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Mini Lemon Cakes with Lavender Glaze

Delightful Mini Lemon Cakes with Lavender Glaze Recipe

These Mini Lemon Cakes with Lavender Glaze are a delightful treat that beautifully combines zesty lemon and floral lavender flavors.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cakes
Course: Desserts
Cuisine: French
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1/2 teaspoon Kosher Salt Enhances flavor.
  • 1 teaspoon Baking Soda Check for freshness.
  • 1/2 cup Unsalted Butter Softened to room temperature.
  • 1/2 cup Granulated Sugar Adds sweetness.
  • 1/4 cup Light Brown Sugar Adds moisture and flavor.
  • Zest of 2 Large Lemons Infuses bright citrus flavor.
  • 2 Large Eggs Bring to room temperature.
  • 1/2 cup Sour Cream Keep at room temperature.
  • 1/4 cup Whole Milk Also should be at room temperature.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
For the Lavender Glaze
  • 1 tablespoon Dried Culinary Lavender Ensure it's food-grade.
  • 1 cup Powdered Sugar For a smooth finish.
  • 1/4 cup Milk Used to dissolve the powdered sugar.
For Garnish (Optional)
  • Edible Flowers For visual appeal.

Equipment

  • stand mixer
  • Mini Cake Trays
  • microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare two 6-cup mini cake trays with baking spray.
  2. In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda until well combined.
  3. Using a stand mixer, cream the softened unsalted butter, granulated sugar, and light brown sugar for about 3 minutes.
  4. Incorporate the large eggs one at a time, mixing well after each addition.
  5. In a small bowl, whisk together the sour cream, whole milk, and vanilla extract until smooth.
  6. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the wet mixture.
  7. Carefully pour the batter evenly into the prepared mini cake trays and bake for 18-20 minutes.
  8. Let the cakes cool in the trays for about 10 minutes before inverting onto a wire rack.
  9. Prepare the lavender glaze by microwaving 1/4 cup of milk hot, infusing it with dried culinary lavender for 10 minutes.
  10. Once the cakes are cooled, drizzle the lavender glaze over each one and garnish if desired.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 80mgSugar: 16gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Ensure all dairy components are at room temperature for the best texture in your cakes. Overmixing can lead to tough cakes; mix until just combined.

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