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Mini Lemon Cakes with Lavender Glaze

Delight in Mini Lemon Cakes with Lavender Glaze Bliss

Mini Lemon Cakes with Lavender Glaze are a charming combination of moist cake bursting with fresh lemon flavor, topped with a silky lavender glaze.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1.5 cups all-purpose flour Can substitute with gluten-free blend.
  • 0.5 teaspoon kosher salt Enhances overall flavor.
  • 1 teaspoon baking soda Essential for rising.
  • 0.5 cups unsalted butter Softened for proper mixing.
  • 0.5 cups granulated sugar
  • 0.5 cups light brown sugar
  • Zest from 2 lemons lemon zest For bright, citrusy notes.
  • 2 large eggs Room temperature for best results.
  • 0.5 cups sour cream Full-fat yields the best results.
  • 0.25 cups whole milk At room temperature.
  • 1 teaspoon vanilla extract
For the Lavender Glaze
  • 1 tablespoon dried culinary lavender Ensure it's food-grade.
  • 3 tablespoons whole milk For steeping.
  • 1 cup powdered sugar
  • pinch of salt
  • 0.5 teaspoon vanilla extract
Optional Garnish
  • edible flowers For beautiful color contrast.

Equipment

  • Mini cake trays
  • mixing bowls
  • electric mixer
  • Saucepan
  • whisk

Method
 

Making Mini Lemon Cakes
  1. Preheat your oven to 325°F (163°C) and spray mini cake trays with baking spray.
  2. Whisk together flour, salt, and baking soda in a medium bowl.
  3. Cream butter and sugars in a large mixing bowl until light and fluffy.
  4. Incorporate the eggs, one at a time, until smooth.
  5. Mix sour cream, milk, and vanilla separately, then combine with the creamed mixture and dry ingredients.
  6. Fill the trays two-thirds full with batter and tap to release air bubbles.
  7. Bake for 18-20 minutes until a toothpick comes out clean; cool in trays for 10 minutes.
  8. Heat milk and steep lavender, then strain to make the glaze.
  9. Mix powdered sugar with lavender-infused milk to achieve a smooth consistency.
  10. Drizzle glaze over cooled cakes and garnish with edible flowers if desired.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 14gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all dairy ingredients are at room temperature for an even batter mix. Avoid overmixing to keep cakes light and airy.

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