Go Back
–+ servings
Mini Lemon Cakes with Lavender Glaze

Mini Lemon Cakes with Lavender Glaze for a Charming Treat

Mini Lemon Cakes with Lavender Glaze offer a delightful blend of zesty lemon and floral notes, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 ⅔ cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • ½ teaspoon Kosher Salt Enhances flavor.
  • ½ teaspoon Baking Soda Leavening agent.
  • ½ cup Unsalted Butter Must be softened.
  • ½ cup Granulated Sugar Adds sweetness.
  • ⅓ cup Light Brown Sugar Introduces moisture.
  • Zest from 2 lemons Grated Lemon Zest Fresh lemon flavor.
  • 2 large Eggs At room temperature.
  • ½ cup Sour Cream At room temperature.
  • ⅓ cup Whole Milk At room temperature.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1 tablespoon Culinary Lavender Ensure it's food-grade.
For the Glaze
  • 1 cup Powdered Sugar Forms the glaze base.
  • 1 tablespoon Milk Warm for steeping lavender.
  • ½ teaspoon Kosher Salt Balances sweetness.
For Garnish (optional)
  • Edible Flowers Adds elegant visual touch.

Equipment

  • Stand Mixer
  • Mini cake trays
  • Medium mixing bowl
  • small saucepan
  • whisk

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C) and prepare mini cake trays with baking spray.
  2. In a bowl, whisk together flour, salt, and baking soda.
  3. Cream together butter, granulated sugar, brown sugar, and lemon zest until fluffy.
  4. Add eggs one at a time, mixing until well blended.
  5. In another bowl, whisk sour cream, milk, and vanilla extract together.
  6. Gradually mix dry and wet ingredients, alternating until just combined.
  7. Fill mini cake trays three-quarters full and gently tap to release air bubbles.
  8. Bake for 18 to 20 minutes or until a pick comes out clean.
  9. Cool cakes in trays for 10 minutes and then transfer to a wire rack for one hour.
  10. Warm milk and steep lavender for 10 minutes, then strain.
  11. Combine powdered sugar, salt, and vanilla extract in a bowl, then whisk in lavender milk until smooth.
  12. Drizzle the glaze over cooled cakes and decorate with lemon zest and edible flowers if desired.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 120mgPotassium: 80mgSugar: 10gVitamin A: 250IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

For best results, ensure all ingredients are at room temperature and avoid overmixing the batter.

Tried this recipe?

Let us know how it was!