Mini Lemon Cakes With Lavender Glaze
Delightful mini cakes bursting with fresh lemon flavor and topped with a luxurious lavender glaze, perfect for any occasion.
Ingredients
For the Mini Cakes
- 1 ⅓ cups all-purpose flour Can substitute with gluten-free flour.
- ½ tsp kosher salt
- ⅛ tsp baking soda
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar Can substitute with honey or maple syrup for a healthier option.
- ⅓ cup packed light brown sugar
- 1 Tbsp grated lemon zest (from 2 lemons)
- 2 large eggs, at room temperature Can substitute with flaxseed meal or applesauce for vegan version.
- ¼ cup sour cream, at room temperature Can use dairy-free sour cream.
- ¼ cup whole milk, at room temperature Almond milk can be used for dairy-free version.
- 1 tsp vanilla extract
For the Lavender Glaze
- ¼ cup whole milk Adjust for desired consistency.
- ½ tsp culinary lavender Ensure it's culinary grade.
- 1 ½ cups powdered sugar
- ¼ tsp kosher salt
- ⅛ tsp vanilla extract (for glaze)
For Garnish
- to taste edible flowers and lemon zest For a beautiful presentation.
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C). Grease your mini cake pans.
Batter Preparation
- In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer until fluffy and light in color, about 3-5 minutes.
- Add the grated lemon zest and eggs, beating well for 2 minutes until fully combined. Mix in the sour cream, whole milk, and vanilla extract until smooth.
- Gradually add the dry ingredient mix to the wet ingredients and stir gently until just combined.
- Distribute the batter evenly into the prepared mini cake pans.
Baking
- Bake in the preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in their pans for 5 minutes, then carefully transfer them to a wire rack to cool completely.
Glaze Preparation
- To prepare the glaze, whisk together the powdered sugar, kosher salt, culinary lavender, 1/4 cup whole milk, and 1/8 tsp. vanilla extract in a medium bowl until smooth.
Finishing Touch
- Once the mini cakes are fully cooled, drizzle the lavender glaze over each cake and garnish with edible flowers and additional lemon zest.
Notes
Store leftover cakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week. They freeze well for up to three months.