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Mini Lemon Cakes with Lavender Glaze

Delightful Mini Lemon Cakes with Lavender Glaze to Savor

Savor the bright flavors of Mini Lemon Cakes with Lavender Glaze, an elegant dessert perfect for gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1 1/2 cups All-Purpose Flour or gluten-free blend for gluten-free option
  • 1/2 teaspoon Kosher Salt sea salt can be substituted
  • 1 teaspoon Baking Soda ensure it's fresh
  • 1/2 cup Unsalted Butter soften to room temperature
  • 1/2 cup Granulated Sugar do not omit for optimal flavor
  • 1/4 cup Light Brown Sugar can substitute with more granulated sugar
  • 2 tablespoons Grated Lemon Zest fresh zest preferred
  • 2 large Large Eggs at room temperature
  • 1/2 cup Sour Cream at room temperature
  • 1/2 cup Whole Milk buttermilk can be used for tangier flavor
  • 1 teaspoon Vanilla Extract optional but recommended
For the Lavender Glaze
  • 1/4 cup Whole Milk or cream for richer glaze
  • 1 tablespoon Culinary Lavender food-grade only
  • 1 1/2 cups Powdered Sugar coconut sugar can be an alternative
  • Edible Flowers optional garnish

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Hand Mixer
  • Mini Cake Trays
  • Spoon or Ice Cream Scoop

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare mini cake trays.
  2. Grease mini cake trays with baking spray.
  3. Whisk together flour, salt, and baking soda in a medium bowl.
  4. Beat butter, granulated sugar, brown sugar, and lemon zest until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition.
  6. In another bowl, whisk together sour cream, milk, and vanilla. Add to the butter mixture alternately with the flour mixture.
  7. Fill mini cake trays about two-thirds full with batter.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Cool cakes in the trays for 10 minutes, then transfer to a wire rack.
  10. Prepare the lavender glaze by heating milk and steeping lavender for 10 minutes, then whisk in powdered sugar.
  11. Drizzle glaze over cooled cakes and garnish with edible flowers.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 60mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Ensure room temperature ingredients for best results. Avoid overmixing for a light texture. Store in an airtight container for up to 3 days.

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