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Mini Lemon Cakes with Lavender Glaze

Irresistibly Moist Mini Lemon Cakes with Lavender Glaze

Delight in these Mini Lemon Cakes with Lavender Glaze, a perfect blend of citrus and floral flavors for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option.
  • 1/2 teaspoon kosher salt enhances flavor.
  • 1 teaspoon baking soda helps the cakes rise.
  • 1/2 cup unsalted butter at room temperature.
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • Zest from 2 lemons lemon zest infuses flavor.
  • 2 large eggs room temperature.
  • 1/2 cup sour cream Greek yogurt can be substituted.
  • 1/2 cup whole milk can use almond milk for dairy-free option.
  • 1 teaspoon vanilla extract
For the Lavender Glaze
  • 1/4 cup whole milk for lavender infusion.
  • 2 tablespoons culinary lavender food-grade.
  • 1 1/2 cups powdered sugar
  • a pinch salt
  • 1 teaspoon vanilla extract
For Garnish (Optional)
  • edible flowers for stunning presentation.
  • lemon zest for garnish.

Equipment

  • Stand mixer
  • Mixing Bowls
  • small saucepan
  • wire rack
  • Mini cake trays

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare two 6-cup mini cake trays with baking spray.
  2. In a medium bowl, whisk together flour, salt, and baking soda until combined.
  3. Beat butter, granulated sugar, and light brown sugar in a stand mixer until light and fluffy.
  4. Add eggs one at a time to the butter-sugar mixture, mixing well after each addition.
  5. In a separate bowl, whisk together sour cream, whole milk, and vanilla extract, then combine with dry ingredients.
  6. Divide batter among mini cake trays, fill two-thirds full, and bake for 18-20 minutes.
  7. Allow mini cakes to cool in trays for 10 minutes, then transfer to a wire rack.
  8. Prepare lavender glaze by heating milk and steeping culinary lavender for 10 minutes.
  9. Combine strained lavender milk with powdered sugar, salt, and vanilla extract, whisk until smooth.
  10. Drizzle glaze over cooled cakes and garnish with lemon zest and edible flowers.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 40mgSodium: 150mgPotassium: 80mgSugar: 10gVitamin A: 5IUVitamin C: 4mgCalcium: 2mgIron: 4mg

Notes

Ensure all refrigerated items are at room temperature for the best results. Avoid overmixing the batter.

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