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Mini Lemon Cakes with Lavender Glaze Recipe

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★★★★★

4.8 from 95 reviews

These Ultimate Mini Lemon Cakes with Lavender Glaze are elegant, moist, and bursting with fresh lemon flavor paired with a delicate, floral lavender glaze. Perfect for any special occasion or a delightful teatime treat, these bite-sized cakes are easy to make and beautifully presented with edible flowers and lemon zest garnish.

Ingredients

Scale

For the 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

For the 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
  • Edible flowers and additional lemon zest for garnish (as needed)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Thoroughly coat two 6-cup mini cake trays with baking spray to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Set aside.
  3. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, 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.
  4. Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure full incorporation.
  5. Combine Wet Ingredients: In a small bowl, whisk together sour cream, whole milk, and vanilla extract.
  6. Combine Mixtures: With the mixer on low speed, alternately add the flour mixture and sour cream mixture to the batter beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
  7. Fill Pans and Bake: Evenly divide the batter among the prepared mini cake trays. Tap the trays gently on the counter to release any air bubbles. Bake in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted in the center comes out clean.
  8. Cool Cakes: Let the cakes cool in the pans for 10 minutes, then carefully invert them onto a wire rack to cool completely, approximately 1 hour.
  9. Prepare Lavender Milk: When ready to make the glaze, microwave 1/4 cup whole milk for 1 minute until hot. Add culinary lavender and allow it to steep for 10 minutes to infuse the milk with flavor.
  10. Strain Lavender Milk: Strain the lavender-infused milk through a fine mesh strainer, discarding the lavender buds.
  11. Make the Glaze: In a medium bowl, combine powdered sugar, kosher salt, and vanilla extract. Gradually add the lavender-steeped milk one teaspoon at a time, stirring continuously until the glaze is smooth and pourable.
  12. Glaze and Garnish: Drizzle the cooled mini lemon cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers for a beautiful presentation.

Notes

  • Ensure butter, eggs, sour cream, and milk are at room temperature for the best cake texture and proper mixing.
  • Do not overmix batter once wet and dry ingredients are combined to keep cakes tender.
  • If culinary lavender is unavailable, dried lavender intended for culinary use or substitute with lavender extract, adjusting quantity carefully.
  • Use a wooden pick or toothpick to check cake doneness; it should come out clean or with a few moist crumbs.
  • Let cakes cool completely before glazing to prevent glaze from melting off.
  • Edible flowers add a lovely decorative touch but are optional.

Keywords: mini lemon cakes, lavender glaze, lemon zest, elegant dessert, mini bundt cakes, floral glaze, teatime treat, easy lemon dessert

Find it online: https://islawhite.com/mini-lemon-cakes-with-lavender-glaze-recipe/