.
  7. Cool in trays for about 10 minutes, then transfer to a wire rack.
  8. Prepare glaze by microwaving milk and steeping lavender for 10 minutes, then strain.
  9. Mix powdered sugar with the strained lavender milk until smooth.
  10. Drizzle glaze over cooled cakes and garnish with lemon zest or edible flowers.

Nutrition

Serving: 1cakeCalories: 220kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 160mgPotassium: 120mgFiber: 0.5gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature for a smooth batter. Avoid overmixing to keep cakes light and airy.

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