Mini Lemon Cakes with Lavender Glaze Recipe
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.
- 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
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
- 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.
- 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.
- Add eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain the batter’s structure.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
