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Mini Lemon Cakes with Lavender Glaze

Mini Lemon Cakes with Lavender Glaze: A Charming Sweet Treat

Delight in these Mini Lemon Cakes with Lavender Glaze, perfect for brunch or tea parties. A charming dessert that combines citrus with floral elegance.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 2 cups All-Purpose Flour Substitution: Use a one-to-one gluten-free flour blend for a gluten-free version.
  • 1 tsp Kosher Salt Use table salt if needed, but adjust amount.
  • 1 tsp Baking Soda
  • 1 cup Unsalted Butter Use softened butter at room temperature for best results.
  • 3/4 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar
  • 1 tbsp Lemon Zest Zest from about 2 fresh lemons.
  • 3 large Eggs Use large eggs at room temperature for best incorporation.
  • 1 cup Sour Cream Room temperature sour cream is key to emulsification.
  • 1/2 cup Whole Milk Should also be at room temperature.
  • 1 tsp Vanilla Extract
For the Lavender Glaze
  • 1 tbsp Lavender (Culinary Grade) Ensure it's food-grade; can be omitted for a lemon-only glaze.
  • 2 cups Powdered Sugar
For Optional Garnish
  • 1 cup Edible Flowers For garnishing; adds a beautiful touch to the presentation.

Equipment

  • Mixing bowls
  • electric mixer
  • Oven
  • Mini cake trays

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C) and prepare two (6-cup) mini cake trays with baking spray.
  2. In a large mixing bowl, whisk together the flour, salt, and baking soda; set aside.
  3. In another bowl, beat the softened unsalted butter, granulated sugar, light brown sugar, and lemon zest until light and fluffy.
  4. Add the large eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together the sour cream, whole milk, and vanilla extract. Add this mixture to the butter mixture, alternating with the dry ingredients.
  6. Distribute the batter evenly into the cake trays and tap gently on the counter to release air bubbles. Bake for 18-20 minutes.
  7. While cakes cool, prepare the lavender glaze by steeping culinary lavender in hot milk for 10 minutes, then mix with powdered sugar.
  8. Once the cakes are cool, drizzle the lavender glaze over each and garnish with lemon zest and edible flowers.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing the batter for tender cakes.

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