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Mini Lemon Cakes with Lavender Glaze

Mini Lemon Cakes with Lavender Glaze for a Floral Delight

Enjoy Mini Lemon Cakes with Lavender Glaze for a delightful and elegant dessert that combines vibrant citrus and floral notes.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: French
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups All-Purpose Flour Swap with gluten-free flour for a gluten-free version
  • 0.5 teaspoon Kosher Salt Enhances flavor; no substitutes needed
  • 0.5 teaspoon Baking Soda Ensure it is fresh for best results
  • 0.5 cups Unsalted Butter Can be substituted with margarine if needed
  • 0.5 cups Granulated Sugar Can replace part with a sugar substitute if desired
  • 0.25 cups Light Brown Sugar Substitute with additional granulated sugar if unavailable
  • 1 tablespoon Grated Lemon Zest Fresh is preferred for the best taste
  • 2 large Eggs Should be at room temperature for even mixing
  • 0.25 cups Sour Cream Can be replaced with Greek yogurt
  • 0.5 cups Whole Milk Any plant-based milk can be used as an alternative
  • 1 teaspoon Vanilla Extract Enhances overall flavor; no substitutes needed
  • 2 tablespoons Dried Culinary Lavender Ensure it's food-grade for safe consumption
For the Glaze
  • 1 cups Powdered Sugar No substitutes needed
  • 0.25 cups Whole Milk Can use dairy-free milk as a substitute
  • 1 tablespoon Edible Flowers Optional garnish for aesthetics

Equipment

  • Stand mixer
  • Medium bowl
  • Mini cake trays
  • Whisk
  • Microwave

Method
 

Baking Steps
  1. Preheat the oven to 325°F (160°C) and grease the mini cake trays.
  2. In a medium bowl, whisk together the flour, salt, and baking soda.
  3. In a stand mixer, beat the butter, granulated sugar, and light brown sugar until fluffy.
  4. Add the eggs one at a time, blending well after each addition.
  5. In a small bowl, whisk together the sour cream, whole milk, and vanilla extract.
  6. Gradually add the dry mixture to the wet mixture, alternating and mixing until just combined.
  7. Fill the prepared trays about two-thirds full and tap gently to release air bubbles.
  8. Bake for 18 to 20 minutes; check doneness with a toothpick.
  9. Allow to cool in the trays for 10 minutes before inverting onto a wire rack.
  10. Prepare the lavender glaze by microwaving milk, steeping lavender, then mixing with powdered sugar.
  11. Drizzle the glaze over cooled cakes and garnish with lemon zest and edible flowers.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 26gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 50mgSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 25mgIron: 0.5mg

Notes

Store Mini Lemon Cakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness. Freeze wrapped individually for up to 3 months.

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