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Mini Lemon Cakes with Lavender Glaze

Delightful Mini Lemon Cakes with Lavender Glaze to Savor

Enjoy these Mini Lemon Cakes with Lavender Glaze for a delightful and elegant dessert experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 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.
For the Lavender Glaze
  • 1 tablespoon lavender (dried culinary) Ensure it's culinary-grade.
  • 1 cups powdered sugar Regular sugar can be blended if you run out.
For Garnish
  • edible flowers (optional) Opt for flowers like violas or pansies.

Equipment

  • stand mixer
  • mixing bowls
  • Measuring cups
  • Measuring spoons
  • mini cake trays
  • baking spray
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare mini cake trays with baking spray.
  2. In a medium bowl, whisk together flour, salt, and baking soda until combined.
  3. In a stand mixer, combine butter, granulated sugar, light brown sugar, and lemon zest. Beat until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Alternate adding dry mixture and sour cream combined with milk.
  5. Spoon batter into trays, filling each about ¾ full, and bake for 18-20 minutes until a toothpick comes out clean.
  6. While cooling, microwave milk and steep lavender for 10 minutes. Strain and mix with powdered sugar and vanilla extract.
  7. Drizzle glaze over cooled cakes and garnish with lemon zest and edible flowers if desired.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 80mgSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for best texture. Avoid overmixing to maintain tender crumb. You can experiment with flavors in the glaze.

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