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Mini Lemon Cakes With Lavender Glaze Recipe

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★★★★★

4.8 from 143 reviews

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.

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
  • Edible flowers and lemon zest (for garnish, as needed)

Instructions

  1. 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.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Set aside.
  3. 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.
  4. Add Eggs: Add the eggs one at a time to the mixer, beating well after each addition to fully incorporate them into the batter.
  5. Combine Wet Ingredients: In a separate small bowl, whisk together the sour cream, whole milk, and vanilla extract until smooth.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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