Mini Lemon Cakes With Lavender Glaze Recipe

Introduction

These Mini Lemon Cakes with Lavender Glaze are a delightful treat, combining bright citrus flavors with a fragrant floral touch. Perfectly sized for gatherings or a sweet snack, they offer a light, tender crumb topped with a delicate glaze that’s as beautiful as it is delicious.

Ingredients

• 1 1/3 cups all-purpose flour
• 1/2 tsp. kosher salt
• 1/8 tsp. baking soda
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 Tbsp. grated lemon zest (from 2 lemons)
• 2 large eggs, at room temperature
• 1/4 cup sour cream, at room temperature
• 1/4 cup whole milk, at room temperature
• 1 tsp. vanilla extract
• 1/4 cup whole milk (for glaze)
• 1/2 tsp. culinary lavender
• 1 1/2 cups powdered sugar
• 1/4 tsp. kosher salt (for glaze)
• 1/8 tsp. vanilla extract (for glaze)
• Edible flowers and lemon zest (for garnish, as needed)

Instructions

1. Step 1: Preheat your oven to 325°F. Lightly spray two 6-cup mini cake trays with baking spray. In a bowl, whisk together the flour, salt, and baking soda.
2. Step 2: Using a stand mixer, beat the softened butter, granulated sugar, brown sugar, and lemon zest on medium speed until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
3. Step 3: In a small bowl, whisk together the sour cream, milk, and vanilla extract. With the mixer on low speed, gradually add the flour mixture and sour cream mixture alternately to the batter, beginning and ending with the flour mixture. Mix just until combined.
4. Step 4: Evenly divide the batter among the prepared trays. Tap the trays on the counter to release any air bubbles. Bake for 18 to 20 minutes, or until a wooden toothpick inserted into the cakes comes out clean.
5. Step 5: Let the cakes cool in the trays for 10 minutes. Then invert them onto a wire rack and allow them to cool completely, about 1 hour.
6. Step 6: To make the glaze, heat 1/4 cup of whole milk in the microwave for 1 minute until hot. Add the culinary lavender and let steep for 10 minutes. Strain the milk through a fine mesh strainer, discarding the lavender buds.
7. Step 7: In a medium bowl, combine the powdered sugar, salt, and vanilla extract. Gradually stir in the steeped milk, one teaspoon at a time, until you achieve a smooth and pourable glaze.
8. Step 8: Drizzle the cooled mini lemon cakes with the lavender glaze. Garnish with extra lemon zest and edible flowers if desired. Serve and enjoy!

Tips & Variations

• For a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter.
• If you can’t find culinary lavender, substitute with a few drops of lavender extract, but use sparingly to avoid overpowering the glaze.
• Make sure all your dairy ingredients are at room temperature for a smooth, well-emulsified batter.
• These mini cakes work great as party favors or plated desserts when decorated with edible flowers.

Storage

Store the mini lemon cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, bringing them back to room temperature before serving. The glaze may soften when refrigerated; let the cakes sit out a bit before enjoying. Avoid freezing as the texture might be compromised.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes in a regular muffin pan instead of mini cake trays?

Yes, you can use a standard muffin pan. Adjust the baking time to about 15-18 minutes and check for doneness with a toothpick.

What can I use instead of sour cream if I don’t have any?

You can substitute sour cream with plain Greek yogurt or buttermilk in equal amounts to maintain moisture and tenderness in the cakes.

Mini Lemon Cakes With Lavender Glaze Recipe

Print Recipe

★★★★★

4.4 from 108 reviews

Delight in these Mini Lemon Cakes With Lavender Glaze featuring moist, tender lemon-infused cake paired with a fragrant lavender glaze. Perfect for elegant gatherings or a refreshing treat, these bite-sized cakes are topped with edible flowers and zesty lemon for a beautiful finish.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 mini lemon cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 1/3 cups all-purpose flour
• 1/2 tsp kosher salt
• 1/8 tsp baking soda
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 Tbsp grated lemon zest (from 2 lemons)
• 2 large eggs, at room temperature
• 1/4 cup sour cream, at room temperature
• 1/4 cup whole milk, at room temperature
• 1 tsp vanilla extract

Glaze Ingredients

• 1/4 cup whole milk
• 1/2 tsp culinary lavender
• 1 1/2 cups powdered sugar
• 1/4 tsp kosher salt
• 1/8 tsp vanilla extract

Garnish

• Edible flowers (as needed)
• Lemon zest (as needed)

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Coat two 6-cup mini cake trays thoroughly with baking spray to ensure easy removal of the mini cakes.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda until well combined. Set aside.
3. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the softened unsalted butter, granulated sugar, light brown sugar, and grated lemon zest on medium speed until the mixture is light, fluffy, and pale, approximately 3 minutes.
4. Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure full incorporation and a smooth batter.
5. Combine Wet Ingredients: In a small bowl, whisk together sour cream, whole milk, and vanilla extract until smooth. With the mixer on low speed, gradually add the dry flour mixture alternated with the sour cream mixture, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
6. Fill and Bake: Evenly divide the batter among the prepared mini cake trays. Gently tap the trays on the counter to release any trapped air bubbles. Bake the mini cakes in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
7. Cool Cakes: Remove the trays from the oven and allow the mini cakes to cool in the trays for 10 minutes. Then, invert them onto a wire rack to cool completely, about 1 hour.
8. Prepare Lavender Milk: Once cooled, heat 1/4 cup whole milk in the microwave for 1 minute until hot. Add the culinary lavender and let it steep for 10 minutes to infuse the milk with floral notes. Strain the milk through a fine mesh strainer, discarding the lavender buds.
9. Make Glaze: In a medium bowl, combine powdered sugar, kosher salt, and vanilla extract. Gradually whisk in the lavender-infused milk a teaspoon at a time until you achieve a smooth, pourable glaze consistency.
10. Glaze and Garnish: Drizzle the cooled mini lemon cakes generously with the lavender glaze. Garnish with additional lemon zest and edible flowers for a beautiful and fragrant finishing touch.

Notes

• Make sure butter and eggs are at room temperature to ensure proper mixing and a tender crumb.
• Do not overmix the batter once the flour and wet ingredients are combined to avoid tough cakes.
• Allow the cakes to cool completely before glazing to prevent the glaze from melting off.
• Edible flowers add a beautiful and delicate decoration but ensure they are pesticide-free and safe to consume.
• Culinary lavender can be found in specialty stores or online; avoid using lavender meant for sachets or potpourri.

Keywords: Mini lemon cakes, lavender glaze, lemon zest, edible flowers, spring dessert, small cakes, floral glaze