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–+ servings
Mini Lemon Cakes

Zesty Mini Lemon Cakes with Delicate Lavender Glaze

These Mini Lemon Cakes are a delightful combination of zesty flavor and floral elegance, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 2 cups all-purpose flour Can be replaced with gluten-free flour blend
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter Softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 tablespoons grated lemon zest From about 2 lemons
  • 3 large eggs Room temperature
  • 1/2 cup sour cream Room temperature
  • 1/2 cup whole milk Room temperature
  • 1 teaspoon vanilla extract
For the Lavender Glaze
  • 1/4 cup dried culinary lavender Food-grade
  • 1 cup powdered sugar Adjust for thickness
  • 1/4 cup milk For glazing
  • 1 pinch kosher salt
Optional Garnish
  • edible flowers For decoration

Equipment

  • mini cake trays
  • mixing bowls
  • Electric mixer
  • Whisk
  • spatula
  • fine mesh strainer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and coat mini cake trays with baking spray.
  2. In a bowl, whisk together flour, salt, and baking soda.
  3. Cream butter, granulated sugar, and brown sugar in another bowl until light and fluffy.
  4. Add eggs one at a time, mixing well, then incorporate lemon zest.
  5. Whisk together sour cream, milk, and vanilla extract, then mix with the butter-sugar mixture gradually.
  6. Divide the batter into prepared trays, filling each two-thirds full.
  7. Bake for 18-20 minutes until golden and a toothpick comes out clean.
  8. Cool in trays for about 10 minutes before transferring to a wire rack.
  9. Microwave milk and lavender, steep for 10 minutes, then strain.
  10. Mix powdered sugar, salt, and vanilla, then add the strained lavender milk until smooth.
  11. Drizzle the lavender glaze over cooled cakes and garnish with lemon zest and edible flowers.

Nutrition

Serving: 1cakeCalories: 170kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 100mgSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing the batter.

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