Mini Lemon Cakes With Lavender Glaze Recipe

Introduction

These Mini Lemon Cakes with Lavender Glaze offer a delightful balance of bright citrus and fragrant floral notes. Perfectly portioned and topped with a delicate lavender-infused glaze, they make an elegant treat for any occasion.

Ingredients

• 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
• 1/4 cup whole milk (for glaze)
• 1/2 tsp. culinary lavender
• 1 1/2 cups powdered sugar
• 1/4 tsp. kosher salt
• 1/8 tsp. vanilla extract (for glaze)
• Edible flowers and lemon zest (for garnish, as needed)

Instructions

1. Step 1: Preheat your oven to 325°F. Thoroughly coat 2 mini cake trays (6-cup each) with baking spray. In a bowl, whisk together the flour, salt, and baking soda; set aside.
2. Step 2: In a stand mixer, beat the softened butter, granulated sugar, brown sugar, and lemon zest on medium speed until the mixture is light and fluffy, about 3 minutes.
3. Step 3: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
4. Step 4: In a separate small bowl, whisk together sour cream, whole milk, and vanilla extract. With the mixer on low, alternate adding the flour mixture and sour cream mixture to the batter, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
5. Step 5: Evenly divide the batter among the prepared mini cake trays. Gently tap the trays on the counter to release any air bubbles.
6. Step 6: Bake in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
7. Step 7: Allow the cakes to cool in the trays for 10 minutes, then invert them onto a wire rack and let cool completely, about 1 hour.
8. Step 8: To make the glaze, heat 1/4 cup of milk in the microwave for about 1 minute until hot. Add the culinary lavender and let it steep for 10 minutes.
9. Step 9: Strain the lavender-infused milk through a fine mesh strainer, discarding the lavender. In a medium bowl, combine powdered sugar, salt, and vanilla extract. Gradually stir in the steeped milk one teaspoon at a time until the glaze is smooth and pourable.
10. Step 10: Drizzle the cooled mini lemon cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers if desired before serving.

Tips & Variations

• For a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter.
• If you don’t have culinary lavender, substitute with lavender extract but use sparingly as it is more concentrated.
• Swap sour cream with Greek yogurt for a slightly tangier cake.
• Use silicone mini cake pans for easier removal and less greasing.

Storage

Store the mini lemon cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving. The lavender glaze is best enjoyed fresh, but cakes can be glazed just before serving if stored separately. Reheat gently in a warm oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results. Be sure the blend includes xanthan gum for structure.

What if I don’t have mini cake trays?

You can bake the batter in a standard muffin tin or a small round cake pan; adjust baking time accordingly and check doneness with a toothpick.

Mini Lemon Cakes With Lavender Glaze Recipe

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★★★★★

4.6 from 89 reviews

Delight in these Mini Lemon Cakes with a fragrant lavender glaze, a perfect balance of tangy citrus and floral sweetness. Soft, moist cakes infused with fresh lemon zest are topped with a smooth, lavender-infused glaze and garnished with edible flowers, making them an elegant treat for any occasion.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 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

Glaze Ingredients

• 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

1. Preheat Oven and Prepare Pans: Preheat your oven to 325°F. Thoroughly coat two 6-cup mini cake trays with baking spray to ensure the cakes release easily after baking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Set aside.
3. Cream Butter and Sugars: Using a stand mixer, beat the softened butter, granulated sugar, light brown sugar, and grated lemon zest on medium speed until the mixture is light and fluffy, which should take about 3 minutes.
4. Add Eggs: Add eggs one at a time to the butter mixture, beating well after each addition to ensure a smooth batter.
5. Combine Wet Ingredients: In a separate small bowl, whisk together sour cream, whole milk, and vanilla extract.
6. Incorporate Ingredients: With the mixer on low speed, gradually add the dry flour mixture and the sour cream mixture alternately into the butter and eggs, beginning and ending with the flour. Mix just until combined to avoid overmixing and maintain the batter’s tenderness.
7. Fill Pan and Bake: Evenly divide the batter among the prepared mini cake trays. Tap the trays gently on the counter to release any air bubbles that might cause uneven baking. Bake for 18 to 20 minutes, or until a wooden pick inserted into the cakes comes out clean.
8. Cool Cakes: Let the cakes cool in the trays for 10 minutes, then carefully invert them onto a wire rack to cool completely, which will take about 1 hour.
9. Prepare Lavender Milk: Once the cakes are cool, heat 1/4 cup whole milk in the microwave for 1 minute until hot. Add the culinary lavender and let it steep for 10 minutes to infuse the milk with floral flavor.
10. Make Glaze: Strain the lavender-infused milk through a fine mesh strainer, discarding the lavender buds. In a medium bowl, combine powdered sugar, kosher salt, and vanilla extract. Gradually stir in the lavender milk, one teaspoon at a time, until you achieve a smooth, pourable glaze consistency.
11. Glaze and Garnish: Drizzle the cooled mini lemon cakes generously with the lavender glaze. Garnish with additional lemon zest and edible flowers to add a pop of color and elegance.

Notes

• Ensure all dairy ingredients like eggs, sour cream, and milk are at room temperature for better batter consistency.
• Lightly tapping the cake trays before baking helps remove air bubbles and results in even texture.
• Steeping lavender milk adds a delicate floral aroma; do not over-steep to avoid bitterness.
• The glaze thickness can be adjusted by adding more milk or powdered sugar depending on desired consistency.
• Use edible flowers that are safe for consumption and pesticide-free as decoration.

Keywords: mini lemon cakes, lavender glaze, lemon zest, floral dessert, baked mini cakes, edible flowers dessert