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Mini Lemon Cakes with Lavender Glaze

Mini Lemon Cakes with Lavender Glaze for a Blissful Bite

Delightful Mini Lemon Cakes with Lavender Glaze offer a unique twist on traditional desserts, perfect for special occasions.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 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.
For the Lavender Glaze
  • 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.
  • Pinch of Kosher Salt Balances sweetness.
  • 1/8 tsp Vanilla Extract
For Garnish
  • Edible Flowers (like violas or pansies) Optional but adds a beautiful touch.

Equipment

  • Mini cake trays
  • Stand Mixer
  • whisk
  • mixing bowls
  • Fine mesh sieve

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare mini cake trays with baking spray.
  2. In a medium bowl, whisk together all-purpose flour, kosher salt, and baking soda.
  3. Cream unsalted butter, granulated sugar, light brown sugar, and lemon zest until pale and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix together sour cream, whole milk, and vanilla extract in a separate bowl.
  6. Gradually add the dry and wet mixtures to the creamed mixture, alternating between the two.
  7. Divide the batter among prepared trays, filling each about two-thirds full.
  8. Bake for 18-20 minutes until a toothpick comes out clean.
  9. Allow cakes to cool in trays for 10 minutes, then transfer to wire rack for about an hour.
  10. Prepare lavender glaze by steeping lavender in hot milk, then mixing with powdered sugar and vanilla.
  11. Drizzle lavender glaze over cooled cakes and garnish if desired.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 50mgSugar: 14gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These Mini Lemon Cakes with Lavender Glaze are a spring delight, perfect for any gathering. Enjoy them fresh or store appropriately for later.

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