Name: Mini Lemon Cakes With Lavender Glaze Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: American
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; Edible flowers (optional); Lemon zest (optional)

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

1/8 tsp vanilla extract

Edible flowers and lemon zest, for garnish (optional)

Instructions

Step 1: Preheat the oven to 325°F. Thoroughly coat two 6-cup mini cake trays with baking spray. In a medium bowl, whisk together the flour, salt, and baking soda.

Step 2: In a stand mixer, beat the butter, granulated sugar, light brown sugar, and lemon zest on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition.

Step 3: In a small bowl, whisk together sour cream, milk, and vanilla extract. With the mixer on low speed, gradually add the flour mixture and sour cream mixture in alternating batches, beginning and ending with the flour mixture. Mix just until combined.

Step 4: Divide the batter evenly among the prepared trays. Tap the trays on the counter to release any air bubbles.

Step 5: Bake for 18 to 20 minutes, or until a wooden pick inserted into the center of the cakes comes out clean.

Step 6: Let the cakes cool in the trays for 10 minutes, then invert them onto a wire rack to cool completely, about 1 hour.

Step 7: For the glaze, microwave 1/4 cup milk until hot, about 1 minute. Add the culinary lavender and let it steep for 10 minutes. Strain the milk through a fine mesh strainer, discarding the lavender buds.

Step 8: In a medium bowl, combine powdered sugar, salt, and vanilla extract. Gradually stir in the steeped milk, one teaspoon at a time, until you achieve a smooth, pourable glaze.

Step 9: Drizzle the cooled cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers if desired. Serve and enjoy!

Tips & Variations

Use fresh lemons for zest for the brightest citrus flavor.

If you don’t have culinary lavender, substitute with a teaspoon of dried lavender or a drop of lavender extract.

For a dairy-free option, replace sour cream and milk with coconut yogurt and almond milk.

Adding a teaspoon of poppy seeds to the batter gives a nice texture and extra visual appeal.

Storage

Store the mini lemon cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Before serving chilled cakes, bring them to room temperature and refresh the glaze if it has thickened. These cakes also freeze well for up to 1 month; thaw overnight in the refrigerator before glazing.

FAQs

Can I make these cakes without a mini cake tray?

Yes, you can bake this batter in a muffin tin or small cupcake pans; just adjust baking time slightly and check for doneness with a toothpick.

What is culinary lavender and where can I find it?

Culinary lavender is edible lavender specifically grown and processed for cooking. You can find it at specialty grocery stores, online retailers, or some health food stores in the baking or spice section.