Introduction

These Mini Lemon Cakes with Lavender Glaze are a delightful treat bursting with bright citrus and floral notes. Perfect for spring gatherings or elegant afternoon tea, these tender cakes are topped with a fragrant lavender glaze that adds a special touch. They’re small, beautiful, and oh-so-delicious.

Two small bundt cakes with a golden brown crust sit side by side on a white oval plate. Both cakes are drizzled with a smooth, shiny white glaze that trickles down the ridges and pools on the plate. Each cake is topped with small yellow lemon wedges and a sprig of green rosemary. Purple lavender flowers are scattered on and around the cakes, adding bright violet spots of color. The plate rests on a white marbled surface, with blurred whole lemons and bunches of lavender visible in the background. photo taken with an iphone --ar 4:5 --v 7

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 (163°C). Thoroughly grease two 6-cup mini cake trays or mini bundt pans. In a bowl, whisk together the flour, salt, and baking soda.
Step 2: In 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 to incorporate fully.
Step 4: In a small bowl, whisk together sour cream, milk, and vanilla extract. With the mixer on low, gradually add the flour mixture and sour cream mixture in alternating batches, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
Step 5: Divide the batter evenly among the prepared pans. Tap the pans firmly on the counter to release any air bubbles.
Step 6: Bake for 18 to 20 minutes, or until a wooden pick inserted into the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before inverting onto a wire rack to cool completely, about 1 hour.
Step 7: While the cakes cool, make the glaze. Heat 1/4 cup of milk in the microwave until hot, about 1 minute. Stir in the culinary lavender and let steep for 10 minutes to infuse flavor. Strain the milk through a fine mesh strainer, discarding the lavender.
Step 8: In a medium bowl, combine powdered sugar, salt, and vanilla extract. Gradually add the lavender-infused milk, one teaspoon at a time, stirring until you achieve a smooth, pourable glaze.
Step 9: Drizzle the glaze over the cooled mini lemon cakes. Garnish with extra lemon zest and edible flowers if desired, then allow the glaze to set before serving.

Tips & Variations

Ensure all your ingredients—eggs, butter, sour cream, and milk—are at room temperature for the most tender cake texture.
Mix the batter only until just combined after adding the flour to avoid tough cakes.
Tapping the pans before baking helps remove air bubbles, creating a smooth cake surface.
For a plain lemon glaze, omit the lavender and replace the steeped milk with fresh lemon juice for a bright finish.
To make gluten-free cakes, substitute the all-purpose flour with a one-to-one gluten-free baking flour blend containing xanthan gum.

Storage

Once the glaze has fully set, store the mini lemon cakes in an airtight container at room temperature for up to 3 days. They make an excellent make-ahead dessert and can be enjoyed as is or gently warmed before serving.

How to Serve

Two small bundt cakes with a golden brown, crispy outside sit on a white plate with a light brown rim. Each cake is covered with a shiny white glaze that drips down the sides onto the plate. On top of each cake is a small wedge of lemon and a sprig of green rosemary. Purple lavender flowers are sprinkled on the cakes and laid beside them on the plate. In the background, two whole lemons and some purple lavender flowers sit against a dark, blurry backdrop. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Where can I find culinary lavender and edible flowers?

Culinary-grade lavender can be found in the spice aisle of well-stocked grocery stores, specialty spice shops, or online. Edible flowers like violas and pansies are often available in the fresh herb section or at farmers’ markets, especially during spring and summer.

What if I don’t have a mini cake or bundt pan?

No worries! You can bake the batter as 12 standard cupcakes using paper liners in a muffin tin, baking for 18-22 minutes. Alternatively, bake as a single 9-inch round or 8×8-inch square cake, but extend the baking time to 30-40 minutes.