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Mini Lemon Cakes with Lavender Glaze

Delightful Mini Lemon Cakes with Lavender Glaze Recipe

Mini Lemon Cakes with Lavender Glaze combine zesty lemon and calming lavender for a delightful dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 teaspoon Kosher Salt Enhances sweetness.
  • 1 teaspoon Baking Soda Ensure it's fresh.
  • 1/2 cup Unsalted Butter Softened to room temperature.
  • 1 cup Granulated Sugar For sweetness.
  • 1/2 cup Light Brown Sugar Adds depth of flavor.
  • 2 tablespoons Grated Lemon Zest Use fresh lemons for best results.
  • 3 large Large Eggs Room temperature for even mixing.
  • 1 cup Sour Cream Preferably room temperature.
  • 1/2 cup Whole Milk Use whole milk for best flavor.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla.
Lavender Glaze Ingredients
  • 2 tablespoons Culinary Lavender Ensure it’s food-grade.
  • 1 cup Powdered Sugar For a smooth glaze.
  • 1/4 cup Milk At room temperature for blending.
Garnishing Ingredients
  • as needed Edible Flowers For decoration.

Equipment

  • stand mixer
  • Medium Bowls
  • Mini Cake Trays
  • Whisk

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (160°C) and prepare mini cake trays with baking spray.
  2. In a medium bowl, whisk together the flour, salt, and baking soda.
  3. In a stand mixer, cream the butter, granulated sugar, brown sugar, and lemon zest until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Combine sour cream, milk, and vanilla in a separate bowl, then gradually mix into the dry ingredients.
  6. Divide batter among mini cake trays, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until golden brown; check doneness with a toothpick.
  8. Allow cakes to cool in trays for 10 minutes, then transfer to a wire rack.
  9. To prepare the glaze, warm 1/4 cup milk, steep lavender for 10 minutes, then strain.
  10. Whisk powdered sugar with a pinch of salt, then add lavender-infused milk until smooth.
  11. Drizzle the glaze over cooled cakes and garnish with edible flowers and lemon zest.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 70mgFiber: 0.5gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Use room temperature ingredients for best results and avoid overmixing to keep the cakes tender.

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