Mini Lemon Cakes with Lavender Glaze Recipe

Introduction

These Mini Lemon Cakes with Lavender Glaze combine bright citrus flavors with the subtle floral notes of lavender for a delightful treat. Perfectly sized for individual servings, they make a lovely dessert for any occasion.

Ingredients

• Baking spray
• 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), plus more for garnish
• 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. lavender
• 1 1/2 cups powdered sugar
• 1/4 tsp. kosher salt
• 1/8 tsp. vanilla extract
• Edible flowers (such as violas), optional

Instructions

1. Step 1: Preheat the oven to 325°F. Coat two 6-cup mini cake trays with baking spray to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, kosher salt, and baking soda. Set aside.
3. Step 3: Using a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, brown sugar, and lemon zest on medium speed until light and fluffy, about 3 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition until combined.
5. Step 5: In a small bowl, whisk together the sour cream, whole milk, and vanilla extract.
6. Step 6: With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the sour cream mixture. Beat just until combined, about 1 to 2 minutes.
7. Step 7: Divide the batter evenly among the wells of the prepared trays, about 3 tablespoons each. Smooth the tops with the back of a spoon, then firmly tap the trays on the counter several times to release large air bubbles.
8. Step 8: Bake in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
9. Step 9: Let the cakes cool in the trays on wire racks for 10 minutes. Then remove them from the trays and let cool completely on wire racks for 45 minutes to 1 hour.
10. Step 10: To prepare the lavender glaze, heat the 1/4 cup whole milk in a small microwave-safe bowl on HIGH for 1 minute. Add the lavender and let steep for 10 minutes.
11. Step 11: Strain the milk mixture through a fine mesh strainer into a small bowl, discarding the lavender.
12. Step 12: In a medium bowl, stir together the powdered sugar, kosher salt, and vanilla extract until combined. Gradually add the steeped milk one teaspoon at a time until the glaze achieves a pourable consistency.
13. Step 13: Drizzle the cooled cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers, if desired, before serving.

Tips & Variations

• Use fresh lemons for zesting to ensure a bright, fresh flavor in the cakes.
• If you don’t have edible flowers, finely chopped candied lemon peel makes a beautiful garnish.
• For a vegan variation, substitute the butter with a plant-based alternative and use flax eggs and nondairy milk.

Storage

Store the mini lemon cakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving. The glaze can be a bit firm when chilled; gently warm the cakes or let at room temperature to soften. For longer storage, freeze the unfrosted cakes wrapped tightly and glaze them after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes without lavender in the glaze?

Yes, you can omit the lavender and simply prepare a classic lemon glaze by mixing powdered sugar with a bit of lemon juice and milk for a similar sweet and tangy finish.

What type of lavender should I use?

Use culinary-grade dried lavender, which is safe for consumption and has a gentle floral flavor. Avoid non-culinary or scented varieties that may contain additives.

Mini Lemon Cakes with Lavender Glaze Recipe

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★★★★★

4.6 from 77 reviews

These Mini Lemon Cakes with Lavender Glaze are a delightful treat combining tender, zesty lemon-flavored cakes topped with a fragrant, floral lavender glaze. Perfect for tea parties or special occasions, the bite-sized cakes are soft, moist, and beautifully garnished with edible flowers and lemon zest for an elegant presentation.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 mini lemon cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cakes:

• Baking spray
• 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), plus more for garnish
• 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

Lavender Glaze:

• 1/4 cup whole milk
• 1/2 tsp dried lavender
• 1 1/2 cups powdered sugar
• 1/4 tsp kosher salt
• 1/8 tsp vanilla extract
• Edible flowers (such as violas), optional

Instructions

1. Prepare the Cakes: Preheat the oven to 325°F (163°C). Spray two 6-cup mini cake trays thoroughly with baking spray to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined.
3. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, light brown sugar, and grated lemon zest on medium speed for about 3 minutes until the mixture becomes light and fluffy.
4. Add Eggs: Add the eggs one at a time to the butter mixture, beating thoroughly after each addition to ensure they are well incorporated.
5. Combine Wet Ingredients: In a small bowl, whisk together the sour cream, whole milk, and vanilla extract until smooth and combined.
6. Mix Batter: On low speed, gradually add the dry flour mixture to the butter mixture, alternating with the sour cream mixture. Beat gently until just combined, about 1 to 2 minutes, being careful not to overmix.
7. Fill Cake Trays: Evenly divide the batter among the wells of the prepared mini cake trays, using about 3 tablespoons per well. Smooth the tops with the back of a spoon, then firmly tap the trays on the counter several times to release any large air bubbles.
8. Bake the Cakes: Place the trays in the preheated oven and bake for 18 to 20 minutes, or until a wooden pick inserted into the center of the cakes comes out clean.
9. Cool Cakes: Let the cakes cool in the trays on wire racks for 10 minutes. Then, remove the cakes from the trays and allow them to cool completely on wire racks for 45 minutes to 1 hour.
10. Prepare the Lavender Glaze: Place the whole milk in a small microwavable bowl and heat on HIGH for 1 minute. Add the dried lavender and let it steep for 10 minutes. Strain the milk through a fine mesh strainer into a small bowl, discarding the lavender buds.
11. Make the Glaze: In a medium bowl, stir together powdered sugar, kosher salt, and vanilla extract until just combined. Gradually add the steeped lavender milk, one teaspoon at a time, stirring until the glaze achieves a smooth, pourable consistency.
12. Glaze and Garnish: Drizzle the cooled mini lemon cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers if desired, to enhance the visual appeal and flavor.

Notes

• Ensure all dairy ingredients are at room temperature to help create a smooth batter.
• Do not overmix the batter to maintain cake tenderness.
• Use edible flowers that are pesticide-free and safe for consumption for garnish.
• The lavender glaze can be adjusted in thickness by adding more or less milk.
• Store leftover cakes in an airtight container for up to 2 days at room temperature or up to 5 days refrigerated.
• Allow cakes to fully cool before glazing to prevent the glaze from melting.

Keywords: mini lemon cakes, lavender glaze, lemon dessert, floral glaze, mini cakes, lemon zest, spring dessert, edible flowers