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Mini Lemon Cakes with Lavender Glaze

Delight in Mini Lemon Cakes with Lavender Glaze Magic

Indulge in these Mini Lemon Cakes with Lavender Glaze, perfect for elevating gatherings with their stunning look and delightful flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1 cup All-Purpose Flour Provides structure; substitute with gluten-free flour for a gluten-free version.
  • 1/4 teaspoon Kosher Salt Enhances flavor; use regular salt in equal measure.
  • 1/2 teaspoon Baking Soda Helps the cakes rise; ensure it’s fresh for best results.
  • 1/4 cup Unsalted Butter Critical for a light, fluffy texture; remember to use room temperature.
  • 1/4 cup Granulated Sugar Adds sweetness and moisture; coconut sugar can be a great less processed alternative.
  • 1/4 cup Light Brown Sugar For added flavor and moisture; interchangeable with granulated sugar.
  • 1 tablespoon Lemon Zest Imparts bright citrus flavor; about 2 fresh lemons will give the best results.
  • 2 Large Eggs Contribute moisture and structure; be sure they are at room temperature.
  • 1/2 cup Sour Cream Adds tenderness to the cake crumb; plain yogurt can be a substitute.
  • 1/4 cup Whole Milk Enhances moisture and texture; almond milk works well for a dairy-free option.
  • 1 teaspoon Vanilla Extract Adds depth of flavor; opt for pure vanilla for the best taste.
For the Lavender Glaze
  • 1/4 cup Lavender (Dried Culinary) Infuses the glaze with a delicate floral aroma; ensure it's food-grade.
  • 1 cup 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.

Equipment

  • Stand Mixer
  • medium bowl
  • Mini Cake Trays

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare mini cake trays by greasing them with baking spray.
  2. 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.
  3. 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.
  4. Gradually add 2 large eggs, mixing well after each addition.
  5. Mix together 1/2 cup of sour cream, 1/4 cup of whole milk, and 1 teaspoon of vanilla extract in a separate bowl.
  6. Slowly add the wet mixture to the batter alternating with the flour mixture, starting and ending with flour.
  7. Divide the batter among prepared mini cake trays, filling each about two-thirds full. Bake for 18-20 minutes.
  8. Let the mini cakes cool in the trays for 10 minutes before transferring them to a wire rack to cool completely.
  9. 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.
  10. Combine the infused milk with 1 cup of powdered sugar and whisk until smooth.
  11. Drizzle the lavender glaze over each cake. Optional: garnish with additional lemon zest and edible flowers.
  12. Serve and enjoy!

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 70mgSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients like butter, eggs, and milk are at room temperature for best results. Avoid overmixing the batter once flour is added to maintain a light texture.

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