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Mini Lemon Cakes with Lavender Glaze

Mini Lemon Cakes with Lavender Glaze for a Delightful Treat

Mini Lemon Cakes with Lavender Glaze offer a delightful treat that combines lemon zest and floral notes.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1 1/2 cups All-Purpose Flour Substitutable with a 1:1 gluten-free baking flour blend.
  • 1/2 tsp Kosher Salt Essential for flavor balance.
  • 1/2 tsp Baking Soda Critical for proper rising.
  • 1/2 cup Unsalted Butter, softened Do not substitute; important for moisture.
  • 2/3 cup Granulated Sugar Use granulated sugar alone for a less complex flavor.
  • 1/3 cup Light Brown Sugar Combined for sweetness and moisture.
  • 1 Tbsp Lemon Zest From about 2 fresh lemons.
  • 1/4 cup Sour Cream Greek yogurt can be used as a substitute.
  • 1/4 cup Whole Milk Can substitute with non-dairy milk if desired.
  • 1 tsp Vanilla Extract Use pure vanilla extract for best taste.
For the Lavender Glaze
  • 1/2 tsp Lavender, dried, culinary-grade Do not use non-culinary lavender as it may be unsafe.
  • 1 1/2 cups Powdered Sugar Ensure no lumps for a smooth glaze.
For Garnish
  • Edible Flowers Optional but recommended for presentation.
  • Lemon Zest Optional but recommended for presentation.

Equipment

  • stand mixer
  • mixing bowls
  • Measuring cups
  • Measuring spoons
  • Mini Cake Trays
  • whisk
  • spatula
  • cooling rack

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and prepare two 6-cup mini cake trays by greasing them generously with baking spray.
  2. In a medium mixing bowl, whisk together the flour, salt, and baking soda.
  3. Using a stand mixer, beat together butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs one at a time, mixing until fully incorporated.
  5. In a separate bowl, combine sour cream, whole milk, and vanilla extract, then mix into the butter mixture.
  6. Gradually add dry ingredients to the wet mixture, alternating with the wet ingredients.
  7. Divide the batter into mini cake trays and bake for 18-20 minutes.
  8. Cool in pans for 10 minutes before transferring to a wire rack.
  9. Prepare the glaze by steeping lavender in warm milk and whisking with powdered sugar.
  10. Drizzle glaze over cooled cakes and garnish with lemon zest and edible flowers.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for the best results. Use culinary-grade lavender for safety.

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