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Mini Lemon Cakes with Lavender Glaze

Irresistible Mini Lemon Cakes with Lavender Glaze Delight

These Mini Lemon Cakes with Lavender Glaze are a delightful combination of citrus brightness and floral elegance, perfect for any special 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: Dessert
Cuisine: French
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 2 cups All-Purpose Flour substitute with a gluten-free blend for a gluten-free version
  • 1 tsp Kosher Salt regular salt can be used instead
  • 1 tsp Baking Soda ensure it's fresh for the best results
  • 1/2 cup Unsalted Butter can be replaced with margarine for dairy-free options
  • 1 cup Granulated Sugar coconut sugar makes a less refined alternative
  • 1/2 cup Light Brown Sugar substitute with equal parts granulated sugar
  • 1 tbsp Grated Lemon Zest fresh lemon peels yield the best zing
  • 2 Large Eggs an egg substitute works for a vegan option
  • 1/2 cup Sour Cream Greek yogurt is a suitable substitute
  • 1/2 cup Whole Milk use almond milk for a dairy-free choice
  • 1 tsp Vanilla Extract can be omitted or replaced with vanilla bean
For the Lavender Glaze
  • 2 tbsp Dried Culinary Lavender ensure food-grade lavender
  • 1 cup Powdered Sugar powdered erythritol is a low-sugar substitute
  • 2 tbsp Milk needed to steep the lavender
For Garnishing
  • as desired Edible Flowers consider using violas or pansies for a colorful touch

Equipment

  • Mini cake trays
  • mixing bowl
  • Stand mixer
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C).
  2. Generously coat the mini cake trays with baking spray.
  3. In a mixing bowl, whisk together the all-purpose flour, kosher salt, and baking soda.
  4. In a stand mixer, cream together the unsalted butter, granulated sugar, light brown sugar, and grated lemon zest until light and fluffy.
  5. Add the large eggs one at a time to the creamed mixture, mixing well between additions.
  6. In a separate bowl, whisk together the sour cream, whole milk, and vanilla extract until smooth.
  7. Gradually add the dry ingredients and the sour cream mixture to the creamed butter mixture, alternating between the two, and mix until just combined.
  8. Evenly divide the batter among the prepared mini cake trays, filling each about two-thirds full.
  9. Place the trays in the preheated oven and bake for 18-20 minutes.
  10. Allow the cakes to cool in the trays for about 10 minutes, then carefully invert the trays to let the cakes fall onto a wire rack.
  11. To make the glaze, microwave a small amount of milk until simmering, steep dried culinary lavender in the hot milk for 10 minutes, then strain out the lavender and mix the milk with powdered sugar until smooth.
  12. Drizzle the lavender glaze over the cooled Mini Lemon Cakes and garnish with additional lemon zest and edible flowers.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all dairy and eggs are at room temperature for better mixing. Don't overmix the batter to prevent toughness.

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