Mini Lemon Cakes with Lavender Glaze Recipe

Introduction

These Mini Lemon Cakes with Lavender Glaze offer a delightful combination of bright citrus flavor and subtle floral notes. Perfect for a springtime treat or elegant gathering, they are moist, tender, and beautifully decorated with edible flowers.

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 (for glaze)
• 1/8 tsp vanilla extract (for glaze)
• Edible flowers and lemon zest (for garnish, as needed)

Instructions

1. Step 1: Preheat the oven to 325°F. Thoroughly coat two 6-cup mini cake trays with baking spray. In a bowl, whisk together the flour, salt, and baking soda.
2. Step 2: In a stand mixer, beat the softened butter, granulated sugar, brown sugar, and lemon zest on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
3. Step 3: In a small bowl, whisk together the sour cream, milk, and vanilla extract. With the mixer on low speed, gradually add the flour mixture and the sour cream mixture in alternating batches, starting and ending with the flour mixture. Mix just until combined.
4. Step 4: Evenly divide the batter among the prepared trays. Tap the trays on the counter to release any air bubbles. Bake for 18 to 20 minutes, or until a wooden pick inserted in the center comes out clean.
5. Step 5: Let the cakes cool in the trays for 10 minutes, then invert onto a wire rack to cool completely, about 1 hour.
6. Step 6: To make the glaze, microwave 1/4 cup of milk for 1 minute until hot. Add the culinary lavender and let it steep for 10 minutes. Strain the milk through a fine mesh strainer, discarding the lavender.
7. Step 7: In a medium bowl, combine the powdered sugar, salt, and vanilla extract. Gradually stir in the steeped milk, one teaspoon at a time, until you reach a smooth, pourable glaze consistency.
8. Step 8: Drizzle the cooled cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers if desired. Serve and enjoy!

Tips & Variations

• For a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter.
• Substitute lavender with dried rose petals or chamomile for a different floral twist.
• Ensure all dairy ingredients are at room temperature to achieve a smooth batter.
• If you don’t have mini cake trays, muffin tins or small ramekins can be used with adjusted baking time.

Storage

Store the mini lemon cakes in an airtight container in the refrigerator for up to 3 days. To keep the glaze fresh, apply it just before serving. Reheat gently at room temperature or warm slightly in the microwave for about 10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes ahead of time?

Yes, you can bake the cakes a day in advance and store them in an airtight container. Add the lavender glaze just before serving to maintain freshness and texture.

What if I don’t have culinary lavender?

If culinary lavender is unavailable, you can substitute with a drop of lavender extract or omit it entirely. For a similar floral note, consider using rose water or chamomile tea infusion in the glaze.

Mini Lemon Cakes with Lavender Glaze Recipe

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★★★★★

4.6 from 140 reviews

These Mini Lemon Cakes with Lavender Glaze are delicate, moist, and bursting with fresh lemon flavor, complemented by a subtle floral hint from the lavender-infused glaze. Perfect for spring gatherings or elegant teatime treats, these bite-sized cakes are beautifully finished with edible flowers and fresh lemon zest for a stunning presentation.

• Author: Maya
• 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

For the 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

For the 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
• Edible flowers and lemon zest (for garnish, as needed)

Instructions

1. Preheat and prepare pans: Preheat your oven to 325°F. Thoroughly coat two 6-cup mini cake trays with baking spray to ensure the cakes don’t stick.
2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined.
3. Cream butter and sugars: Using a stand mixer, beat the softened unsalted butter with granulated sugar, light brown sugar, and grated lemon zest on medium speed until the mixture is light and fluffy, about 3 minutes.
4. Add eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate.
5. Combine wet ingredients: In a small bowl, whisk together sour cream, whole milk, and vanilla extract until smooth.
6. Mix batter: With the mixer on low speed, add the dry flour mixture and the sour cream mixture alternately to the batter, starting and ending with the flour mixture. Mix just until combined to avoid overmixing.
7. Fill pans and bake: Divide the batter evenly among the prepared mini cake trays. Gently tap the trays on the counter to release any air bubbles. Bake in the preheated oven for 18 to 20 minutes, or until a wooden toothpick inserted in the center comes out clean.
8. Cool cakes: Let the cakes cool in the trays for 10 minutes before inverting them onto a wire rack to cool completely, about 1 hour.
9. Prepare lavender milk: Heat 1/4 cup of whole milk in the microwave for 1 minute until hot. Add 1/2 teaspoon of culinary lavender to the hot milk and let it steep for 10 minutes to infuse the flavor.
10. Strain lavender milk: Strain the lavender-infused milk through a fine mesh strainer to remove the lavender buds, keeping only the infused milk.
11. Make glaze: In a medium bowl, combine powdered sugar, kosher salt, and vanilla extract. Gradually stir in the lavender milk, adding 1 teaspoon at a time, until a smooth and pourable glaze forms.
12. Glaze and garnish: Drizzle the cooled mini lemon cakes with the lavender glaze. Garnish with additional grated lemon zest and edible flowers as desired for a beautiful finish.

Notes

• Ensure all dairy ingredients (butter, sour cream, milk, eggs) are at room temperature for better batter consistency.
• If culinary lavender is unavailable, substitute with a small amount of lavender extract but use sparingly as it is potent.
• The cakes are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days at room temperature.
• Edible flowers must be food-safe and pesticide-free; omit if unavailable.
• Use a gentle tap when removing air bubbles to avoid disrupting the batter too much.

Keywords: Mini Lemon Cakes, Lavender Glaze, Lemon Dessert, Floral Glaze Cake, Spring Dessert, Mini Cakes