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Mini Lemon Cakes with Lavender Glaze Recipe

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★★★★★

4.4 from 127 reviews

These Mini Lemon Cakes with Lavender Glaze are delicate, tender individual-sized cakes bursting with bright lemon flavor and topped with a fragrant lavender-infused glaze. Perfect for spring celebrations or anytime you want an elegant dessert, these cakes combine a soft, moist crumb with a subtle floral sweetness, finished with edible flowers and lemon zest for a beautiful presentation.

Ingredients

Scale

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

For Garnish

  • Edible flowers (such as violas or pansies)
  • Additional lemon zest

Instructions

  1. Preheat and prepare pans: Preheat your oven to 325°F (163°C). Thoroughly coat two 6-cup mini bundt or cake trays with baking spray to prevent sticking.
  2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined.
  3. Cream butter and sugars: Using a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, light brown sugar, and lemon zest on medium speed for about 3 minutes until the mixture is light, fluffy, and well aerated.
  4. Add eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure full incorporation.
  5. Combine wet ingredients and flour: In a small bowl, whisk together sour cream, whole milk, and vanilla extract. With the mixer on low speed, alternately add the dry flour mixture and the sour cream mixture to the butter mixture, starting and ending with the flour. Mix only until just combined to avoid overmixing.
  6. Fill pans and bake: Divide the batter evenly among the prepared mini cake trays. Tap the trays gently on the countertop to release any large air bubbles. Bake in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted into the cakes comes out clean.
  7. Cool cakes: Allow the cakes to cool in the trays for 10 minutes, then carefully invert them onto wire racks to cool completely, about 1 hour.
  8. Prepare lavender glaze: Microwave 1/4 cup whole milk for 1 minute until hot. Stir in the culinary lavender and allow it to steep for 10 minutes. Strain the milk through a fine-mesh strainer to remove lavender buds.
  9. Mix glaze: In a medium bowl, combine powdered sugar, kosher salt, and vanilla extract. Gradually whisk in the lavender-infused milk, one teaspoon at a time, until you achieve a smooth, pourable glaze consistency.
  10. Glaze and garnish: Drizzle the cooled mini cakes with the lavender glaze. Garnish with extra lemon zest and edible flowers as desired. Allow glaze to set before serving.

Notes

  • Room Temperature is Key: Ensure butter, eggs, sour cream, and milk are at room temperature for a tender, evenly textured cake.
  • Don’t Overmix: Mix the batter only until flour is just incorporated to avoid tough cakes.
  • Steep for Flavor: Steep culinary lavender in hot milk for the full 10 minutes to impart a rich floral flavor to the glaze.
  • Glaze Consistency: Add steeped milk slowly into powdered sugar to achieve a glaze that is thick but pourable.
  • Storage: Store glazed mini cakes in an airtight container at room temperature for up to 3 days. Ideal for make-ahead dessert.
  • Substitutions: For gluten-free, substitute all-purpose flour with an equal amount of gluten-free baking flour blend containing xanthan gum. For a plain lemon glaze, omit lavender and use fresh lemon juice instead of milk.
  • Pan Alternatives: If mini bundt pans are unavailable, use muffin pans lined with paper liners or bake as a 9-inch round or 8×8-inch square cake, adjusting baking time accordingly.

Keywords: mini lemon cakes, lavender glaze, spring dessert, individual cakes, lemon zest cake, floral glaze, edible flowers, elegant dessert

Find it online: https://liamjayne.com/mini-lemon-cakes-with-lavender-glaze-recipe-2/