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The Ultimate Mini Lemon Cakes with Lavender Glaze (Elegant & Easy!)

The Ultimate Mini Lemon Cakes with Lavender Glaze Delight

Experience the bright flavors of The Ultimate Mini Lemon Cakes with Lavender Glaze, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 2 cups All-Purpose Flour For gluten-free, use a one-to-one gluten-free baking blend.
  • 1 teaspoon Kosher Salt Enhances flavor and balances sweetness.
  • 1 teaspoon Baking Soda Helps the cakes rise perfectly.
  • 3/4 cup Unsalted Butter Ensure it’s softened to room temperature.
  • 1 cup Granulated Sugar Adds balanced sweetness.
  • 1/2 cup Light Brown Sugar Enhances depth of flavor.
  • 2 units Lemon Zest Zest from about 2 fresh lemons.
  • 3 large Large Eggs At room temperature.
  • 1/2 cup Sour Cream Use at room temperature.
  • 1/2 cup Whole Milk Must be at room temperature.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1 tablespoon Culinary Lavender Ensure it's food-grade.
For the Glaze
  • 2 cups Powdered Sugar Forms the glaze.
  • 1/4 cup Milk Needed for the glaze.
Optional Garnish
  • Edible Flowers (e.g., violas, pansies) Adds visual appeal.

Equipment

  • Stand mixer
  • Mini Cake Trays
  • whisk
  • Mixing Bowls
  • Measuring Cups
  • Measuring Spoons
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and grease mini cake trays thoroughly.
  2. Mix dry ingredients: whisk together flour, kosher salt, and baking soda in a large bowl.
  3. Cream together softened butter, granulated sugar, light brown sugar, and lemon zest until light and fluffy.
  4. Add eggs one at a time to the creamed mixture, mixing well after each addition.
  5. Combine wet ingredients: whisk together sour cream, milk, and vanilla extract in a separate bowl.
  6. Gradually add the dry mixture to the creamed mixer, alternating with the wet, until just combined.
  7. Divide the batter among prepared mini cake trays and bake for 18-20 minutes until a toothpick comes out clean.
  8. Cool the cakes in the trays for about 10 minutes before transferring to a wire rack.
  9. Prepare the lavender glaze by steeping culinary lavender in hot milk for 10 minutes and then straining.
  10. Mix powdered sugar with the lavender-infused milk until smooth and glossy.
  11. Drizzle the lavender glaze over cooled mini cakes and garnish with lemon zest and edible flowers if desired.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 80mgSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for the best results. The cakes can be stored in the fridge for up to 3 days or frozen without glaze for up to 2 months.

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