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Mini Lemon Cakes with Lavender Glaze

Sweet Mini Lemon Cakes with Lavender Glaze for Perfect Celebrations

Mini Lemon Cakes with Lavender Glaze are elegant and easy-to-make treats that impress at any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 mini cakes
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Kosher Salt Enhances flavor.
  • 0.5 cups Unsalted Butter Softened at room temperature.
  • 0.5 cups Granulated Sugar
  • 0.25 cups Light Brown Sugar Adds moisture.
  • 1 tablespoon Grated Lemon Zest Use fresh lemons.
  • 2 large Large Eggs Room temperature.
  • 0.5 cups Sour Cream At room temperature.
  • 0.25 cups Whole Milk At room temperature.
  • 1 teaspoon Vanilla Extract
For the Lavender Glaze
  • 0.25 cups Whole Milk Room temperature.
  • 1 tablespoon Culinary Lavender (dried) Ensure it's food-grade.
  • 1 cups Powdered Sugar
  • 0.5 teaspoon Vanilla Extract
  • Edible Flowers (Optional) For garnishing.

Equipment

  • Stand mixer
  • Medium Bowl
  • Mini cake trays
  • small saucepan

Method
 

Baking
  1. Preheat your oven to 325°F (160°C). Grease two 6-cup mini cake trays.
  2. In a medium bowl, whisk together all-purpose flour, kosher salt, and baking soda.
  3. In a stand mixer, cream together softened unsalted butter, granulated sugar, light brown sugar, and lemon zest until light and fluffy.
  4. Add large eggs one at a time, mixing well after each addition.
  5. Whisk together sour cream, whole milk, and vanilla extract in a separate bowl.
  6. Gradually mix dry ingredients into wet ingredients until just combined.
  7. Pour batter into mini cake trays and bake for 18-20 minutes.
  8. Allow cakes to cool in trays for a few minutes before transferring to a wire rack.
  9. To make the glaze, heat whole milk and steep culinary lavender for 10 minutes, then strain.
  10. Combine infused milk with powdered sugar and vanilla extract until smooth.
  11. Drizzle the glaze over cooled mini cakes and garnish with lemon zest and edible flowers.

Nutrition

Serving: 1mini cakeCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 90mgPotassium: 60mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for the best results. Store uneaten cakes in an airtight container at room temperature for up to two days or refrigerate for longer freshness.

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