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Mini Lemon Cakes with Lavender Glaze

Mini Lemon Cakes with Lavender Glaze for Elegant Treats

Delight in these Mini Lemon Cakes with Lavender Glaze, a perfect blend of citrus and floral flavors.
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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: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1 cup All-purpose flour Substitute with gluten-free flour blend for gluten-free option.
  • 1/2 tsp Kosher salt
  • 1/2 tsp Baking soda Ensure freshness for best results.
  • 1/2 cup Unsalted butter Use vegan butter for dairy-free option.
  • 1/2 cup Granulated sugar Can be partially replaced with coconut sugar.
  • 1/4 cup Light brown sugar Can substitute with more granulated sugar.
  • 1 tbsp Lemon zest Use fresh zest for best results.
  • 2 large Large eggs Room temperature eggs yield better results.
  • 1/2 cup Sour cream May use Greek yogurt as substitute.
  • 1/4 cup Whole milk Should be at room temperature; can substitute with non-dairy milk.
  • 1 tsp Vanilla extract Use pure extract for best taste.
For the Lavender Glaze
  • 1/4 cup Whole milk Alternatives are almond milk or oat milk.
  • 1 tbsp Culinary lavender Must be food-grade; can omit if desired.
  • 1 cup Powdered sugar Ensure it’s sifted for smooth consistency.
  • 1/8 tsp Kosher salt Balances sweetness in glaze.
For Garnish (Optional)
  • Edible flowers For garnish; use violas or pansies.

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease mini cake trays.
  2. Whisk together all-purpose flour, kosher salt, and baking soda.
  3. Cream butter and sugars on medium speed for about 3 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each. Blend sour cream, milk, and vanilla, then incorporate into butter-sugar mix, alternating with dry ingredients.
  5. Pour batter into prepared trays, filling two-thirds full and bake for 18-20 minutes.
  6. Let the cakes cool in the trays for about 10 minutes before transferring to wire racks.
  7. Heat 1/4 cup of milk, steep lavender for 10 minutes, and strain. Mix powdered sugar, salt, and vanilla, then incorporate the strained milk.
  8. Drizzle glaze over cooled cakes and garnish with lemon zest and edible flowers if desired.

Nutrition

Serving: 1cakeCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 80mgPotassium: 70mgSugar: 10gVitamin A: 150IUVitamin C: 3mgCalcium: 30mgIron: 0.5mg

Notes

Ensure all dairy ingredients are at room temperature for fluffy cakes. Don't overmix the batter and use fresh lemon zest for the best flavor. Watch baking time closely to avoid overbaking.

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