Introduction

These Ultimate Mini Lemon Cakes with Lavender Glaze are light, fragrant, and elegantly simple to make. Perfect for a special occasion or an afternoon treat, their delicate citrus flavor pairs beautifully with a subtle floral glaze. Let’s bake these charming little cakes that look as lovely as they taste!

Two small round cakes with a golden-brown crust and scalloped edges sit side by side on a white plate with a thin brown rim. Each cake is covered with a shiny white glaze that drips down the sides. On top of each cake are small lemon wedges and sprigs of green rosemary, with tiny purple lavender flowers scattered across the glaze and plate. A bundle of lavender and whole yellow lemons are softly blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (for glaze)
1/8 tsp. vanilla extract (for glaze)
Edible flowers and lemon zest for garnish (optional)

Instructions

Step 1: Preheat your oven to 325°F. Grease two 6-cup mini cake trays thoroughly with baking spray. In a bowl, whisk together the flour, kosher salt, and baking soda; set aside.
Step 2: In a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, brown sugar, and lemon zest on medium speed until light and fluffy, about 3 minutes.
Step 3: Add the eggs one at a time, beating well after each addition. In a small bowl, whisk sour cream, whole milk, and vanilla extract together.
Step 4: With the mixer on low, add the dry flour mixture and sour cream mixture alternately in batches, beginning and ending with the flour. Mix just until combined—do not overmix.
Step 5: Divide the batter evenly among the prepared cake trays. Tap the trays gently on the counter to release any air bubbles.
Step 6: Bake for 18 to 20 minutes or until a wooden pick inserted into the cakes comes out clean. Let the cakes cool in the trays for 10 minutes, then invert them onto a wire rack to cool completely, about 1 hour.
Step 7: While the cakes cool, prepare the lavender glaze. Microwave 1/4 cup whole milk on high for 1 minute until hot. Add the culinary lavender and let it steep for 10 minutes.
Step 8: Strain the lavender milk through a fine-mesh strainer into a medium bowl, discarding the lavender buds. Stir in powdered sugar, kosher salt, and vanilla extract. Add the lavender milk gradually, 1 teaspoon at a time, until the glaze is smooth and pourable.
Step 9: Drizzle the cooled mini lemon cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers if desired. Serve and enjoy!

Tips & Variations

For a stronger lemon flavor, add a tablespoon of lemon juice to the batter or glaze.
If you don’t have culinary lavender, substitute with a teaspoon of lemon extract or omit it entirely for a pure lemon cake.
Use a mini bundt or muffin pan to give your cakes a pretty shape and easy portion control.
Make sure all wet ingredients are at room temperature to ensure a smooth batter and even baking.

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 5 days but bring to room temperature before serving. The glaze may soften in the fridge — you can refresh it by drizzling a little extra glaze before serving.

How to Serve

Two small round cakes with a golden-brown crust and vertical ridges are placed on a white plate. Each cake is topped with a drizzle of white glaze, a small piece of lemon, and a sprig of green rosemary along with tiny purple flower petals. Around the cakes on the plate, there are more small purple flowers, with two whole lemons and green leaves blurred in the white marbled background. The cakes have a moist and shiny texture from the glaze. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes without a stand mixer?

Yes! You can use a hand mixer or even whisk by hand, but be sure to thoroughly cream the butter and sugars to get a light texture.

Is it okay to use dried lavender instead of culinary lavender?

Only use culinary-grade lavender, which is safe for cooking and free of pesticides. Dried lavender meant for decoration might not be safe or palatable. Culinary lavender ensures a clean, fragrant flavor.