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Mini Lemon Cakes with Lavender Glaze

Delightful Mini Lemon Cakes with Lavender Glaze Bliss

These Mini Lemon Cakes with Lavender Glaze are a delightful treat, perfect for any occasion, featuring a refreshing blend of citrus and floral notes.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings: 12 mini cakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1 ½ cups all-purpose flour Use a one-to-one gluten-free flour blend for a gluten-free version.
  • ½ teaspoon kosher salt Enhances flavor and balances sweetness.
  • 1 teaspoon baking soda Necessary for achieving rise.
  • ½ cup unsalted butter Softened for lightness and moisture.
  • ½ cup granulated sugar Adds sweetness.
  • ½ cup light brown sugar Brings depth of flavor and extra moisture.
  • Zest of 2 lemons grated lemon zest Enhances citrus flavor.
  • 2 large eggs At room temperature.
  • ½ cup sour cream At room temperature.
  • ¼ cup whole milk At room temperature.
  • 1 teaspoon vanilla extract Enhances overall sweetness.
For the Lavender Glaze
  • ¼ cup whole milk Heated for infusion.
  • 2 tablespoons dried culinary lavender Ensure it's food-grade.
  • 1 cup powdered sugar Provides sweetness and thickness.
  • Pinch kosher salt Balances sweetness.
  • ½ teaspoon vanilla extract Enhances glaze flavor.

Equipment

  • Mini cake trays
  • stand mixer
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and grease two 6-cup mini cake trays.
  2. In a mixing bowl, whisk together the flour, salt, and baking soda.
  3. In a stand mixer, cream together the butter, granulated sugar, and light brown sugar until fluffy.
  4. Add eggs one at a time to the creamed mixture.
  5. In a separate bowl, whisk the sour cream, whole milk, and vanilla extract until smooth.
  6. Combine the wet and dry mixtures, alternating with the sour cream mixture.
  7. Fill the mini cake trays two-thirds full and tap to remove air bubbles.
  8. Bake for 18 to 20 minutes or until a toothpick comes out clean.
  9. Cool the cakes in the trays for 10 minutes and then transfer to a wire rack for an hour.
  10. Heat whole milk and steep with culinary lavender for 10 minutes.
  11. Strain the lavender from the milk and mix with powdered sugar, salt, and vanilla.
  12. Once cooled, drizzle the lavender glaze over the cakes and optionally garnish with lemon zest or edible flowers.

Nutrition

Serving: 1mini cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 120mgPotassium: 80mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.4mg

Notes

Ensure all ingredients are at room temperature for the best texture. Don't overmix to maintain lightness in the cakes.

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