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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.

Ingredients

Scale

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

Find it online: https://lieblingsmahlzeit.com/mini-lemon-cakes-with-lavender-glaze-recipe/