Mini Lemon Cakes with Lavender Glaze Recipe

Introduction

These mini lemon cakes with lavender glaze offer a bright, refreshing dessert that’s perfect for spring and summer gatherings. Delicately flavored with lemon zest and topped with a floral lavender glaze, they’re as beautiful as they are delicious.

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, as needed)

Instructions

1. Step 1: Preheat the oven to 325°F. Coat two 6-cup mini cake trays thoroughly with baking spray. In a bowl, whisk together the flour, salt, and baking soda.
2. Step 2: In a stand mixer, beat the softened butter, granulated sugar, brown sugar, and lemon zest on medium speed until light and fluffy, about 3 minutes. Add the 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 milk, and vanilla extract. With the mixer on low, gradually add the flour mixture and sour cream mixture alternating in batches, beginning and ending with the flour mixture. Mix just until combined.
4. Step 4: Divide the batter evenly among the prepared trays. Tap the trays gently on the counter to release air bubbles. Bake for 18 to 20 minutes, or until a wooden pick inserted in 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 to cool completely, about one hour.
6. Step 6: To make the glaze, microwave 1/4 cup milk 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.
7. Step 7: In a medium bowl, combine powdered sugar, salt, and vanilla extract. Gradually stir in the steeped milk, a teaspoon at a time, until you have a smooth, pourable glaze.
8. Step 8: Drizzle the cooled cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers if desired before serving.

Tips & Variations

• For a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter.
• If you don’t have culinary lavender, substitute with 1/2 teaspoon of vanilla bean paste for a different floral note.
• To make these gluten-free, try using a 1:1 gluten-free baking flour in place of all-purpose flour.
• Use silicone mini cake pans for easier release if you don’t have baking spray.

Storage

Store the mini lemon cakes in an airtight container in the refrigerator for up to 3 days. The glaze may soften over time, so it’s best to drizzle it just before serving. To reheat, bring to room temperature or warm gently in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes ahead of time?

Yes, you can bake the cakes a day ahead and refrigerate them without the glaze. Apply the lavender glaze and garnish just before serving to keep them fresh and vibrant.

Is culinary lavender different from regular lavender?

Yes, culinary lavender is specifically grown and prepared for cooking and is safe to eat. Avoid using decorative lavender that may be treated with pesticides or chemicals.

Mini Lemon Cakes with Lavender Glaze Recipe

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★★★★★

4.8 from 125 reviews

Delightfully moist and tender mini lemon cakes enhanced with fragrant lemon zest and topped with a delicate lavender-infused glaze. These charming individual cakes are perfect for a spring gathering or a light dessert treat, boasting a balance of citrus brightness and soothing floral notes.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Lemon 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 Oven 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 until well combined and set aside.
3. Cream Butter, Sugars, and Lemon Zest: Using a stand mixer or hand mixer, beat the softened unsalted butter, granulated sugar, light brown sugar, and grated lemon zest on medium speed until the mixture becomes 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 and a smooth batter.
5. Combine Wet Ingredients: In a separate small bowl, whisk together the sour cream, whole milk, and vanilla extract until combined.
6. Incorporate Dry and Wet Ingredients: With the mixer on low speed, gradually add the flour mixture and the sour cream mixture alternately to the batter, starting and ending with the flour mixture. Mix just until combined to avoid overmixing, which can make the cakes dense.
7. Fill Cake Trays and Bake: Evenly divide the batter among the prepared mini cake trays. Tap the trays gently on the counter to release any air bubbles.
8. Bake the Cakes: Bake in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
9. Cool Cakes: Let the cakes cool in the trays for 10 minutes before inverting them onto a wire rack to cool completely, about 1 hour.
10. Prepare Lavender Milk: Heat 1/4 cup milk in the microwave for 1 minute until hot. Add the culinary lavender and let it steep for 10 minutes to infuse.
11. Strain Lavender Milk: Strain the milk through a fine mesh strainer to remove the lavender buds, discarding them afterward.
12. Make Glaze: In a medium bowl, combine powdered sugar, kosher salt, and vanilla extract. Gradually stir in the lavender-infused milk, one teaspoon at a time, until you achieve a smooth and pourable glaze consistency.
13. Glaze and Garnish Cakes: Drizzle the cooled mini lemon cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers, if desired, for a pretty presentation.

Notes

• Ensure all wet ingredients (eggs, sour cream, milk) are at room temperature for the best texture and mixing.
• Do not overmix the batter once you combine the ingredients to keep the cakes tender.
• The lavender glaze can be made ahead; keep refrigerated and re-stir before glazing.
• If you don’t have mini cake trays, standard muffin tins can be used but adjust baking time accordingly.
• Edible flowers are optional but add a lovely visual and fresh aroma to the final presentation.

Keywords: mini lemon cakes, lavender glaze, lemon zest cake, floral glaze dessert, spring cakes, individual cakes, lemon dessert