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Mini Lemon Cakes with Lavender Glaze

Delightful Mini Lemon Cakes with Lavender Glaze Recipe

Mini Lemon Cakes with Lavender Glaze are a delightful treat combining lemony flavors with floral elegance, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mini Cakes
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for gluten-free version
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon Baking Soda Ensure it's fresh
  • 1/2 cup Unsalted Butter Softened
  • 1/2 cup Granulated Sugar Can substitute with coconut sugar
  • 1/4 cup Light Brown Sugar Replace with more granulated sugar if unavailable
  • 1 tablespoon Grated Lemon Zest Fresh zest is key
  • 2 large Large Eggs Room temperature
  • 1/2 cup Sour Cream Plain yogurt can be substituted
  • 1/2 cup Whole Milk Use buttermilk for added tang if preferred
  • 1 teaspoon Vanilla Extract Use pure vanilla for best flavor
For the Lavender Glaze
  • 1/4 cup Culinary Lavender Ensure it's food-grade
  • 1 cup Powdered Sugar
  • 1/4 cup Milk Can substitute with non-dairy milk
For Garnishing
  • Edible Flowers (optional) Choose food-safe varieties like violas or pansies

Equipment

  • Stand mixer
  • Mixing Bowls
  • Mini cake trays
  • wire rack
  • Microwave-safe bowl

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (160°C) and coat mini cake trays with baking spray.
  2. In a large bowl, whisk together flour, salt, and baking soda for 1-2 minutes.
  3. In a stand mixer, cream butter, granulated sugar, light brown sugar, and lemon zest for 3 minutes until fluffy.
  4. Add eggs one at a time to the butter mixture, mixing after each addition until smooth.
  5. In a small bowl, whisk together sour cream, milk, and vanilla until combined.
  6. Gradually add the dry ingredients and the wet mixture to the stand mixer, mixing until just combined.
  7. Divide the batter between prepared trays, filling each about 2/3 full, and bake for 18-20 minutes until a toothpick comes out clean.
  8. Let the mini cakes cool in the trays for 10 minutes before transferring them to a wire rack to cool completely.
  9. In a microwave-safe bowl, heat milk and steep lavender for 10 minutes, then strain and mix with powdered sugar until smooth.
  10. Drizzle the lavender glaze over the cooled cakes and optionally garnish with grated lemon zest and edible flowers.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 40mgSodium: 150mgPotassium: 100mgSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Use room temperature ingredients for better emulsification. Measure accurately to maintain texture and sweetness.

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