Description
Mini Lemon Cakes with Lavender Glaze are soft, buttery, and bursting with fresh lemon flavor, topped with a delicate floral glaze. Perfect for brunch, tea parties, or an elegant homemade dessert.
Ingredients
Scale
For the 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 lemon zest (from 2 lemons)
- 2 large eggs, room temperature
- 1/4 cup sour cream, room temperature
- 1/4 cup whole milk, 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
Optional Garnish
- Lemon zest
- Edible flowers
Instructions
Step 1: Prepare the Cakes
- Preheat oven to 325°F and grease mini cake pans.
- Whisk flour, salt, and baking soda in a bowl.
- Beat butter, sugars, and lemon zest until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each.
- In another bowl, whisk sour cream, milk, and vanilla.
- Alternate adding dry and wet ingredients to the batter, starting and ending with flour. Mix until just combined.
- Divide batter into pans and tap gently to remove air bubbles.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a rack to cool completely.
Step 2: Make the Glaze
- Heat milk until hot, then add lavender and steep for 10 minutes.
- Strain out lavender.
- Mix powdered sugar, salt, and vanilla in a bowl.
- Gradually add infused milk until smooth and pourable.
Step 3: Assemble
- Drizzle glaze over cooled cakes.
- Garnish with lemon zest and edible flowers if desired.
Notes
Use room temperature ingredients for best texture.
Do not overmix the batter to keep cakes soft and tender.
Let lavender steep fully for the best floral flavor.
Glaze consistency can be adjusted with more milk or powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 1 mini cake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg