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Mini Lemon Cakes With Lavender Glaze Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zestywithzane.com/mini-lemon-cakes-with-lavender-glaze-recipe/