As I whisked together the delicate ingredients for these Mini Lemon Cakes with Lavender Glaze, I could almost hear the soft laughter of friends gathered around a garden table, sipping tea and enjoying the sweet aroma wafting through the air. These charming little cakes are not only visually stunning but remarkably simple to make—perfect for elevating any casual get-together or special occasion. The zesty lemon flavor pairs beautifully with the subtle floral notes of the lavender glaze, bringing a touch of elegance to your everyday baking. With both a light texture and irresistible taste, they are a delightful addition to brunches and gatherings that are sure to impress without the fuss. Ready to indulge in a dessert that transforms a regular afternoon into a mini celebration? Let’s embark on this baking journey together!
Why are these cakes so special?
Deliciously Elegant: These Mini Lemon Cakes with Lavender Glaze are not just a treat for your taste buds; they also look stunning on any table, making them perfect for special occasions.
Floral Infusion: The hint of lavender in the glaze adds a unique twist that elevates the traditional lemon cake to gourmet status. This flavor combination is sure to wow your guests!
Easily Adaptable: Whether you’re entertaining or simply treating yourself, this recipe is versatile enough to suit any occasion. Try them with a simple lemon glaze for a more classic approach, or shake it up with a splash of poppy seeds!
Crowd-Pleaser: Be it a brunch with friends or a dreamy bridal shower, these mini cakes will be a hit every time. They’re ideal for those who want to impress without spending hours in the kitchen.
Make-Ahead Delight: Prep these cakes in advance and glaze them just before serving—perfect for busy days! For more convenient meal ideas, check out our Lemon Feta Pasta and Grilled Shrimp Bowl with Corn Salsa.
Indulge in this sweet experience and bring a touch of charm to your baking!
Mini Lemon Cakes with Lavender Glaze Ingredients
• Let’s gather everything you need to create these delightful treats!
For the Cakes
- All-Purpose Flour – Provides structure; substitute with gluten-free flour for a gluten-free version.
- Kosher Salt – Enhances flavor; use regular salt in equal measure.
- Baking Soda – Helps the cakes rise; ensure it’s fresh for best results.
- Unsalted Butter – Critical for a light, fluffy texture; remember to use room temperature.
- Granulated Sugar – Adds sweetness and moisture; coconut sugar can be a great less processed alternative.
- Light Brown Sugar – For added flavor and moisture; interchangeable with granulated sugar.
- Lemon Zest – Imparts bright citrus flavor; about 2 fresh lemons will give the best results.
- Large Eggs – Contribute moisture and structure; be sure they are at room temperature.
- Sour Cream – Adds tenderness to the cake crumb; plain yogurt can be a substitute.
- Whole Milk – Enhances moisture and texture; almond milk works well for a dairy-free option.
- Vanilla Extract – Adds depth of flavor; opt for pure vanilla for the best taste.
For the Lavender Glaze
- Lavender (Dried Culinary) – Infuses the glaze with a delicate floral aroma; ensure it’s food-grade.
- Powdered Sugar – Provides sweetness and consistency for the glaze.
For Garnishing (Optional)
- Edible Flowers – Adds visual appeal; consider using violas or pansies to wow your guests.
Now you’re ready to start your culinary adventure with these Mini Lemon Cakes with Lavender Glaze!
Step‑by‑Step Instructions for Mini Lemon Cakes with Lavender Glaze
Step 1: Preheat and Prepare
Begin by preheating your oven to 325°F (163°C). While it heats, prepare your mini cake trays by greasing them with baking spray to ensure easy removal later. This step is crucial for achieving that delightful golden-brown crust on your Mini Lemon Cakes with Lavender Glaze, so don’t skip it!
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together 1 cup of all-purpose flour, 1/4 teaspoon of kosher salt, and 1/2 teaspoon of baking soda until well combined. This process aerates the flour and evenly distributes the leavening agent, ensuring a beautifully risen cake. Set this mixture aside for the moment while you tackle the wet ingredients.
Step 3: Cream the Butter and Sugars
In a stand mixer fitted with a paddle attachment, cream together 1/4 cup of unsalted butter, 1/4 cup of granulated sugar, and 1/4 cup of light brown sugar along with the zest of 1 lemon. Mix on medium speed for about 3 minutes until the mixture is light and fluffy. The airy texture created here is essential for the softness of your Mini Lemon Cakes.
Step 4: Incorporate the Eggs
Gradually add 2 large eggs to the butter-sugar mixture, mixing well after each addition. This step should take about 30 seconds per egg. Ensure each egg is fully incorporated before adding the next; the batter should look smooth and uniform, contributing to a luxurious texture in the final cakes.
Step 5: Combine Wet Ingredients
In a separate bowl, mix together 1/2 cup of sour cream, 1/4 cup of whole milk, and 1 teaspoon of vanilla extract. Once combined, slowly add this wet mixture to your batter alternating with the flour mixture. Begin and end with the flour mixture, and mix until just combined to avoid overmixing, which can lead to dense cakes.
Step 6: Fill the Cake Trays
Carefully divide the batter evenly among the prepared mini cake trays, filling each about two-thirds full. This will allow some room for rising without overflowing. Use a cookie scoop or spoon for even distribution. Bake in the preheated oven for approximately 18-20 minutes, or until a wooden pick inserted into the center comes out clean.
Step 7: Cool the Cakes
After baking, let the mini cakes cool in the trays for about 10 minutes. This helps set their shapes before transferring them. Once cooled slightly, carefully turn them out onto a wire rack to cool completely, which should take about an hour. This cooling step is crucial for ensuring a delicious glaze adheres properly.
Step 8: Prepare the Lavender Glaze
To create the lavender glaze, microwave 1/4 cup of milk until hot but not boiling, about 1 minute. Add 1 tablespoon of dried culinary lavender to the hot milk and let it infuse for about 10 minutes. Strain the mixture to remove the lavender buds, preserving the infused milk that will lend a beautiful floral flavor to the glaze.
Step 9: Make the Glaze
In a mixing bowl, combine the infused milk with 1 cup of powdered sugar. Whisk until you achieve a smooth and pourable consistency. The glaze should be thick enough to coat the back of a spoon but not too thick to drizzle easily over your Mini Lemon Cakes with Lavender Glaze.
Step 10: Glaze the Cakes
Once the cakes are completely cool, drizzle the lavender glaze generously over each mini cake, allowing it to drip down the sides for a beautiful finish. If you’re feeling festive, garnish with additional lemon zest and edible flowers, like violas or pansies, to elevate your presentation and add a whimsical touch.
Step 11: Serve and Enjoy
These Mini Lemon Cakes with Lavender Glaze are now ready to impress! Serve them at your next brunch, tea party, or special occasion, enjoying their elegant appearance and delightful flavors. Don’t forget to savor every moment as you share this charming treat with friends and family.
Make Ahead Options
These Mini Lemon Cakes with Lavender Glaze are perfect for busy home cooks looking to save time! You can bake the mini cakes up to 3 days in advance and store them without the glaze. Simply place them in an airtight container at room temperature to maintain their moisture. For the lavender glaze, prepare it a day ahead and keep it in the refrigerator; simply re-whisk before serving to ensure it’s smooth and pourable. When you’re ready to impress your guests, just drizzle the glaze over the cooled cakes and garnish with lemon zest or edible flowers. You’ll have a delightful dessert ready with minimal effort!
How to Store and Freeze Mini Lemon Cakes
Airtight Container: Keep your Mini Lemon Cakes with Lavender Glaze in an airtight container at room temperature for up to 2 days to maintain their moist texture and fresh flavor.
Refrigeration: If you’d like to extend their freshness, refrigerate the cakes for up to 1 week. Make sure to cover them well to avoid drying out.
Freezing: For longer storage, freeze the unglazed mini cakes for up to 3 months. Wrap each cake tightly in plastic wrap and store in a resealable bag. Glaze them after thawing for the best taste.
Reheating: To enjoy the cakes warm, gently reheat in the microwave for a few seconds—just long enough to take off the chill without cooking them further.
Mini Lemon Cakes with Lavender Glaze Variations
Feel free to personalize these delightful mini cakes to suit your tastes and dietary preferences!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for a delicious alternative.
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Dairy-Free: Use almond milk and a dairy-free butter alternative to make these cakes vegan-friendly.
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Poppy Seed Twist: Incorporate 2 tablespoons of poppy seeds into the batter for an inviting crunch and a traditional lemon-poppy flavor blend.
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Herb Infusion: Replace lavender with finely chopped fresh rosemary or thyme for an aromatic and savory twist that pairs excellently with lemon.
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Fruit-Infused Glaze: Instead of lavender, mix powdered sugar with freshly squeezed orange juice for a sunny citrus glaze.
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Heat It Up: Add a pinch of cayenne or a few drops of hot sauce to the batter for a surprising flavor kick.
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Zesty Layer: Swirl lemon curd into the batter before baking for an extra burst of tangy lemon flavor.
For more fun ideas, you might enjoy these variations in other recipes, like adding a fresh twist to your next Delightful Mini Cakes or creating creamy delights in a High Protein Pancake dish! Dive in and make your baking journey uniquely yours!
Expert Tips for Mini Lemon Cakes
• Room Temperature Ingredients: Ensure all ingredients like butter, eggs, and milk are at room temperature. This helps achieve an even batter and a tender cake texture.
• Proper Flour Mixing: Avoid overmixing the batter once the flour is added. This helps prevent a dense cake and ensures your Mini Lemon Cakes with Lavender Glaze are light and airy.
• Fresh Lavender Use: If using dried culinary lavender, ensure it’s food-grade for the best flavor infusion in the glaze. Stale herbs will diminish the delicate taste you want.
• Watch Your Baking Time: Keep a close eye on the cakes as they bake; they can overbake quickly. Use the toothpick test to check for doneness around the 18-minute mark.
• Piping the Glaze: For a neater appearance, consider piping the lavender glaze over the cakes. This gives a beautiful finish and helps control the amount of glaze used.
What to Serve with Mini Lemon Cakes with Lavender Glaze?
Transform your dessert into an exquisite meal you’ll remember long after the last crumb is gone.
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Fresh Berries: A medley of strawberries, blueberries, and raspberries adds vibrant color and a refreshing tang. The tartness complements the sweetness beautifully!
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Herbal Iced Tea: Brewed with mint or hibiscus, this beverage brings an aromatic twist. It refreshes the palate between each delightful bite.
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Whipped Cream: A dollop of lightly sweetened, fluffy whipped cream adds a creamy texture and balances the tart lemon flavor.
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Almond Biscotti: Crumbly and crunchy, these cookies create a delightful contrast to the moist cakes. They are perfect for dipping in your tea or coffee!
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Citrus Salad: Combine orange and grapefruit segments with a drizzle of honey for a light, refreshing side that enhances the lemony notes in your cake.
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Lavender Lemonade: This drink melds beautifully with the flavors in your cakes while providing a lovely floral aroma that matches your dessert’s lavender glaze.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a classic pairing, perfectly melting into the lemon cake’s warmth and adding an extra layer of indulgence.
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Chocolate Fondue: For a decadent twist, dip pieces of the cake into rich chocolate. It introduces an exciting flavor contrast that will surprise your guests.
Mini Lemon Cakes with Lavender Glaze Recipe FAQs
How do I know if my lemons are ripe?
Absolutely! Look for lemons that are bright yellow and feel heavy for their size, indicating juiciness. Avoid those with dark spots or hard textures, as they may be overripe or dry. Fresh lemons should have a slight give when gently squeezed.
How should I store my Mini Lemon Cakes with Lavender Glaze?
To keep your Mini Lemon Cakes fresh, store them in an airtight container at room temperature for up to 2 days. If you want to extend their longevity, refrigerate them for up to 1 week. Just make sure to cover them well to prevent any drying.
Can I freeze these cakes?
Yes! To freeze your Mini Lemon Cakes with Lavender Glaze, wrap each unglazed cake tightly in plastic wrap and store them in a resealable freezer bag for up to 3 months. When ready to enjoy, simply thaw them in the refrigerator overnight and glaze just before serving for the best results.
What if my cakes come out dense?
Very often, dense cakes are the result of overmixing the batter after adding the flour. Ensure you mix until just combined to maintain a light and airy texture. Also, check that you’re using room temperature ingredients for optimal mixing!
Are these cakes suitable for dietary restrictions?
Yes, they can be! For gluten-free versions, substitute the all-purpose flour with a gluten-free blend. You can also make them dairy-free by using almond milk and coconut yogurt in place of whole milk and sour cream. Just be sure to choose food-grade lavender to avoid any issues!
What’s the best way to glaze my cakes?
A neat way to drizzle the lavender glaze is to use a piping bag or a squeeze bottle for controlled application. Doing so allows for a beautiful presentation and minimizes mess, making your Mini Lemon Cakes glance as splendid as they taste!
Delight in Mini Lemon Cakes with Lavender Glaze Magic
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C) and prepare mini cake trays by greasing them with baking spray.
- In a medium bowl, whisk together 1 cup of all-purpose flour, 1/4 teaspoon of kosher salt, and 1/2 teaspoon of baking soda until well combined.
- In a stand mixer, cream together 1/4 cup of unsalted butter, 1/4 cup of granulated sugar, and 1/4 cup of light brown sugar with lemon zest for 3 minutes until fluffy.
- Gradually add 2 large eggs, mixing well after each addition.
- Mix together 1/2 cup of sour cream, 1/4 cup of whole milk, and 1 teaspoon of vanilla extract in a separate bowl.
- Slowly add the wet mixture to the batter alternating with the flour mixture, starting and ending with flour.
- Divide the batter among prepared mini cake trays, filling each about two-thirds full. Bake for 18-20 minutes.
- Let the mini cakes cool in the trays for 10 minutes before transferring them to a wire rack to cool completely.
- To prepare the glaze, microwave 1/4 cup of milk, add 1 tablespoon of dried culinary lavender and let it infuse for 10 minutes. Strain the mixture.
- Combine the infused milk with 1 cup of powdered sugar and whisk until smooth.
- Drizzle the lavender glaze over each cake. Optional: garnish with additional lemon zest and edible flowers.
- Serve and enjoy!
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