Mini Lemon Cakes With Lavender Glaze Recipe
These Mini Lemon Cakes with Lavender Glaze are delightful, tender cakes bursting with fresh lemon flavor, topped with a fragrant, floral lavender glaze. Perfect for an elegant tea party or a light dessert, these cakes are made in mini cake trays for individual servings and garnished with edible flowers for a charming presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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)
- Lemon zest (as needed)
Instructions
- Preheat and prepare pans: Preheat the 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 medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined.
- Cream butter and sugars: In a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, light brown sugar, and lemon zest on medium speed until the mixture is light and fluffy, approximately 3 minutes.
- Add eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate and create a smooth batter.
- Combine wet ingredients: In a small bowl, whisk together the sour cream, whole milk, and vanilla extract until smooth.
- Incorporate dry and wet ingredients: With the mixer on low speed, gradually add the flour mixture and sour cream mixture in alternating batches, starting and ending with the flour mixture. Mix only until just combined to avoid overmixing.
- Fill cake trays and bake: Divide the batter evenly among the prepared mini cake trays. Tap the trays on the countertop gently to release any air bubbles. Bake in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted into the center of a cake comes out clean.
- Cool cakes: Allow the cakes to cool in their trays for 10 minutes, then carefully invert them onto a wire rack to cool completely, about 1 hour.
- Make lavender milk: Microwave 1/4 cup whole milk until hot, approximately 1 minute. Stir in the culinary lavender and let steep for 10 minutes to infuse the milk with floral flavor. Strain the milk using a fine mesh strainer to remove the lavender buds, discarding them.
- Prepare the glaze: In a medium bowl, whisk together powdered sugar, kosher salt, and vanilla extract. Gradually add the steeped milk one teaspoon at a time, stirring until the glaze is smooth and pourable.
- Glaze and garnish cakes: Drizzle the lavender glaze evenly over the cooled mini lemon cakes. Garnish with additional lemon zest and edible flowers as desired to enhance presentation and flavor.
Notes
- Allow eggs, sour cream, and milk to come to room temperature to ensure a smooth batter and even baking.
- Be careful not to overmix the batter once the flour and wet ingredients are combined to keep the cakes tender.
- If culinary lavender is not available, substitute with a very small amount of dried lavender or omit for a simple lemon glaze.
- Garnish with edible flowers that are pesticide-free and safe for consumption.
- Mini cake trays are usually about 6 cups capacity; if using different sizes, adjust baking time accordingly.
- Store leftover cakes in an airtight container at room temperature for up to 2 days or refrigerated up to 4 days.
Keywords: mini lemon cakes, lavender glaze, lemon desserts, floral glaze, baked mini cakes, lemon zest cake, edible flowers dessert
