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Elegant Mini Lemon Cakes with Lavender Glaze Recipe

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4.1 from 38 reviews

These Elegant Mini Lemon Cakes with Lavender Glaze combine zesty lemon flavor with a delicate floral glaze, perfect for a sophisticated dessert or afternoon treat.

Ingredients

Units Scale

Cake Batter

  • 1 1/3 cups all-purpose flour (170g)
  • 1/2 teaspoon kosher salt (3g)
  • 1/8 teaspoon baking soda (1g)
  • 1/2 cup unsalted butter, softened (115g)
  • 2/3 cup granulated sugar (130g)
  • 1/3 cup packed light brown sugar (75g)
  • 1 tablespoon grated fresh lemon zest (from 2 lemons)
  • 2 large eggs, at room temperature
  • 1/4 cup sour cream, at room temperature (60ml)
  • 1/4 cup whole milk, at room temperature (60ml)
  • 1 teaspoon vanilla extract (5ml)

Lavender Glaze

  • 1/4 cup whole milk (60ml)
  • 1/2 teaspoon culinary lavender (1g)
  • 1 1/2 cups powdered sugar (175g)
  • 1/4 teaspoon kosher salt (2g)
  • 1/8 teaspoon vanilla extract (0.5ml)

Garnish

  • Edible flowers and fresh lemon zest for garnish (optional)

Instructions

  1. Preheat oven: Preheat oven to 325°F (160°C). Thoroughly coat two 6-cup mini cake pans with baking spray, getting into every corner.
  2. Mix dry ingredients: In a small bowl, whisk together flour, salt, and baking soda. Set aside.
  3. Cream butter and sugars: In a stand mixer with paddle attachment, beat softened butter, granulated sugar, brown sugar, and lemon zest on medium speed for about 3 minutes until light and fluffy, scraping down the bowl as needed.
  4. Add eggs: Add eggs one at a time, beating well after each addition for about 30 seconds until fully incorporated.
  5. Mix wet ingredients: In another small bowl, whisk together sour cream, milk, and vanilla.
  6. Combine mixtures: With mixer on low speed, add flour mixture and sour cream mixture in alternating batches (flour, sour cream, flour, sour cream, flour), mixing just until combined after each addition. Do not overmix.
  7. Fill pans: Divide batter evenly among prepared pans, filling each cup about three-quarters full. Tap pans gently on the counter to release air bubbles.
  8. Bake: Bake at 325°F (160°C) for 18 to 22 minutes, until tops are golden and a toothpick inserted in the center comes out clean or with just a few crumbs. Do not open oven before 15 minutes have passed.
  9. Cool cakes: Remove pans from oven and cool cakes in their pans for 5 minutes, then turn out onto a wire rack to cool completely, about 1 hour.
  10. Prepare glaze: While cakes cool, prepare glaze. Warm milk on the stove until steaming, add culinary lavender, and let steep for 3 minutes. Strain out lavender buds and let milk cool slightly.
  11. Make glaze: Whisk together powdered sugar, salt, and vanilla in a bowl. Slowly add lavender-infused milk and whisk until smooth and pourable like thick cream.
  12. Glaze cakes: Dip the top of each cooled cake into the glaze, allowing it to coat the top and drip slightly down the sides. Garnish with edible flowers and fresh lemon zest if desired. Serve at room temperature.

Notes

  • Do not open oven before 15 minutes have passed to ensure proper rising and baking.
  • Tap pans gently on the counter to release air bubbles for even cakes.
  • Use room temperature eggs, sour cream, and milk for better mixing and texture.
  • Allow cakes to cool completely before glazing for best results.

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