Mini Lemon Cakes With Lavender Glaze Recipe
Introduction
These Mini Lemon Cakes with Lavender Glaze are a delightful treat combining bright citrus flavor with delicate floral notes. Perfect for special occasions or a thoughtful afternoon snack, they are as beautiful as they are delicious.
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
- For the 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
- 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, kosher salt, and baking soda.
- Step 2: Using a stand mixer, beat the softened butter, granulated sugar, brown sugar, and lemon zest on medium speed until 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 sour cream, milk, and vanilla extract.
- Step 5: With the mixer on low speed, add the flour mixture and sour cream mixture alternately in batches, beginning and ending with the flour. Mix until just combined to avoid overmixing.
- Step 6: Divide the batter evenly among the prepared trays. Tap the trays gently on the counter to release any air bubbles.
- Step 7: Bake for 18 to 20 minutes, or until a wooden pick inserted into the cakes comes out clean.
- Step 8: Let the cakes cool in the trays for 10 minutes, then invert onto a wire rack to cool completely, about 1 hour.
- Step 9: To make the glaze, microwave 1/4 cup milk for 1 minute until hot. Stir in the culinary lavender and let it steep for 10 minutes.
- Step 10: Strain the lavender milk through a fine-mesh strainer, discarding the lavender. In a medium bowl, combine powdered sugar, kosher salt, and vanilla extract.
- Step 11: Gradually add the lavender-infused milk to the powdered sugar mixture, stirring one teaspoon at a time until you achieve a smooth, pourable glaze.
- Step 12: Drizzle the glaze over the cooled mini cakes. Garnish with additional lemon zest and edible flowers if desired before serving.
Tips & Variations
- Ensure all your wet ingredients—butter, eggs, sour cream, and milk—are at room temperature for a tender, even crumb.
- Mix the batter just until combined after adding flour to prevent tough cakes.
- Tap the pans on the counter to release air bubbles and avoid holes in your cakes.
- Allow the lavender to steep fully in the hot milk to infuse the glaze with maximum floral flavor.
- Add the steeped milk slowly to the powdered sugar to reach just the right glaze consistency—thick but pourable.
- For a different twist, substitute lemon zest with orange zest and use dried chamomile flowers for the glaze.
Storage
Once the glaze has set, store the mini cakes in an airtight container at room temperature for up to 3 days. To reheat, let them come to room temperature if chilled, then enjoy as is, since reheating is not recommended to preserve the glaze texture and floral aroma.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cakes without a stand mixer?
Yes, you can mix the batter by hand using a whisk and wooden spoon. Cream the butter and sugars together until light and fluffy, then beat in eggs one at a time before folding in the dry ingredients and wet mixture.
Where can I find culinary lavender?
Culinary lavender is available at many health food stores, specialty spice shops, or online. Be sure to use food-grade lavender specifically meant for cooking to ensure the best flavor and safety.
PrintMini Lemon Cakes With Lavender Glaze Recipe
These Mini Lemon Cakes with Lavender Glaze are delicate, tender treats bursting with bright lemon flavor enhanced by a fragrant floral glaze. Perfectly portioned in mini bundt pans, these elegant cakes are ideal for celebrations or a charming afternoon dessert. The cakes feature a moist crumb from a balanced blend of sour cream, milk, and butter, while the lavender-infused glaze adds a unique aromatic sweetness that pairs beautifully with the zesty lemon. Garnished with edible flowers and fresh lemon zest, they make a stunning and delicious centerpiece.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 mini lemon cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the 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
For the 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
- Edible flowers and lemon zest (for garnish, as needed)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F. Thoroughly coat two 6-cup mini cake trays or mini bundt pans with baking spray to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, 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.
- Add Eggs: Add the eggs one at a time to the mixer, beating well after each addition to fully incorporate them into the batter.
- Combine Wet Ingredients: In a separate small bowl, whisk together the sour cream, whole milk, and vanilla extract until smooth.
- Incorporate Dry and Wet Ingredients: With the mixer on low speed, gradually add the flour mixture and sour cream mixture alternately to the butter mixture, beginning and ending with the flour. Mix only until just combined to avoid overmixing and tough cakes.
- Fill Pans and Bake: Evenly divide the batter among the prepared pans. Tap the pans firmly on the counter to release trapped air bubbles. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center of a cake comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely, about 1 hour.
- Prepare Lavender Milk: Warm 1/4 cup of whole milk in the microwave for 1 minute until hot. Add the culinary lavender and let it steep for 10 minutes to infuse the flavor. Strain the milk through a fine-mesh strainer to remove the lavender.
- Make the Glaze: In a medium bowl, combine the powdered sugar, kosher salt, and vanilla extract. Gradually stir in the steeped lavender milk, one teaspoon at a time, stirring until the glaze is smooth and pourable but slightly thick.
- Glaze and Decorate: Drizzle the cooled mini lemon cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers for an attractive presentation.
Notes
- Room Temperature is Key: Ensure butter, eggs, sour cream, and milk are all at room temperature for tender, evenly textured cakes.
- Don’t Overmix: Mix the batter only until the flour is just incorporated to avoid toughness.
- Steep for Flavor: Let the lavender steep in hot milk for the full 10 minutes to fully infuse aroma.
- Nutritional Information is an estimate and may vary based on ingredient brands and portion sizes used.
- Tap pans after filling to release air bubbles and prevent holes in the cakes.
- Store glazed mini cakes in an airtight container at room temperature for up to 3 days.
Keywords: mini lemon cakes, lavender glaze, lemon desserts, floral glaze, mini bundt cakes, elegant cakes
