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Mini Lemon Cakes with Lavender Glaze

Irresistible Mini Lemon Cakes with Lavender Glaze Delight

Delight in these Mini Lemon Cakes with Lavender Glaze, a perfect balance of sweetness and zest.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour if desired.
  • 0.5 teaspoon Kosher Salt Table salt can be used if necessary.
  • 0.5 teaspoon Baking Soda Check expiration date for freshness.
  • 0.5 cups Unsalted Butter Use softened for easy blending.
  • 0.5 cups Granulated Sugar Essential for flavor balance.
  • 0.25 cups Light Brown Sugar Contributes moisture and flavor.
  • 1 tablespoon Grated Lemon Zest Use fresh lemons for best flavor.
  • 2 large Large Eggs Ensure at room temperature.
  • 0.5 cups Sour Cream Greek yogurt can be substituted.
  • 0.25 cups Whole Milk Non-dairy milk can be used.
  • 1 teaspoon Vanilla Extract Avoid substitutes for best results.
For the Lavender Glaze
  • 1 tablespoon Lavender (Culinary Grade) Ensure it's food-grade.
  • 1 cups Powdered Sugar Crucial for smooth glaze.
  • 0.25 cups Milk Use any preferred milk.
Optional Garnish
  • Edible Flowers Consider using violas or pansies.

Equipment

  • stand mixer
  • 6-cup mini cake trays
  • Whisk
  • microwave

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (162°C) and spray two 6-cup mini cake trays with baking spray.
  2. In a medium bowl, whisk together the flour, kosher salt, and baking soda until well combined.
  3. Beat together the softened butter, granulated sugar, light brown sugar, and lemon zest until light and fluffy.
  4. Add the eggs one by one, ensuring each is fully mixed before adding the next.
  5. Whisk together the sour cream, whole milk, and vanilla extract, then mix into the batter alternating with the dry ingredients.
  6. Divide the batter into the mini cake trays and bake for 18-20 minutes or until a toothpick comes out clean.
  7. Cool the cakes in the trays for 10 minutes before transferring to a cooling rack.
  8. Prepare the lavender glaze by steeping lavender in hot milk, then mix with powdered sugar until smooth.
  9. Once cakes are cool, drizzle the glaze over each cake and garnish with lemon zest and edible flowers if desired.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 60mgSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure all ingredients are fresh and at room temperature for the best texture and flavor.

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