Name: Mini Lemon Cakes With Lavender Glaze Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 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; 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; Edible flowers (as needed); Lemon zest (as needed)

Ingredients

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

1/4 cup whole milk (for glaze)

1/2 tsp culinary lavender

1 1/2 cups powdered sugar

1/4 tsp kosher salt

1/8 tsp vanilla extract

Edible flowers and lemon zest for garnish (optional)

Instructions

Step 1: Preheat your oven to 325°F. Thoroughly coat two 6-cup mini cake trays with baking spray. In a bowl, whisk together the flour, salt, and baking soda.

Step 2: 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, about 3 minutes.

Step 3: Add the eggs one at a time, beating well after each addition.

Step 4: In a small bowl, whisk together the sour cream, 1/4 cup whole milk, and vanilla extract. With the mixer on low speed, alternately add the flour mixture and the sour cream mixture to the batter, starting and ending with the flour. Mix just until combined.

Step 5: Evenly divide the batter among the prepared trays. Tap the trays on the counter to release any air bubbles.

Step 6: Bake for 18 to 20 minutes, or until a wooden pick inserted in the center comes out clean. Let the cakes cool in the trays for 10 minutes, then invert them onto a wire rack to cool completely, about 1 hour.

Step 7: To make the glaze, microwave 1/4 cup of whole milk until hot (about 1 minute). Add the culinary lavender and let it steep for 10 minutes. Strain the mixture through a fine mesh strainer, discarding the lavender.

Step 8: In a medium bowl, combine the powdered sugar, kosher salt, and vanilla extract. Gradually whisk in the steeped milk, adding 1 teaspoon at a time, until the glaze is smooth and pourable.

Step 9: Drizzle the cooled cakes with the lavender glaze. Garnish with lemon zest and edible flowers if desired. Serve and enjoy!

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.

If culinary lavender is hard to find, substitute with a few drops of lavender extract for the glaze.

For a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter.

These mini cakes can also be baked in muffin tins if mini cake trays are not available.

FAQs

Can I make these cakes ahead of time?

Yes, you can bake the cakes a day in advance and keep them covered at room temperature. Add the lavender glaze just before serving to keep the cakes fresh and the glaze vibrant.

Is culinary lavender safe to eat?

Yes, culinary lavender is safe for cooking and baking when used in small amounts. Be sure to use lavender labeled specifically for culinary use to avoid any bitterness or pesticide residues.