Mini Lemon Cakes with Lavender Glaze Recipe

Introduction

These Mini Lemon Cakes with Lavender Glaze offer a delightful balance of bright citrus and floral notes. Perfectly sized for any occasion, they combine a tender crumb with a fragrant, sweet glaze that’s both beautiful and delicious.

Ingredients

• 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. grated lemon zest (from 2 lemons)
• 2 large eggs, at room temperature
• 1/4 cup sour cream, at room temperature
• 1/4 cup whole milk, at room temperature
• 1 tsp. vanilla extract
• 1/4 cup whole milk (for glaze)
• 1/2 tsp. culinary lavender
• 1 1/2 cups powdered sugar
• 1/4 tsp. kosher salt
• 1/8 tsp. vanilla extract
• Edible flowers and lemon zest (for garnish, as needed)

Instructions

1. Step 1: Preheat your oven to 325°F and thoroughly coat two 6-cup mini cake trays with baking spray. In a bowl, whisk together the flour, kosher salt, and baking soda; set aside.
2. Step 2: In a stand mixer, beat the softened butter, granulated sugar, light brown sugar, and lemon zest on medium speed until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
3. Step 3: In a small bowl, whisk together the sour cream, whole milk, and vanilla extract. With the mixer on low speed, gradually add the flour mixture and sour cream mixture in alternating batches, beginning and ending with the flour mixture. Mix just until combined.
4. Step 4: Divide the batter evenly among the prepared mini cake trays. Tap the trays gently on the counter to release any air bubbles. Bake for 18 to 20 minutes, or until a wooden pick inserted in the center comes out clean.
5. Step 5: Let the cakes cool in the trays for 10 minutes. Then invert them onto a wire rack and allow to cool completely, about 1 hour.
6. Step 6: To make the lavender glaze, microwave 1/4 cup of whole milk for about 1 minute until hot. Add the culinary lavender and let it steep for 10 minutes. Strain the milk through a fine mesh strainer, discarding the lavender.
7. Step 7: In a medium bowl, combine the powdered sugar, kosher salt, and vanilla extract. Gradually stir in the steeped milk, one teaspoon at a time, until you reach a smooth, pourable glaze consistency.
8. Step 8: Drizzle the cooled mini lemon cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers if desired, then serve.

Tips & Variations

• Use fresh, high-quality lemons for the brightest flavor in both the cake and zest.
• If you can’t find culinary lavender, substitute with a small amount of finely chopped fresh lavender or omit it for a simple lemon glaze.
• For a dairy-free version, replace the butter, sour cream, and milk with plant-based alternatives.
• Try adding a teaspoon of lemon juice to the glaze for extra tang.

Storage

Store the mini lemon cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat gently before serving or enjoy chilled. The glaze may soften over time, so drizzle more if desired before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cakes ahead of time?

Yes, you can bake the cakes a day in advance and store them covered at room temperature or refrigerated. Glaze just before serving to keep it fresh and vibrant.

What can I use instead of edible flowers for garnish?

If you don’t have edible flowers, fresh lemon zest or thin lemon slices make a lovely, natural garnish. Small sprigs of fresh herbs like mint also pair nicely.

Mini Lemon Cakes with Lavender Glaze Recipe

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★★★★★

4.4 from 118 reviews

These Mini Lemon Cakes with Lavender Glaze are delicate, flavorful treats featuring a soft lemon-infused cake base topped with a fragrant lavender glaze. Perfectly sized for individual servings, they combine the bright zest of lemon with a subtle floral sweetness, garnished beautifully with edible flowers and extra lemon zest, making them an elegant dessert for any occasion.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 mini lemon cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Lemon 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 grated lemon zest (from 2 lemons)
• 2 large eggs, at room temperature
• 1/4 cup sour cream, at room temperature
• 1/4 cup whole milk, at 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

For Garnish

• Edible flowers (as needed)
• Lemon zest (as needed)

Instructions

1. Prepare Lemon Cake Pans: Preheat the oven to 325°F (163°C). Thoroughly coat two 6-cup mini cake trays with baking spray to prevent sticking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Set aside.
3. Cream Butter and Sugars: In a stand mixer, beat the softened butter, granulated sugar, light brown sugar, and lemon zest on medium speed until the mixture is light and fluffy, approximately 3 minutes.
4. Add Eggs: Add eggs one at a time to the butter mixture, beating well after each addition to incorporate fully.
5. Combine Wet and Dry Mixtures: In a small bowl, whisk together the sour cream, whole milk, and vanilla extract. With the mixer on low speed, alternately add the flour mixture and the sour cream mixture to the butter mixture, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
6. Fill Cake Pans: Divide the batter evenly among the prepared mini cake trays. Tap the trays gently on the counter to release any trapped air bubbles.
7. Bake: Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
8. Cool Cakes: Let the cakes cool in the trays for 10 minutes, then invert them onto a wire rack to cool completely, about 1 hour.
9. Prepare Lavender Milk: Microwave the 1/4 cup of whole milk for 1 minute until hot. Add culinary lavender and let it steep for 10 minutes. Strain the milk through a fine mesh strainer to remove the lavender buds.
10. Make Glaze: In a medium bowl, combine powdered sugar, kosher salt, and vanilla extract. Gradually stir in the steeped lavender milk, one teaspoon at a time, until you achieve a smooth and pourable glaze consistency.
11. Glaze and Garnish: Drizzle the cooled lemon cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers as desired to enhance the presentation and flavor.

Notes

• Ensure all wet ingredients are at room temperature for better mixing and texture.
• Do not overmix the batter once dry ingredients are added to maintain a tender crumb.
• Steeping lavender milk can be adjusted based on desired floral intensity; steep longer for stronger flavor.
• Use edible flowers safe for consumption to garnish the cakes attractively.
• Store cakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: mini lemon cakes, lemon zest, lavender glaze, individual cakes, floral glaze, spring dessert, edible flowers, homemade lemon cake