Mini Lemon Cakes with Lavender Glaze Recipe

Introduction

These mini lemon cakes with lavender glaze are a delightful treat, perfect for spring gatherings or afternoon tea. Bursting with fresh lemon flavor and a hint of floral lavender, they’re as beautiful 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
• 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 (optional)

Instructions

1. Step 1: Preheat your oven to 325°F and thoroughly coat two 6-cup mini cake trays with baking spray. In a bowl, whisk together the flour, salt, and baking soda.
2. Step 2: Using a stand mixer with a paddle attachment, beat the softened butter, granulated sugar, brown sugar, and lemon zest on medium speed until the mixture is light and fluffy, about 3 minutes.
3. Step 3: Add the eggs one at a time, beating well after each addition to fully incorporate them.
4. Step 4: In a small bowl, whisk together the sour cream, milk, and vanilla extract. With the mixer on low speed, gradually add the flour mixture and the sour cream mixture alternately in batches, beginning and ending with the flour. Mix just until combined to avoid overmixing.
5. Step 5: Evenly divide the batter among the prepared mini cake trays. Tap the trays gently on the counter to release any air bubbles.
6. Step 6: Bake the cakes for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
7. Step 7: Let the cakes cool in the trays for 10 minutes, then invert them onto a wire rack to cool completely, about 1 hour.
8. Step 8: To make the lavender glaze, heat 1/4 cup of whole milk in the microwave for 1 minute until hot. Add the culinary lavender and steep for 10 minutes. Strain the milk through a fine-mesh strainer to remove the lavender buds.
9. Step 9: In a medium bowl, combine the powdered sugar, kosher salt, and vanilla extract. Gradually stir in the lavender-infused milk, a teaspoon at a time, until you achieve a smooth, pourable glaze.
10. Step 10: Drizzle the cooled cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers if desired before serving.

Tips & Variations

• Make sure all your wet ingredients are at room temperature; this helps the batter mix evenly and results in a tender crumb.
• If you can’t find culinary lavender, substitute with a small amount of dried lavender or use lemon extract for an extra citrus note in the glaze.
• For a dairy-free version, substitute the milk and sour cream with almond or oat milk and coconut yogurt.

Storage

Store the mini lemon cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. Before serving, bring to room temperature for best texture. The lavender glaze may soften slightly when refrigerated but will firm up again at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular baking powder instead of baking soda?

This recipe specifically calls for baking soda to help the cakes rise and create a tender texture. Using baking powder may affect the rise and texture, so it’s best to stick with baking soda if possible.

Can I make these cakes ahead of time?

Yes, you can bake the cakes a day ahead and store them covered at room temperature. It’s best to glaze them just before serving to keep the glaze fresh and vibrant.

Mini Lemon Cakes with Lavender Glaze Recipe

Print Recipe

★★★★★

4.5 from 59 reviews

These Mini Lemon Cakes with Lavender Glaze are delicate, moist, and bursting with fresh lemon flavor, complemented by a fragrant lavender-scented glaze. Perfectly portioned in mini cake trays, they make an elegant dessert or tea-time treat, highlighted by a beautiful edible flower garnish.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the 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 (163°C). Thoroughly coat two 6-cup mini cake trays (such as mini bundt pans) with baking spray to prevent sticking.
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 fitted with a paddle attachment, beat the softened butter, granulated sugar, light brown sugar, and lemon zest on medium speed until the mixture is light, fluffy, and pale, about 3 minutes.
4. Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure a smooth batter.
5. Combine Wet Ingredients: In a small bowl, whisk together the sour cream, whole milk, and vanilla extract until smooth.
6. Incorporate Dry and Wet Mixtures: With the mixer on low speed, gradually add the flour mixture and sour cream mixture in alternating batches to the butter mixture, beginning and ending with the flour mixture. Mix just until all ingredients are incorporated without overmixing.
7. Fill the Cake Trays: Evenly divide the batter among the prepared mini cake trays. Tap the trays firmly on the counter to release any trapped air bubbles.
8. Bake the Cakes: Bake the cakes in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
9. Cool the Cakes: Let the cakes cool in the trays for 10 minutes. Then invert them onto a wire rack and allow to cool completely, approximately 1 hour.
10. Prepare Lavender Milk Infusion: Heat 1/4 cup whole milk in the microwave for 1 minute until hot. Add the culinary lavender to the milk and let it steep for 10 minutes to infuse the flavor.
11. Strain Lavender Milk: Strain the lavender infused milk through a fine-mesh strainer into a medium bowl, discarding the lavender flowers.
12. Make the Lavender Glaze: To the bowl with powdered sugar, kosher salt, and vanilla extract, gradually add the lavender milk infusion one teaspoon at a time, stirring continuously until you achieve a smooth, pourable glaze.
13. Glaze and Garnish Cakes: Drizzle the cooled mini lemon cakes with the lavender glaze. Garnish with additional grated lemon zest and edible flowers as desired for a beautiful presentation.

Notes

• Ensure all your wet ingredients like eggs, sour cream, and milk are at room temperature to help the batter mix evenly.
• Do not overmix the batter once the flour is added to avoid dense cakes.
• The lavender should be culinary grade to be safe for consumption and impart the best flavor.
• You can substitute the mini bundt pans with muffin tins, but adjust baking time slightly and monitor doneness closely.
• Allow the cakes to cool completely before glazing to prevent the glaze from melting and running off.
• Store leftover cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Keywords: mini lemon cakes, lavender glaze, lemon dessert, mini bundt cakes, floral glaze, spring dessert, elegant cakes