Mini Lemon Cakes with Lavender Glaze

why make this recipe

Mini Lemon Cakes With Lavender Glaze offer a delightful combination of flavors. The bright and zesty taste of lemon paired with the aromatic hints of lavender makes these cakes a perfect treat for tea parties, celebrations, or just a sweet pick-me-up. They are cute, easy to make, and simply irresistible!

how to make Mini Lemon Cakes With Lavender Glaze

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
• 1/2 tsp. culinary lavender
• 1 1/2 cups powdered sugar
• 1/4 tsp. kosher salt
• 1/8 tsp. vanilla extract, as needed
• Edible flowers and lemon zest (for garnish)

Directions

Part 1: Make the Lemon Cakes

1. Preheat your oven to 350°F (175°C) and grease a mini cake pan or line it with paper liners.
2. In a bowl, mix the flour, salt, and baking soda. Set it aside.
3. In another bowl, beat the softened butter, granulated sugar, and brown sugar until smooth.
4. Add lemon zest and eggs to the butter mixture, mixing well. Then, add sour cream, whole milk, and vanilla extract, stirring until everything is combined.
5. Gradually add the flour mixture to the wet ingredients, mixing just until combined.
6. Pour the batter into the mini cake pan, filling each cavity about two-thirds full.
7. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

Part 2: Make the Glaze and Serve

1. In a small saucepan, heat 1/4 cup of whole milk with culinary lavender over low heat until warm. Remove from heat and let it steep for 10 minutes.
2. Strain the milk to remove the lavender.
3. In a bowl, combine the strained milk, powdered sugar, kosher salt, and vanilla extract. Whisk until smooth.
4. Drizzle the lavender glaze over the cooled mini lemon cakes.
5. Garnish with edible flowers and lemon zest if desired.

how to serve Mini Lemon Cakes With Lavender Glaze

Serve these charming mini lemon cakes on a beautiful platter at your next gathering. They are perfect as a sweet treat for afternoon tea or a light dessert after dinner. Make sure to have napkins handy, as they are fun to eat with your hands!

how to store Mini Lemon Cakes With Lavender Glaze

You can store these mini cakes in an airtight container at room temperature for up to three days. If you want to keep them longer, consider refrigerating them. Just remember to bring them back to room temperature before serving.

tips to make Mini Lemon Cakes With Lavender Glaze

• Ensure all your ingredients are at room temperature for the best mixing results.
• Don’t overmix the batter to keep the cakes light and fluffy.
• If you don’t have culinary lavender, you can skip it or use a different flavor for the glaze, like vanilla or almond.

variation

You can switch the flavor by using orange zest instead of lemon for a different twist. Additionally, try adding poppy seeds for extra texture!

FAQs

Can I make these cakes ahead of time?

Yes, you can bake the cakes ahead of time and glaze them on the day you plan to serve them.

What can I use instead of lavender?

If you don’t like lavender, you can skip it or use flavored extracts like almond or vanilla in the glaze.

How can I make this recipe gluten-free?

You can use a gluten-free all-purpose flour blend instead of regular flour to accommodate gluten-free diets.