Mini Lemon Cakes with Lavender Glaze Recipe

Introduction

These Mini Lemon Cakes with Lavender Glaze are a delightful treat perfect for any occasion. Light, moist, and bursting with fresh lemon flavor, they are beautifully complemented by a fragrant lavender glaze. Garnished with edible flowers, they’re as pretty as they are delicious.

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
• 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. Set aside.
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, whole milk, and vanilla extract. With the mixer on low speed, gradually add the flour mixture and sour cream mixture in alternating batches, beginning and ending with the flour. Mix just until combined; do not overmix.
4. Step 4: Divide the batter evenly among the prepared cake trays. Tap the trays gently on the counter to release any air bubbles. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
5. Step 5: Allow the cakes to cool in the trays for 10 minutes, then invert them onto a wire rack to cool completely, about 1 hour.
6. Step 6: To make the glaze, microwave 1/4 cup whole milk for 1 minute until hot. Add the culinary lavender and let steep for 10 minutes. Strain the milk through a fine mesh strainer to remove the lavender.
7. Step 7: In a medium bowl, combine the powdered sugar, kosher salt, and vanilla extract. Gradually stir in the lavender-infused milk, one teaspoon at a time, until you achieve a smooth, pourable glaze.
8. Step 8: Drizzle the cooled mini lemon 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.
• Use fresh culinary lavender for the best aroma, but edible lavender buds are also a good substitute.
• If you don’t have mini cake trays, use a muffin pan with liners and adjust baking time accordingly.
• Make the lavender glaze a day ahead and refrigerate; bring to room temperature before glazing.

Storage

Store the mini lemon cakes in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days. Reheat briefly in the microwave to soften before serving if desired. The lavender glaze may soften over time, so it’s best to glaze the cakes just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of culinary lavender?

Yes, dried culinary lavender is fine and often easier to find. Make sure it’s food-grade and use about half the amount since dried lavender tends to be more potent.

What can I substitute for sour cream in this recipe?

You can substitute an equal amount of plain yogurt or buttermilk to maintain the cake’s moisture and tang.

Mini Lemon Cakes with Lavender Glaze Recipe

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★★★★★

4.8 from 79 reviews

These Mini Lemon Cakes with Lavender Glaze offer a delightful combination of bright citrus flavor and floral sweetness, perfect for an elegant dessert or teatime treat. Lightly baked in individual trays, these tender cakes are topped with a smooth, fragrant lavender-infused glaze and garnished with edible flowers and lemon zest for a beautiful presentation.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 mini cakes 1x
• Category: Baking
• 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

Lavender 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. Prepare Oven and Pans: Preheat your oven to 325°F. Prepare two 6-cup mini cake trays by thoroughly coating them with baking spray to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Set aside.
3. Cream Butter and Sugars: Using a stand mixer on medium speed, beat the softened unsalted butter, granulated sugar, light brown sugar, and lemon zest together until the mixture becomes light and fluffy, about 3 minutes.
4. Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate fully into the batter.
5. Combine Wet Ingredients: In a separate small bowl, whisk together sour cream, whole milk, and vanilla extract until smooth.
6. Incorporate Flour and Wet Mixtures: With the mixer running on low speed, alternately add the flour mixture and the sour cream mixture to the batter, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
7. Fill Cake Trays: Divide the batter evenly among the prepared mini cake trays. Gently tap the trays on the countertop to release any air bubbles trapped in the batter.
8. Bake: Place the trays in the preheated oven and bake for 18 to 20 minutes, or until a wooden pick inserted into the center of the cakes comes out clean.
9. Cool Cakes: Allow the cakes to cool in the trays for 10 minutes before inverting them onto a wire rack to cool completely, about 1 hour.
10. Prepare Lavender Milk: Microwave 1/4 cup of whole milk for 1 minute until hot, then add the culinary lavender and allow it to steep for 10 minutes. After steeping, strain the milk through a fine mesh strainer to remove the lavender buds.
11. Make Lavender Glaze: In a medium bowl, combine powdered sugar, kosher salt, and vanilla extract. Gradually stir in the lavender-infused milk 1 teaspoon at a time until you achieve a smooth, pourable glaze consistency.
12. Glaze and Garnish: Drizzle the cooled lemon cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers as desired for a beautiful finishing touch.

Notes

• Ensure all dairy ingredients like eggs, butter, sour cream, and milk are at room temperature for best mixing results and cake texture.
• Do not overmix the batter when combining wet and dry ingredients to maintain cake tenderness.
• The lavender glaze can be adjusted in thickness by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
• If culinary lavender is unavailable, dried lavender designed for cooking can be substituted but use sparingly to avoid overpowering the glaze.
• Edible flowers should be used fresh and safe for consumption; always verify their edibility.

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