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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.

Ingredients

Scale

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

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