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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.

Ingredients

Scale

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

Find it online: https://leofoster.com/mini-lemon-cakes-with-lavender-glaze-recipe/