Name: Mini Lemon Cakes With Lavender Glaze Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 1/3 cups all-purpose flour; 1/2 tsp kosher salt; 1/8 tsp baking soda; 1/2 cup unsalted butter, softened; 2/3 cup granulated sugar; 1/3 cup packed light brown sugar; 1 Tbsp grated lemon zest (from 2 lemons); 2 large eggs, at room temperature; 1/4 cup sour cream, at room temperature; 1/4 cup whole milk, at room temperature; 1 tsp vanilla extract; 1/4 cup whole milk; 1/2 tsp culinary lavender; 1 1/2 cups powdered sugar; 1/4 tsp kosher salt; 1/8 tsp vanilla extract; Edible flowers (as needed); Lemon zest (as needed)

Ingredients

1 1/3 cups all-purpose flour

1/2 tsp kosher salt

1/8 tsp baking soda

1/2 cup unsalted butter, softened

2/3 cup granulated sugar

1/3 cup packed light brown sugar

1 Tbsp grated lemon zest (from 2 lemons)

2 large eggs, at room temperature

1/4 cup sour cream, at room temperature

1/4 cup whole milk, at room temperature

1 tsp vanilla extract

1/4 cup whole milk (for glaze)

1/2 tsp culinary lavender

1 1/2 cups powdered sugar

1/4 tsp kosher salt

1/8 tsp vanilla extract

Edible flowers and lemon zest (for garnish, as needed)

Instructions

Step 1: Preheat your oven to 325°F and thoroughly coat two 6-cup mini cake trays with baking spray. In a bowl, whisk together the flour, kosher salt, and baking soda.

Step 2: In a stand mixer, beat the softened butter, granulated sugar, light brown sugar, and lemon zest on medium speed until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.

Step 3: In a small bowl, whisk together the sour cream, whole milk, and vanilla extract. With the mixer on low speed, gradually add the flour mixture and the sour cream mixture in alternating batches, beginning and ending with the flour mixture. Mix just until combined.

Step 4: Divide the batter evenly among the prepared trays. Tap the trays gently on the counter to release any air bubbles. Bake for 18 to 20 minutes, or until a wooden pick inserted in the center comes out clean.

Step 5: Allow the cakes to cool in the trays for 10 minutes, then invert them onto a wire rack to cool completely, about 1 hour.

Step 6: For the glaze, microwave 1/4 cup of whole milk for 1 minute until hot. Stir in the culinary lavender and let it steep for 10 minutes. Strain the milk through a fine mesh strainer to remove the lavender buds.

Step 7: In a medium bowl, combine powdered sugar, kosher salt, and vanilla extract. Gradually add the steeped milk, one teaspoon at a time, stirring until you reach a smooth, pourable glaze consistency.

Step 8: Drizzle the cooled cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers if desired before serving.

Tips & Variations

For a more intense lemon flavor, add a tablespoon of fresh lemon juice to the batter.

If culinary lavender is unavailable, substitute with a teaspoon of dried lavender buds, but use sparingly to avoid bitterness.

To make larger cakes, simply bake the batter in a standard cake pan and adjust baking time accordingly.

Edible flowers add a beautiful visual touch but are optional.

Storage

Store the mini lemon cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 4 days. Allow chilled cakes to come to room temperature before serving. If glazed, store the cakes separately from the glaze and apply just before serving for best results.

FAQs

Can I make these cakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend that measures cup-for-cup. Ensure your blend contains xanthan gum for best texture.

How do I know when the cakes are done?

The cakes are done when a wooden pick inserted into the center comes out clean or with only a few moist crumbs attached. Baking times may vary slightly based on your oven and pan size.