Mini Lemon Cakes With Lavender Glaze Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined.
- 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.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth, cohesive batter.
- Combine Wet Ingredients: In a small bowl, whisk together sour cream, whole milk, and vanilla extract.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
