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Mini Lemon Cakes

Delicious Mini Lemon Cakes with Lavender Glaze to Impress

Experience delightful Mini Lemon Cakes with Lavender Glaze, a perfect blend of citrus and floral flavors for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cakes
Course: Desserts
Cuisine: French
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1 teaspoon Kosher Salt Balances sweetness
  • 1 teaspoon Baking Soda Leavening agent
  • 1/2 cup Unsalted Butter Softened to room temperature
  • 1/2 cup Granulated Sugar Adds sweetness
  • 1/4 cup Light Brown Sugar Contributes moisture and caramel notes
  • 2 tablespoons Grated Lemon Zest From fresh lemons
  • 2 large Eggs At room temperature
  • 1/2 cup Sour Cream At room temperature
  • 1/4 cup Whole Milk At room temperature
  • 1 teaspoon Vanilla Extract
For the Lavender Glaze
  • 1 tablespoon Culinary Lavender Food-grade
  • 2 cups Powdered Sugar
  • 1/4 cup Milk Heated to extract floral flavors
  • Edible Flowers Optional garnish

Equipment

  • Stand mixer
  • mixing bowls
  • Measuring Cups
  • Measuring Spoons
  • Mini cake trays
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (163°C) and prepare mini cake trays with baking spray.
  2. Mix together all-purpose flour, kosher salt, and baking soda in a bowl.
  3. Cream unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  4. Incorporate eggs one at a time into the creamed mixture, mixing well.
  5. Combine sour cream, whole milk, and vanilla extract in a separate bowl.
  6. Gradually add dry and wet ingredients to butter mixture, alternating until combined.
  7. Fill cake trays two-thirds full and tap to eliminate air bubbles.
  8. Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
  9. Cool cakes in the trays for 10 minutes, then transfer to a wire rack.
  10. Prepare lavender glaze by steeping culinary lavender in hot milk.
  11. Mix strained lavender milk with powdered sugar until smooth.
  12. Drizzle lavender glaze over cooled cakes and garnish with edible flowers if desired.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Use room temperature ingredients for the best texture and flavor. Store leftovers in an airtight container for 2-3 days.

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