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Mini Lemon Cakes with Lavender Glaze

Delightful Mini Lemon Cakes with Lavender Glaze for Any Occasion

Indulge in Mini Lemon Cakes with Lavender Glaze that combine zesty lemon and gentle floral notes for a delightful dessert experience.
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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: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 2 cups all-purpose flour substitute with gluten-free mixture for a gluten-free option
  • 0.5 teaspoon kosher salt ensure it’s measured accurately
  • 1 teaspoon baking soda check for freshness
  • 0.5 cups unsalted butter must be softened
  • 0.5 cups granulated sugar brown sugar can be mixed in
  • 0.5 cups light brown sugar can be replaced with extra granulated sugar
  • 1 tablespoon grated lemon zest fresh zest is recommended
  • 2 large eggs (room temperature) critical for batter emulsification
  • 0.5 cups sour cream (room temperature) Greek yogurt is also a good substitute
  • 0.5 cups whole milk (room temperature) can use almond or oat milk as alternatives
  • 1 teaspoon vanilla extract choose pure vanilla extract for the best taste
For the Lavender Glaze
  • 1 tablespoon culinary-grade lavender make sure it’s food-safe
  • 1 cup powdered sugar adjust for consistency as needed
For Garnish
  • edible flowers optional garnish for visual appeal

Equipment

  • Stand mixer
  • Mixing bowls
  • Mini cake trays
  • whisk
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare two 6-cup mini cake trays with baking spray.
  2. In a bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of kosher salt, and 1 teaspoon of baking soda.
  3. Beat 1/2 cup of softened unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of light brown sugar together for about 3 minutes.
  4. Add 2 large eggs one at a time until well combined, then mix for another minute until creamy.
  5. In a separate bowl, whisk together 1/2 cup of sour cream, 1/2 cup of whole milk, and 1 teaspoon of vanilla extract.
  6. Gradually add the wet mixture to the dry ingredients, mixing gently until just combined.
  7. Divide the batter into the prepared trays and bake for 18-20 minutes until golden and a toothpick comes out clean.
  8. Let the cakes cool in the trays for 10 minutes before transferring to a wire rack to cool completely.
  9. Heat 1/4 cup of milk, add 1 tablespoon of culinary-grade lavender, steep for 10 minutes and strain the milk.
  10. Whisk together 1 cup of powdered sugar with a pinch of salt and a splash of vanilla extract, then incorporate the strained lavender milk.
  11. Drizzle the lavender glaze over the cooled cakes and garnish with lemon zest and edible flowers if desired.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 30mgSodium: 160mgPotassium: 100mgSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all dairy ingredients are at room temperature. Mix until just combined to keep cakes fluffy, and check the freshness of baking soda for best results.

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