Mini Lemon Cakes With Lavender Glaze Recipe
Delightfully moist mini lemon cakes topped with a fragrant lavender glaze, this recipe combines bright citrus flavors with floral notes for an elegant dessert perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 mini lemon cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Lemon Cakes
- 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
Lavender Glaze
- 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
Garnish
- Edible flowers (as needed)
- Lemon zest (as needed)
Instructions
- Preheat and prepare pans: Preheat oven to 325°F. Thoroughly coat two 6-cup mini cake trays with baking spray to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined.
- Cream butter, sugars, and zest: Using a stand mixer on medium speed, beat the softened unsalted butter, granulated sugar, light brown sugar, and grated lemon zest until light and fluffy, about 3 minutes.
- Add eggs: Add the eggs one at a time, beating well after each addition to ensure thorough incorporation.
- Combine wet ingredients: In a small bowl, whisk together sour cream, whole milk, and vanilla extract until smooth.
- Incorporate mixtures: With the mixer on low speed, alternately add the flour mixture and sour cream mixture to the batter, starting and ending with the flour mixture. Mix just until combined to avoid overmixing.
- Fill pans and bake: Evenly divide the batter among the prepared mini cake trays. Tap trays gently on the counter to release trapped air bubbles. Bake for 18 to 20 minutes or until a wooden pick inserted comes out clean.
- Cool the cakes: Let the cakes cool in the trays for 10 minutes, then carefully invert onto a wire rack to cool completely, about 1 hour.
- Infuse milk with lavender: Microwave 1/4 cup whole milk for 1 minute until hot. Add culinary lavender and let steep for 10 minutes to infuse flavor. Strain the milk through a fine mesh strainer, discarding the lavender buds.
- Make the glaze: In a medium bowl, combine powdered sugar, kosher salt, and vanilla extract. Gradually stir in the steeped milk, adding 1 teaspoon at a time until the glaze is smooth and pourable.
- Glaze and garnish: Drizzle the cooled lemon cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers as desired for an elegant presentation.
Notes
- Ensure all wet ingredients are at room temperature for proper mixing and texture.
- Be careful not to overmix the batter after adding the flour to keep the cakes tender.
- If culinary lavender is unavailable, substitute with dried lavender buds labeled for cooking.
- Edible flowers add beautiful color but confirm they are safe for consumption.
- Store any leftover cakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
Keywords: mini lemon cakes, lavender glaze, lemon desserts, floral dessert, spring cake, mini cakes, sour cream cake
