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Mini Lemon Cakes with Lavender Glaze

Delicious Mini Lemon Cakes with Lavender Glaze to Savor

Mini Lemon Cakes with Lavender Glaze are delightful, moist treats perfect for brunch or cozy afternoons.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Can substitute with gluten-free flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon Baking soda
  • 1/2 cup Unsalted butter Softened at room temperature
  • 1 cup Granulated sugar Can substitute with coconut sugar
  • 1/2 cup Light brown sugar
  • 2 tablespoons Grated lemon zest Zest from about 2 fresh lemons
  • 3 large Eggs Should be at room temperature
  • 1 cup Sour cream Can substitute with yogurt
  • 1/2 cup Whole milk Almond milk works well for dairy-free
  • 1 teaspoon Vanilla extract Can use vanilla bean paste for richer taste
For the Lavender Glaze
  • 2 tablespoons Lavender Culinary-grade for safe consumption
  • 1 cup Powdered sugar Adjust for desired consistency
  • 1/4 cup Milk Can use plant-based milk
  • 1 pinch Kosher salt
Optional Garnish
  • Edible flowers For garnish

Equipment

  • Mini cake trays
  • Stand mixer
  • Mixing bowl
  • Saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and grease mini cake trays.
  2. In a large mixing bowl, whisk together flour, salt, and baking soda.
  3. In a stand mixer, cream together butter, granulated sugar, brown sugar, and lemon zest.
  4. Add eggs one at a time, mixing well after each addition.
  5. In a separate bowl, combine sour cream, milk, and vanilla. Mix with the dry ingredients.
  6. Fill mini cake trays with batter, about two-thirds full.
  7. Bake for 18-20 minutes or until golden brown and a skewer comes out clean.
  8. Cool in trays for 10 minutes, then transfer to a wire rack.
  9. Heat milk in a saucepan, steep lavender for 10 minutes.
  10. Strain lavender, whisk together powdered sugar and a pinch of salt, then add steeped milk.
  11. Drizzle the lavender glaze over cooled cakes and garnish with edible flowers.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all dairy ingredients are room temperature for better mixing. Use culinary-grade lavender and avoid overmixing to keep cakes light.

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