Name: Mini Lemon Cakes with Lavender Glaze for a Blissful Bite
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Ingredients: 1.5 cups All-Purpose Flour (Substitute with gluten-free flour for a gluten-free version.); 0.5 tsp Kosher Salt (Use regular salt if needed.); 0.5 tsp Baking Soda; 0.5 cups Unsalted Butter, softened (Essential for a light and fluffy cake.); 2/3 cups Granulated Sugar; 1/3 cups Light Brown Sugar; 1 Tbsp Grated Lemon Zest (From about 2 lemons.); 2 large Eggs, at room temperature (Room temperature is crucial.); 1/4 cups Sour Cream, at room temperature; 1/4 cups Whole Milk, at room temperature (Can be substituted with non-dairy milk.); 1 tsp Vanilla Extract (Use pure extract for best results.); 1/4 cups Whole Milk (To complement the lavender infusion.); 1/2 tsp Dried Culinary Lavender (Ensure it's food grade.); 1.5 cups Powdered Sugar (For sweetness and thickness.); 0 Pinch of Kosher Salt (Balances sweetness.); 1/8 tsp Vanilla Extract; Edible Flowers (like violas or pansies) (Optional but adds a beautiful touch.)

The aroma of citrus and floral notes mingled in the air instantly transports me to springtime afternoons spent hosting tea parties. Today, I’m thrilled to share my recipe for these delightful Mini Lemon Cakes with Lavender Glaze—perfectly cute bites that are sure to impress! Not only are they a feast for the eyes, but they also deliver a burst of sunshine with every mouthful, making them ideal for special occasions, from bridal showers to elegant brunches. Plus, with quick prep and a unique flavor twist, you can whip up a batch in no time, ensuring your homemade dessert stands out. So, why not bring a touch of elegance to your next gathering? Grab your apron and let’s dive into this delightful recipe!

Why are Mini Lemon Cakes so special?

Charming Presentation: These delightful little cakes are not just tasty but also visually stunning, making them the star of any dessert table.

Floral Twist: The lavender glaze introduces a unique flavor profile, elevating traditional lemon cakes to a new level of gourmet indulgence.

Quick Prep: With straightforward steps, these cakes can be whipped up quickly, perfect for those last-minute get-togethers.

Versatile Occasions: Ideal for teacups and celebrations alike, these Mini Lemon Cakes fit perfectly at afternoon teas or special brunches.

Crowd-Pleasing Delight: Everyone loves a sweet treat that bursts with flavor; serve these up, and you’ll win over guests in no time! You may even want to try pairing them with other delightful recipes, like Stuffed French Toast or serve them alongside Greek Lemon Rice for a complete experience.

Mini Lemon Cakes with Lavender Glaze Ingredients

For the Cake
• All-Purpose Flour – Provides structure and texture; substitute with a high-quality gluten-free flour blend for a gluten-free version.
• Kosher Salt – Enhances flavors; use regular salt if needed, but adjust the quantity accordingly.
• Baking Soda – Helps the cakes rise, ensuring a light texture.
• Unsalted Butter (1/2 cup, softened) – Adds richness and moisture; essential for a light and fluffy cake.
• Granulated Sugar (2/3 cup) & Light Brown Sugar (1/3 cup) – These sugars add sweetness and moisture, enhancing flavor depth.
• Grated Lemon Zest (1 Tbsp from about 2 lemons) – Infuses a bright and zesty flavor; always use fresh zest for the best results.
• Large Eggs (2, at room temperature) – Binds ingredients and helps with rise; room temperature is crucial for better emulsification.
• Sour Cream (1/4 cup, at room temperature) – Adds moisture and tenderness to the cake.
• Whole Milk (1/4 cup, at room temperature) – Adds richness; can be substituted with any non-dairy milk.
• Vanilla Extract (1 tsp) – Enhances overall flavor; use pure extract for the best results.

For the Lavender Glaze
• Whole Milk (1/4 cup) – Complements the infusion of lavender nicely.
• Dried Culinary Lavender (1/2 tsp) – Provides a unique floral flavor; ensure it’s food-grade.
• Powdered Sugar (1 1/2 cups) – Sweetens and thickens the glaze beautifully.
• Pinch of Kosher Salt & Vanilla Extract (1/8 tsp) – Balances sweetness in the glaze.

For Garnish
• Edible Flowers (like violas or pansies) – Optional but adds a beautiful final touch, enhancing visual appeal.

These Mini Lemon Cakes with Lavender Glaze are truly a treat, capturing the essence of spring in every delightful bite!

Step‑by‑Step Instructions for Mini Lemon Cakes with Lavender Glaze

Step 1: Preparation
Begin by preheating your oven to 325°F (163°C) and preparing your mini cake trays with a light coating of baking spray to prevent sticking. This will ensure that your Mini Lemon Cakes release easily after baking. Set the trays aside and gather your ingredients, ensuring everything is within reach for a smooth baking process.

Step 2: Dry Ingredients
In a medium-sized mixing bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon of kosher salt, and ½ teaspoon of baking soda. This step is essential for evenly distributing the leavening agent and salt throughout your cake batter, helping the cakes rise uniformly. Set the bowl aside while you move on to the next step.

Step 3: Creaming
In a stand mixer fitted with a paddle attachment, combine ½ cup of softened unsalted butter, ⅔ cup of granulated sugar, ⅓ cup of light brown sugar, and 1 tablespoon of grated lemon zest. Beat these ingredients on medium speed for about 3 minutes, or until the mixture is pale and fluffy. This step incorporates air, giving your Mini Lemon Cakes a light, tender texture.

Step 4: Add Eggs
Add the 2 room-temperature large eggs to the creamed mixture, one at a time. Make sure to mix well after each addition until fully incorporated. This will help bind the batter together and contribute to its structure. After the eggs, your mixture should be smooth and slightly increased in volume.

Step 5: Combine Wet Ingredients
In a separate bowl, mix together ¼ cup of sour cream, ¼ cup of whole milk, and 1 teaspoon of vanilla extract. Ensure these ingredients are at room temperature for the best emulsion. This creamy combination will add moisture and flavor to the batter, balancing the zesty lemon notes beautifully.

Step 6: Blend Wet and Dry
With the mixer on low speed, gradually add the dry flour mixture and the wet sour cream mixture to the creamed mixture, alternating between each. Start and end with the flour mixture, mixing just until combined. Overmixing can result in a tough cake, so stop as soon as you no longer see dry flour. Your batter should be thick and slightly lumpy.

Step 7: Fill Trays
Divide the batter evenly among your prepared mini cake trays, filling each well about two-thirds full. Gently tap the trays on the countertop to remove any air bubbles that may have formed. Bake in your preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden on top.

Step 8: Cool
Once baked, remove the trays from the oven and allow the cakes to cool in the trays for 10 minutes. Then, carefully transfer the mini cakes to a wire rack to cool completely for about an hour. This cooling period is essential for achieving the perfect texture, ensuring your Mini Lemon Cakes are tender and moist.

Step 9: Make Glaze
To make the lavender glaze, microwave ¼ cup of whole milk until it’s hot but not boiling. Add ½ teaspoon of dried culinary lavender, cover, and steep for 10 minutes to infuse the milk with floral flavor. After steeping, strain the mixture through a fine mesh sieve to remove the lavender, then whisk in 1 ½ cups of powdered sugar, a pinch of kosher salt, and ⅛ teaspoon of vanilla extract until smooth.

Step 10: Finish
Once your mini cakes have completely cooled, drizzle the lavender glaze over each cake for a beautiful finish. If desired, enhance their presentation with a sprinkle of lemon zest and a few edible flowers. This elegant touch not only adds beauty but also complements the flavors of your Mini Lemon Cakes with Lavender Glaze perfectly.

Mini Lemon Cakes with Lavender Glaze Variations

Customize your Mini Lemon Cakes with delightful twists that cater to your taste buds and occasion preferences!

Gluten-Free: Substitute all-purpose flour with a gluten-free blend to cater to gluten sensitivities without compromising texture.
Lavender-Free: Swap in fresh lemon juice for the lavender glaze to maintain an intense lemony flavor that’s zesty and refreshing.
Citrus Mix: Experiment with zests! Add a mixture of orange or lime zest alongside lemon for a bright, citrusy punch that’s bound to excite.
Berry Burst: Fold in fresh blueberries or raspberries into the batter for an added burst of flavor and a pop of color. Each bite will be a lovely surprise!
Herbal Infusion: Replace lavender with dried rosemary or thyme in the glaze for a unique herbal twist that pairs sensationally with citrus. This unexpected flavor will surely leave a lasting impression.
Nutty Texture: Incorporate finely chopped almonds or walnuts into the batter for a delightful crunch that complements the soft cake beautifully.
Fruity Garnish: Top with slices of candied citrus fruits or a drizzle of homemade lemon curd for another layer of flavor that elevates each cake even further.
Boozy Glaze: For an adult twist, consider adding a splash of limoncello or gin to the glaze, enhancing the depth of flavor and making these cakes stand out at your next soirée.

These delicious variations not only enhance the original recipe but also allow you to enjoy the magic of Mini Lemon Cakes with Lavender Glaze in multiple ways. Whether you’re serving them at an elegant tea or indulging at home, each twist brings its own delightful charm. Want to try other lemony delights? Don’t forget to check out my Lemon Truffles Zesty for a sweet treat or pair your cakes with some Greek Lemon Rice for a tasty meal!

What to Serve with Mini Lemon Cakes with Lavender Glaze

The sweetness of these miniature treats pairs wonderfully with a variety of fresh and delightful dishes, perfect for any occasion.

Fresh Berries: Bright and juicy berries provide a burst of acidity that complements the lemony sweetness of the cakes. Their natural juiciness adds a refreshing contrast.
Herbed Cream Cheese Spread: This creamy and slightly tangy spread brings richness to the table, balancing the bright citrus flavors beautifully. Serve it on crusty bread or crackers for a delightful pairing.
Cucumber Sandwiches: Thinly sliced, crisp cucumbers nestled between soft bread add a fresh, refreshing crunch that contrasts the cake’s richness perfectly. These make for elegant finger foods at any gathering.
Sparkling Lemonade: A fizzy glass of sparkling lemonade enhances the citrus notes of the cakes and provides a refreshing palette cleanser. Sipping this drink alongside the cakes is a treat for both the senses and the soul.
Lavender Iced Tea: For an aromatic touch, serve lavender iced tea. Its floral notes harmonize beautifully with the cake’s lavender glaze, making for an enchanting pairing.
Lemon Sorbet: A scoop of lemon sorbet serves as a tart, palate-cleansing dessert that complements the sweetness of the Mini Lemon Cakes while keeping the citrus theme vibrant.
Sweet White Wine: A light, sweet white wine elevates the entire experience, as the wine’s subtle notes pair well with the floral flavors of lavender and lemon.
Fruit Salad: A vibrant fruit salad can add a splash of color to your dessert table while introducing additional flavors and textures—perfectly vibrant and light against the soft cakes.

Expert Tips for Mini Lemon Cakes

Temperature Matters: Ensure all dairy ingredients are at room temperature for better mixing and texture. This helps create a fluffy cake.

Don’t Overmix: Avoid overmixing the batter after adding flour; this can lead to tough Mini Lemon Cakes. Mix just until combined.

Perfect Lavender Infusion: Steep the dried culinary lavender in hot milk for the full 10 minutes to extract the best flavor for the glaze; don’t rush this step!

Weight Matters: When measuring flour, spoon it into your measuring cup and level it off; this avoids packing it down and ensures a light texture.

Creative Garnishing: Get playful with garnishes! Besides edible flowers, consider adding candied lemon peel for an extra zing that complements your Mini Lemon Cakes beautifully.

Make Ahead Options

These Mini Lemon Cakes with Lavender Glaze are perfect for meal prep, allowing you to enjoy their delightful flavors without the last-minute rush! You can bake and cool the cakes up to 24 hours in advance; simply store them in an airtight container at room temperature. The lavender glaze, however, is best made fresh, so prepare it just before serving to maintain its beautiful, smooth texture. To ensure the cakes stay moist, cover them well while cooling. When ready to serve, drizzle on the glaze and garnish with lemon zest and edible flowers for an elegant touch that will impress your guests!

Storage Tips for Mini Lemon Cakes with Lavender Glaze

Room Temperature: Store the cakes in an airtight container at room temperature for up to 3 days for best freshness and flavor.

Fridge: If you wish to extend freshness, refrigerate them in an airtight container; they can last up to a week while retaining their delightful taste.

Freezer: For longer storage, wrap each cake in plastic wrap and place them in an airtight freezer bag. They can be frozen for up to 3 months.

Reheating: When ready to enjoy, thaw the cakes in the fridge overnight or at room temperature for a few hours. Reheat gently in the microwave for about 10-15 seconds if desired, but enjoy them at room temperature for the best experience.

Mini Lemon Cakes with Lavender Glaze Recipe FAQs

What type of lemons should I use for the Mini Lemon Cakes?
Absolutely! For the best flavor, I recommend using fresh, organic lemons. Look for lemons that are bright yellow and feel heavy for their size. Avoid any that have dark spots or feel too soft, as these may not provide the zesty freshness you want in your cakes.

How should I store Mini Lemon Cakes with Lavender Glaze?
You can store your Mini Lemon Cakes in an airtight container at room temperature for up to 3 days while maintaining their lovely taste and moisture. If you want them to last longer, refrigerate them for up to a week in an airtight container, preserving their delightful flavors.

Can I freeze the Mini Lemon Cakes?
Yes, you can freeze these delightful cakes! Wrap each cooled mini cake individually in plastic wrap, and then place them in an airtight freezer bag. They can be stored this way for up to 3 months. To enjoy, simply thaw them in the refrigerator overnight or at room temperature for a few hours.

What if my cakes don’t rise properly?
If your Mini Lemon Cakes don’t rise as expected, it could be due to a few reasons. Make sure your baking soda is fresh; an expired leavening agent won’t provide the lift needed. Also, ensure that you didn’t overmix the batter once the flour was added, as this can hinder the fluffy texture. Mixing just until combined is key!

Is lavender safe for pets?
While culinary lavender is safe for human consumption, it’s not recommended for pets, particularly dogs and cats. If you have pets at home, consider making a lavender-free glaze by substituting it with extra lemon juice for a delicious zing without any concerns!

Can I make the batter ahead of time?
Definitely! You can prepare the cake batter a day in advance. Keep it covered in the fridge, and when you’re ready to bake, let it sit at room temperature for about 30 minutes to take the chill off. This helps ensure even baking, and you’ll have fresh mini lemon cakes whenever you want!