Mini Lemon Cakes with Lavender Glaze Recipe

Introduction

These mini lemon cakes with lavender glaze are a delightful treat perfect for spring or any special occasion. Light, citrusy, and topped with a fragrant floral glaze, they combine simple ingredients into an elegant dessert.

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

1. Step 1: Preheat your oven to 325°F. Thoroughly coat two 6-cup mini cake trays with baking spray. In a bowl, whisk together the flour, kosher salt, and baking soda.
2. Step 2: In a stand mixer, beat the softened butter, granulated sugar, light brown sugar, and grated lemon zest on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition.
3. Step 3: In a small bowl, whisk together the sour cream, 1/4 cup whole milk, and vanilla extract. With the mixer on low speed, gradually add the flour mixture and the sour cream mixture in alternating batches, starting and ending with the flour mixture. Mix just until combined.
4. Step 4: Divide the batter evenly among the prepared mini cake 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 into the center comes out clean.
5. Step 5: Let the cakes cool in the trays for 10 minutes. Then invert them onto a wire rack and allow them to cool completely, about 1 hour.
6. Step 6: To make the lavender glaze, heat 1/4 cup of whole milk in the microwave for 1 minute until hot. Add the culinary lavender and let it steep for 10 minutes. Strain the milk through a fine mesh strainer, discarding the lavender buds.
7. Step 7: In a medium bowl, combine the powdered sugar, kosher salt, and vanilla extract. Gradually stir in the steeped milk, adding about 1 teaspoon at a time, until you achieve a smooth, pourable glaze.
8. Step 8: Drizzle the cooled mini cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers if desired, then serve.

Tips & Variations

• For a stronger lemon flavor, add a teaspoon of lemon juice to the batter or glaze.
• If you don’t have culinary lavender, substitute with a drop of lavender extract, but use sparingly to avoid overpowering the cake.
• Use cupcake tins if mini cake trays aren’t available; just reduce baking time slightly and check for doneness early.
• Edible flowers add a beautiful touch, but make sure they are pesticide-free and safe to eat.

Storage

Store the mini lemon cakes in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days, bringing them to room temperature before serving. The glaze may soften when stored in the fridge, so drizzle it fresh if preferred. These cakes can also be frozen, wrapped tightly, for up to 1 month; thaw at room temperature before glazing.

How to Serve

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 mix by hand using a sturdy whisk and a lot of elbow grease. Just make sure the butter and sugars are well combined and fluffy before adding the eggs.

What kind of lavender is safe to use in cooking?

Use culinary lavender, which is specifically grown for food use and is free from pesticides. Never use lavender from the florist or garden center unless it is labeled as safe for culinary purposes.

Mini Lemon Cakes with Lavender Glaze Recipe

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★★★★★

4.6 from 98 reviews

These Mini Lemon Cakes with Lavender Glaze are tender, moist, and bursting with bright citrus flavor, complemented perfectly by a delicate floral lavender-infused glaze. Perfectly portioned in mini cake trays, they make an elegant dessert for any occasion, garnished with edible flowers and lemon zest for a beautiful presentation.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 mini lemon cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake 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

Glaze Ingredients

• 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

1. Preheat and prepare pans: Preheat your oven to 325°F. Thoroughly coat two 6-cup mini cake trays with baking spray to prevent sticking. In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda; set aside.
2. Cream butter and sugars: In a stand mixer fitted with the paddle attachment, beat the softened unsalted butter, granulated sugar, light brown sugar, and grated lemon zest on medium speed until the mixture is light and fluffy, approximately 3 minutes. This step ensures a tender and airy cake texture.
3. Add eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain the batter’s structure.
4. Combine wet and dry ingredients: In a separate 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 alternately to the batter, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
5. Fill trays and bake: Evenly divide the batter among the prepared mini cake trays. Gently tap the trays on the counter to release any air bubbles, ensuring smooth cake surfaces. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
6. Cool the cakes: Allow the cakes to cool in the trays for 10 minutes before carefully inverting them onto a wire rack to cool completely, about 1 hour.
7. Prepare lavender milk: Once the cakes have cooled, heat 1/4 cup whole milk in the microwave for 1 minute until hot. Add the culinary lavender to the milk and let it steep for 10 minutes to infuse the floral aroma.
8. Make the glaze: Strain the lavender-infused milk through a fine mesh strainer to remove lavender buds. In a medium bowl, combine the powdered sugar, kosher salt, and vanilla extract. Gradually stir in the steeped milk one teaspoon at a time until you achieve a smooth and pourable glaze consistency.
9. Glaze and garnish: Drizzle the lavender glaze evenly over the cooled mini lemon cakes. Garnish with additional lemon zest and edible flowers for an elegant finishing touch.

Notes

• Ensure all dairy ingredients (butter, sour cream, milk) are at room temperature for the best cake texture.
• Do not overmix the batter once adding the flour to keep the cakes tender.
• The lavender infusion can be adjusted according to personal preference; steep less for a milder floral flavor.
• If you don’t have mini cake trays, you can use a muffin tin or mini loaf pans but adjust baking time accordingly.
• Store 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, lemon cake recipe, lavender glaze, floral glaze, lemon dessert, mini cakes, elegant dessert