Mini Lemon Cakes With Lavender Glaze Recipe

Introduction

These mini lemon cakes with lavender glaze offer a delicate balance of bright citrus and floral notes, perfect for a special occasion or an elegant treat. Soft and moist, they are topped with a fragrant lavender glaze that adds a unique twist to a classic dessert.

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 the glaze)
• 1/2 tsp culinary lavender
• 1 1/2 cups powdered sugar
• 1/4 tsp kosher salt
• 1/8 tsp vanilla extract
• Edible flowers and lemon zest (for garnish, as needed)

Instructions

1. Step 1: Preheat the oven to 325°F. Thoroughly coat two 6-cup mini cake trays with baking spray. In a bowl, whisk together the flour, kosher salt, and baking soda. Set aside.
2. Step 2: In a stand mixer, beat the softened butter, granulated sugar, brown sugar, and lemon zest on medium speed until 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, whole milk, and vanilla extract. With the mixer on low speed, gradually add the flour mixture and the sour cream mixture in alternating batches, beginning and ending with the flour mixture. Mix just until combined.
4. Step 4: Divide the batter evenly among the prepared mini cake trays. Tap the trays gently on the counter to release any air bubbles. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
5. Step 5: Let the cakes cool in the trays for 10 minutes, then invert them onto a wire rack 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 it steep for 10 minutes. Strain the milk through a fine mesh strainer, discarding the lavender.
7. Step 7: In a medium bowl, combine the powdered sugar, kosher salt, and vanilla extract. Gradually stir in the steeped milk, one teaspoon at a time, until the glaze is smooth and pourable.
8. Step 8: Drizzle the cooled mini lemon cakes with the lavender glaze. Garnish with additional 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 don’t have culinary lavender, substitute with 1/2 teaspoon of dried rose petals for a different floral note.
• Use a parchment paper lining under the cakes in the trays to make unmolding easier if you don’t have mini cake trays.
• Make sure all wet ingredients are at room temperature to help the batter mix evenly and rise well.

Storage

Store the mini lemon cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days, but bring to room temperature before serving for best texture. If glazed, store the cakes separately from the glaze and add just before serving to keep the glaze fresh. Reheat gently in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes dairy-free?

Yes, you can substitute the butter with a plant-based margarine and use dairy-free sour cream and milk alternatives like almond or oat milk. Keep in mind this may slightly alter the texture.

What is culinary lavender and can I use regular lavender?

Culinary lavender is a food-grade lavender specifically meant for cooking. It has a milder, sweeter flavor compared to ornamental lavender. Avoid using regular or garden lavender as it may be treated with pesticides or have a bitter taste.

Mini Lemon Cakes With Lavender Glaze Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

These Mini Lemon Cakes with Lavender Glaze are delightful bite-sized treats perfect for a special occasion or a refreshing dessert. The cakes are moist and tender with a bright lemon flavor, complemented by a floral, subtly sweet lavender glaze. Finished with edible flowers and lemon zest, they offer a beautiful presentation and a sophisticated taste experience.

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

Ingredients

Scale 1x2x3x

Lemon Cakes

• 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

Lavender Glaze

• 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)
• Additional lemon zest (as needed)

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Thoroughly coat two 6-cup mini cake trays with baking spray to prevent sticking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined.
3. Cream Butter and Sugars: Using a stand mixer on medium speed, beat the softened unsalted butter, granulated sugar, light brown sugar, and grated lemon zest until the mixture is light and fluffy, about 3 minutes.
4. Add Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth, cohesive batter.
5. Combine Wet Ingredients: In a small bowl, whisk together sour cream, whole milk, and vanilla extract.
6. Incorporate Flour and Wet Mixtures: With the mixer on low speed, gradually add the flour mixture and the sour cream mixture to the butter mixture in alternating batches, beginning and ending with the flour mixture. Mix only until just combined to avoid overmixing.
7. Fill Cake Trays: Divide the batter evenly into the prepared mini cake trays. Tap the trays lightly on the counter to release any air bubbles.
8. Bake the Cakes: Bake in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted into the cakes comes out clean.
9. Cool the Cakes: Allow the cakes to cool in the trays for 10 minutes, then invert them onto a wire rack to cool completely, about 1 hour.
10. Prepare Lavender Milk: Heat 1/4 cup 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 to remove lavender blossoms.
11. Make the Glaze: In a medium bowl, combine powdered sugar, kosher salt, and vanilla extract. Gradually add the steeped lavender milk, stirring 1 teaspoon at a time until the glaze is smooth and pourable.
12. Glaze and Garnish: Drizzle the cooled mini lemon cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers if desired for a beautiful presentation.

Notes

• Make sure all your wet ingredients are at room temperature for best results.
• If you don’t have mini cake trays, you can use muffin tins or a mini bundt pan as substitutes.
• For stronger lavender flavor, increase steeping time to 15 minutes but avoid bitterness.
• Ensure not to overmix the batter to keep the cakes light and tender.
• The glaze consistency can be adjusted by adding more or less steeped milk as needed.
• The cakes can be stored in an airtight container at room temperature for up to 3 days.

Keywords: Lemon mini cakes, lavender glaze, lemon desserts, floral glaze, mini cakes recipe, party dessert, spring dessert