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Mini Lemon Cakes With Lavender Glaze

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Delightful mini lemon cakes topped with a fragrant lavender glaze, perfect for any occasion.

Ingredients

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  • 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
  • 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
  • 1/2 tsp. culinary lavender
  • 1 1/2 cups powdered sugar
  • 1/4 tsp. kosher salt
  • 1/8 tsp. vanilla extract, as needed
  • Edible flowers and lemon zest (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and prep your mini cake pans.
  2. Mix together the all-purpose flour, kosher salt, and baking soda in a medium bowl.
  3. Cream the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the grated lemon zest and eggs, mixing well after each addition.
  5. Incorporate the sour cream and whole milk gently into the mixture.
  6. Blend the dry ingredients into the wet ingredients without overmixing.
  7. Fold the culinary lavender into the batter.
  8. Fill the greased mini cake pans with batter up to 2/3 full.
  9. Bake for 15-20 minutes until a toothpick inserted comes out clean.
  10. Cool the cakes in the pan for 5-10 minutes before transferring to a wire rack.
  11. Whisk together powdered sugar, kosher salt, and vanilla extract with milk to create the lavender glaze.
  12. Glaze the cooled cakes, allowing the frosting to drip for a beautiful finish.

Notes

These mini lemon cakes are perfect for afternoon tea or brunch. Garnish with edible flowers and serve with whipped cream for a delightful experience.

Nutrition

Keywords: mini cakes, lemon, lavender, dessert, baking

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