Description
These Mini Lemon Cakes with Lavender Glaze are delightful, light, and fragrant treats perfect for any occasion. Soft, moist lemon-flavored mini cakes are topped with a delicate lavender-infused glaze and garnished with edible flowers and lemon zest, combining bright citrus notes with subtle floral aromas for an elegant dessert.
Ingredients
Scale
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
For Garnish
- Edible flowers (optional)
- Lemon zest (optional)
Instructions
- Prepare Lemon Cake Batter: Preheat your oven to 325°F (163°C). Thoroughly coat two 6-cup mini cake trays with baking spray to prevent sticking. In a medium bowl, whisk together the flour, kosher salt, and baking soda to combine the dry ingredients evenly.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, light brown sugar, and lemon zest on medium speed until the mixture is light and fluffy, about 3 minutes. This step incorporates air for a tender crumb.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure full incorporation and smooth batter.
- Combine Wet and Dry Ingredients: In a small bowl, whisk together the sour cream, whole milk, and vanilla extract. With the mixer on low speed, add the flour mixture and sour cream mixture alternately to the butter mixture, starting and ending with the flour mixture. Mix just until combined to prevent overmixing, which can toughen the cakes.
- Bake the Mini Cakes: Evenly divide the batter among the prepared mini cake trays, then gently tap the trays on the counter to release any air bubbles. Bake in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in their trays for 10 minutes to set, then carefully invert them onto a wire rack and allow them to cool completely, about 1 hour, before glazing.
- Prepare Lavender-Infused Milk: Place 1/4 cup whole milk in a microwave-safe container and heat for 1 minute until hot. Add culinary lavender to the hot milk and let it steep for 10 minutes, allowing the lavender flavor to infuse fully. Strain the milk through a fine mesh strainer, discarding the lavender buds.
- Make the Lavender Glaze: In a medium bowl, combine the powdered sugar, kosher salt, and vanilla extract. Gradually mix in the lavender-infused milk one teaspoon at a time until the glaze is smooth and pourable, adjusting the consistency as needed.
- Glaze and Garnish: Drizzle the cooled mini cakes with the lavender glaze evenly. Garnish with additional lemon zest and edible flowers if desired, for an elegant and fresh presentation.
Notes
- Ensure all wet ingredients are at room temperature to create a smooth, well-emulsified batter.
- Do not overmix the batter after adding the flour to prevent dense cakes.
- If culinary lavender is unavailable, you can substitute with a small amount of dried lavender buds from a trusted source.
- The glaze can be made thinner or thicker by adjusting the amount of infused milk added.
- Mini cake trays can be substituted with muffins pans or small ramekins; adjust baking time accordingly.
- Store the cakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini lemon cakes, lavender glaze, lemon zest cake, floral glaze, mini cakes recipe, spring desserts, lemon dessert
