Description
These Mini Lemon Cakes with Lavender Glaze are delicate, moist, and bursting with bright lemon flavor, complemented perfectly by a fragrant lavender-infused glaze. Baked in mini cake trays, these individual cakes are ideal for serving at tea parties, brunches, or as a charming dessert. The subtle floral notes from the lavender glaze add a sophisticated touch to the classic lemon cake recipe.
Ingredients
Scale
Lemon Cakes
- 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
Lavender Glaze
- 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
Garnish
- Edible flowers (as needed)
- Lemon zest (as needed)
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F (163°C). Thoroughly coat two 6-cup mini cake trays with baking spray to prevent sticking.
- Combine dry ingredients: In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly mixed.
- Cream butter and sugars: Using a stand mixer, beat the softened unsalted butter, granulated sugar, light brown sugar, and grated lemon zest on medium speed until the mixture becomes light and fluffy, about 3 minutes.
- Add eggs: Add eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully.
- Mix wet and dry ingredients: In a small bowl, whisk together sour cream, whole milk, and vanilla extract. With the mixer on low speed, gradually add the flour mixture and sour cream mixture alternately, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
- Fill pans and bake: Divide the batter evenly among the prepared mini cake trays. Tap the trays gently on the counter to release any air bubbles. Bake in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted into the centers comes out clean.
- Cool cakes: Let the cakes cool for 10 minutes in the trays, then invert them onto a wire rack to cool completely, which will take about 1 hour.
- Prepare lavender milk: When the cakes are cool, microwave 1/4 cup whole milk for 1 minute until hot. Stir in culinary lavender and let steep for 10 minutes to infuse the flavor. After steeping, strain the milk through a fine mesh strainer to remove lavender buds.
- Make glaze: In a medium bowl, combine powdered sugar, kosher salt, and vanilla extract. Gradually stir in the infused milk, adding 1 teaspoon at a time, until the glaze is smooth and pourable.
- Glaze and garnish: Drizzle the cooled mini lemon cakes with the lavender glaze evenly. Garnish with additional lemon zest and edible flowers as desired for a beautiful presentation.
Notes
- Ensure all wet ingredients are at room temperature for better mixing and texture.
- Do not overmix the batter once the flour mixture is added to keep the cakes tender.
- Use culinary lavender specifically for the glaze as it is safe for cooking and eating.
- Allow cakes to cool completely before glazing to prevent the glaze from melting off.
- Edible flowers add a lovely aesthetic but are optional.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cake, mini cakes, lavender glaze, lemon zest, dessert, baking, spring dessert
