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Mini Lemon Cakes with Lavender Glaze

Irresistible Mini Lemon Cakes with Lavender Glaze Delight

These Mini Lemon Cakes with Lavender Glaze are a delightful treat bursting with flavor, perfect for gatherings and quick to prepare.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 mini cakes
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend for a gluten-free version.
  • 0.5 teaspoon Kosher Salt Enhances overall flavor.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best results.
  • 0.5 cups Unsalted Butter Must be at room temperature.
  • 0.5 cups Granulated Sugar Adds sweetness.
  • 0.5 cups Light Brown Sugar Contributes depth of flavor.
  • 1 tablespoon Lemon Zest (fresh) Use fresh zest for the best results.
  • 2 large Large Eggs Use room temperature eggs.
  • 0.5 cups Sour Cream Can be substituted with Greek yogurt.
  • 0.33 cups Whole Milk Should be at room temperature.
  • 1 teaspoon Vanilla Extract
For the Lavender Glaze
  • 1 tablespoon Dried Culinary Lavender Omit for a classic lemon glaze.
  • 2 tablespoons Whole Milk Microwave until hot.
  • 1 cup Powdered Sugar Creates a smooth glaze texture.
  • 0.5 teaspoon Vanilla Extract
Optional Garnish
  • 1 cup Edible Flowers Use for decoration.

Equipment

  • stand mixer
  • Baking spray
  • mixing bowls
  • whisk
  • spatula
  • Mini cake trays

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare mini cake trays by lightly greasing them with baking spray.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of kosher salt, and 1 teaspoon of baking soda until well combined.
  3. In a stand mixer, beat ½ cup of softened unsalted butter, ½ cup of granulated sugar, ½ cup of light brown sugar, and zest of one lemon together for about 3 minutes.
  4. Add 2 large eggs, one at a time, mixing until fully incorporated.
  5. In a separate bowl, whisk together ½ cup of sour cream, ⅓ cup of whole milk, and 1 teaspoon of vanilla extract until smooth. Gradually add to the butter mixture, alternating with the dry ingredients.
  6. Pour the batter into greased mini cake trays, filling each cavity about two-thirds full. Bake for 18-20 minutes.
  7. Allow cakes to cool in trays for about 10 minutes before transferring to a wire rack.
  8. Prepare the lavender glaze by microwaving 2 tablespoons of whole milk until hot, then stir in 1 tablespoon of dried culinary lavender and let steep for 10 minutes.
  9. Strain the lavender mixture and whisk in 1 cup of powdered sugar and ½ teaspoon of vanilla extract until smooth.
  10. Drizzle the lavender glaze over the cooled mini cakes and garnish with additional lemon zest and edible flowers if desired.

Nutrition

Serving: 1mini cakeCalories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Ensure all dairy ingredients are at room temperature for best results. Fresh lemon zest and culinary lavender enhance flavors significantly.

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