Name: Delightful Mini Lemon Cakes with Lavender Glaze to Savor
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1.5 cups all-purpose flour (Substitute with gluten-free flour blend for gluten-free option.); 0.5 teaspoons kosher salt (Use table salt if kosher is unavailable.); 1 teaspoon baking soda (Do not substitute.); 0.5 cups unsalted butter (softened) (Ensure at room temperature.); 0.75 cups granulated sugar (Can swap with coconut sugar.); 0.25 cups light brown sugar (Substitute with additional granulated sugar if needed.); 1 tablespoon lemon zest (Use fresh lemons for the best results.); 2 large eggs (room temperature) (Important for proper emulsification.); 0.5 cups sour cream (room temperature) (Can be replaced with Greek yogurt.); 0.5 cups whole milk (room temperature) (Can be substituted with plant-based milk.); 1 teaspoon vanilla extract (Opt for pure vanilla for best quality.); 1 tablespoon lavender (dried culinary) (Ensure it's culinary-grade.); 1 cups powdered sugar (Regular sugar can be blended if you run out.); edible flowers (optional) (Opt for flowers like violas or pansies.)

As the sun shines through my kitchen window, I can almost smell the sweet tang of citrus in the air. It’s time to whip up something extraordinary—these Elegant Mini Lemon Cakes with Lavender Glaze! Not only will your taste buds dance with delight, but these charming little treats are also perfect for special occasions like afternoon teas or bridal showers. With a light and moist crumb, they promise to impress, while the delicate lavender glaze adds a sophisticated floral twist that elevates them beyond the ordinary. Plus, they’re wonderfully adaptable if you’re looking for a gluten-free option! Ready to bake a little magic? Let’s dive into this delightful recipe together!

Why Choose Mini Lemon Cakes?

Irresistible taste: These mini lemon cakes offer a burst of citrus flavor that’s both refreshing and delightful—perfect for any occasion!

Sophisticated appeal: Drenched in a lavender glaze, they add an elegant touch that will wow your guests at tea parties or bridal showers.

Customizable option: They can easily be made gluten-free using a flour blend, ensuring everyone can partake!

Time-efficient baking: Whip them up in under an hour, making it simple to enjoy homemade treats without the fuss.

Perfect for sharing: Delightful bite-sized portions mean you can serve them at gatherings or just treat yourself—a win-win!

Feeling inspired? Once you try these, don’t miss out on pairing them with a cup of tea and checking out my delicious Pumpkin Cupcakes with Maple Cream Cheese Frosting for an irresistible dessert spread!

Mini Lemon Cakes Ingredients

For the Cakes
• All-purpose flour – Provides structure; substitute with a gluten-free flour blend for a gluten-free option.
• Kosher salt – Enhances flavors; use table salt if kosher is unavailable.
• Baking soda – Leavening agent; crucial for a light texture—do not substitute.
• Unsalted butter (softened) – Adds richness and a light texture; make sure it’s at room temperature.
• Granulated sugar – Sweetens and tenderizes the cake; can be swapped with coconut sugar for a different flavor.
• Light brown sugar – Adds moisture and depth; substitute with additional granulated sugar if needed.
• Lemon zest – Provides bright citrus flavor; use fresh lemons for the best results.
• Large eggs (room temperature) – A binding agent for the batter; important for proper emulsification.
• Sour cream (room temperature) – Ensures moistness; can be replaced with Greek yogurt or a dairy-free option.
• Whole milk (room temperature) – Adds moisture; can be substituted with any plant-based milk.
• Vanilla extract – Enhances flavor; opt for pure vanilla for best quality.

For the Lavender Glaze
• Lavender (dried culinary) – Infuses the glaze with floral notes; ensure it’s culinary-grade lavender.
• Powdered sugar – Used for sweetness and texture; regular sugar can be blended if you run out.

For Garnish
• Edible flowers (optional) – Adds visual appeal; opt for flowers like violas or pansies for a lovely touch.

These Mini Lemon Cakes with Lavender Glaze are sure to be a hit, providing a taste of elegance that will leave your guests wanting more!

Step‑by‑Step Instructions for Mini Lemon Cakes with Lavender Glaze

Step 1: Preheat Oven
Start by preheating your oven to 325°F (160°C). While the oven warms up, prepare your mini cake trays by spraying them lightly with baking spray to ensure the cakes release easily after baking. This step is essential for achieving those beautifully shaped Mini Lemon Cakes with Lavender Glaze.

Step 2: Prep Dry Ingredients
In a medium mixing bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon of kosher salt, and 1 teaspoon of baking soda until well combined. This mixture creates the foundation of your cakes. Make sure there are no lumps in the flour, as this will help contribute to the light texture of your Mini Lemon Cakes.

Step 3: Mix Wet Ingredients
In a stand mixer, combine ½ cup of softened unsalted butter, ¾ cup of granulated sugar, ¼ cup of light brown sugar, and the zest of one lemon. Beat the mixture on medium speed for about 3 minutes until it becomes light and fluffy. Then, add the eggs one at a time, mixing well after each addition. This ensures a tender crumb in your Mini Lemon Cakes.

Step 4: Combine Ingredients
Now, alternate adding the dry ingredient mixture and ½ cup of sour cream mixed with ½ cup of whole milk into the butter mixture. Start with the dry mix, then add the wet, continuing until everything is just combined. Be careful not to overmix, or you may lose that tender texture in your Mini Lemon Cakes with Lavender Glaze.

Step 5: Bake
Spoon the batter into the prepared mini cake trays, filling each about ¾ full. Slide them into the preheated oven and bake for 18-20 minutes. They’re done when a toothpick inserted in the center comes out clean. Let the cakes cool in the trays for 10 minutes before transferring them to a wire rack to cool completely.

Step 6: Make the Lavender Glaze
While the cakes cool, microwave ¼ cup of milk until hot, then steep 1 tablespoon of dried culinary lavender in it for 10 minutes. After steeping, strain the lavender and mix the infused milk with 1 cup of powdered sugar and 1 teaspoon of vanilla extract until smooth. This will become your delightful glaze for the Mini Lemon Cakes.

Step 7: Glaze Cakes
Once the cakes are completely cool, drizzle the lavender glaze over each mini cake, allowing it to cascade down the sides for a beautiful effect. For an extra touch, garnish your cakes with a sprinkle of lemon zest and some edible flowers, if using. This finishing touch elevates the presentation, making them perfect for any gathering.

How to Store and Freeze Mini Lemon Cakes

Room Temperature: Store the mini lemon cakes at room temperature in an airtight container for up to 2 days. They’ll remain moist and flavorful, ready for your enjoyment!

Fridge: If you prefer a cooler treat or need to extend their shelf life, refrigerate the cakes in an airtight container for up to 5 days. Allow them to come to room temperature before serving for the best texture.

Freezer: For longer storage, freeze the mini lemon cakes for up to 2 months. Wrap each cake in plastic wrap and then place them in a freezer-safe bag. Thaw in the fridge overnight before enjoying.

Reheating: To enjoy them warm, gently reheat in the microwave for 10-15 seconds. The delightful taste of mini lemon cakes with lavender glaze will brighten your day!

Make Ahead Options

These Mini Lemon Cakes with Lavender Glaze are perfect for busy home cooks looking to save time while enjoying a delightful dessert! You can prepare the batter up to 24 hours in advance and refrigerate it in an airtight container to keep it fresh. If you prefer, bake the cakes ahead and store them at room temperature for up to 2 days. For the glaze, make it in advance and refrigerate; just reheat gently before drizzling over the cooled cakes. This way, you’ll ensure a tender texture and vibrant flavor, making your preparation simple and stress-free. When ready to serve, simply glaze the cakes, add a sprinkle of lemon zest, and garnish with edible flowers for an elegant touch!

What to Serve with Mini Lemon Cakes with Lavender Glaze?

Indulging in these charming mini treats opens the door to creating a delightful meal that engages all the senses.

Fresh Berry Medley: A mix of strawberries, blueberries, and raspberries adds a burst of color and tangy sweetness, enhancing the citrus notes in the cakes.
Lightly Whipped Cream: Fluffy and luscious, whipped cream drizzled over the cakes adds a creamy contrast that makes every bite even more delightful.
Chilled Herbal Tea: Refreshing and aromatic, a cold brew of chamomile or mint tea complements the floral lavender glaze while providing a soothing balance.
Citrus Salad: A vibrant salad of mixed greens, oranges, and a light vinaigrette brings brightness to the table, perfectly harmonizing with the lemony flavor of the cakes.
Chocolate Dipped Strawberries: The rich sweetness of dark chocolate pairs beautifully against the light, tangy flavors in the mini cakes, creating a decadent experience.
Almond Scones: These buttery scones, with their nutty flavor, complement the lemon cakes while providing a satisfying, crumbly texture that pairs well with tea.
Sparkling Lemonade: This effervescent drink invigorates your palate, echoing the lemon essence in the dessert, making it a festive choice for any gathering.
Lavender-Infused Ice Cream: A scoop of this creamy delight adds an indulgent floral twist, enhancing the unique glaze and offering a luxurious dessert experience.
Sweet Lemonade Cookies: Soft, chewy cookies with a hint of lemon create a cheerful counterpoint to the cakes, perfect for sharing with loved ones.

Mini Lemon Cakes Variations & Substitutions

Feel free to get creative with these mini lemon cakes, as there are endless possibilities that can enhance their flavor and texture!

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a delightful version everyone can enjoy.
Lemon Glaze: Swap out the lavender glaze for a simple lemon glaze made from fresh lemon juice and powdered sugar for an extra citrus burst.
Poppy Seeds: Add 2 tablespoons of poppy seeds to the batter for a lovely crunch and visual appeal.
Cupcake Transformation: Use a muffin tin instead of mini cake trays, adjusting the baking time to 18-22 minutes for perfectly fluffy cupcakes.
Dairy-Free: Replace milk and sour cream with almond or coconut milk and a dairy-free yogurt alternative to make it vegan-friendly.
Flavor Infusion: Experiment with different extracts, like almond or coconut, to complement the lemon flavor beautifully.
Simple Syrup: Drizzle cakes with a lemon-infused simple syrup before glazing for an added moistness that makes every bite unforgettable.
Herb Infusion: Consider replacing lavender with fresh herbs like rosemary or thyme for a unique aromatic experience in your glaze.

Once you’ve wowed your guests with these delightful mini lemon cakes, why not explore more delicious desserts like Chocolate Pumpkin Cupcakes or treat them to a slice of moist Lemon Zucchini Bread? Happy baking!

Expert Tips for Mini Lemon Cakes

Room Temperature Ingredients: Ensure all dairy products and eggs are at room temperature to create a smooth batter and achieve the best texture in your Mini Lemon Cakes.
Avoid Overmixing: Be gentle when mixing the batter once you add the flour. Overmixing can lead to tough cakes, so mix until just combined for that tender crumb.
Steep Lavender Properly: Allow the lavender to steep fully in hot milk for at least 10 minutes. This step is crucial to infuse the milk with maximum flavor for the glaze.
Check for Doneness: Using a toothpick to test the cakes is important; if it comes out clean, they’re ready to come out of the oven. Don’t wait too long, or they can dry out.
Creative Glazing: If you’re feeling adventurous, you can replace lavender with fresh lemon juice in the glaze for a tangy twist or experiment with other flavors that complement lemon!

Mini Lemon Cakes with Lavender Glaze Recipe FAQs

How do I select the perfect lemons for my cakes?
Absolutely! Look for lemons that are bright yellow, firm, and slightly heavy for their size. Avoid any with dark spots or wrinkles, as these may indicate they are overripe. Fresh lemons will provide the best zest and juice, enhancing the flavor of your Mini Lemon Cakes.

What is the best way to store mini lemon cakes?
To keep your Mini Lemon Cakes with Lavender Glaze fresh, store them in an airtight container at room temperature for up to 2 days. If you have leftovers, place them in the fridge for up to 5 days. Just remember to let them come back to room temperature before serving for the best taste!

Can I freeze mini lemon cakes, and how do I do it?
Yes! These mini lemon cakes freeze beautifully. To freeze, wrap each cake tightly in plastic wrap and then place them in a freezer-safe bag. They will maintain their flavor and texture for up to 2 months. When you’re ready to enjoy, simply thaw them in the refrigerator overnight.

My cakes didn’t rise; what went wrong?
Very! If your mini lemon cakes didn’t rise properly, it could be due to a few factors. Make sure your baking soda is fresh, as an expired leavening agent won’t produce the desired lift. Additionally, ensure your ingredients are at room temperature, which helps with the proper chemical reactions needed for rising. Lastly, avoid overmixing the batter after adding flour, as this can lead to dense cakes!

Are there any dietary considerations for this recipe?
Absolutely! If you’re looking for a gluten-free option for the Mini Lemon Cakes, you can replace all-purpose flour with a gluten-free flour blend. Be cautious with lavender, as some people may have allergies. Also, the glaze can be made dairy-free by using almond or coconut milk as substitutes.

How can I tell when my mini lemon cakes are done baking?
For perfect Mini Lemon Cakes, insert a toothpick into the center of each cake. If it comes out clean or with just a few crumbs attached, they’re ready! This usually takes about 18-20 minutes. Remember to check them a couple of minutes before the end of the baking time to avoid overbaking!