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Mini Lemon Cakes with Lavender Glaze Recipe

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4.3 from 37 reviews

These Mini Lemon Cakes With Lavender Glaze are delightful, tender treats bursting with fresh lemon flavor and topped with a fragrant, sweet lavender glaze, perfect for any gathering or afternoon tea.

Ingredients

Units Scale

Lemon 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

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

Garnish

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

Instructions

  1. Part 1: Make the Lemon Cakes
    Preheat oven to 325°F. Thoroughly coat 2 (6-cup) mini cake trays with baking spray. Whisk together flour, salt, and baking soda.
  2. Mix Butter and Sugars
    In a stand mixer, beat butter, sugars, and lemon zest on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each.
  3. Add Wet and Dry Ingredients
    In a small bowl, whisk together sour cream, milk, and vanilla. With the mixer on low, gradually add the flour mixture and sour cream mixture in alternating batches, beginning and ending with flour. Mix just until combined.
  4. Bake
    Divide batter evenly among prepared trays. Tap trays on the counter to release air bubbles. Bake for 18 to 20 minutes, until a wooden pick comes out clean.
  5. Cool Cakes
    Let cool in trays for 10 minutes, then invert onto a wire rack to cool completely, about 1 hour.
  6. Part 2: Make the Glaze and Serve
    When cakes are cool, microwave 1/4 cup milk for 1 minute until hot. Add lavender and let steep for 10 minutes. Strain the milk through a fine mesh strainer, discarding the lavender.
  7. Prepare Glaze
    In a medium bowl, combine powdered sugar, salt, and vanilla. Gradually stir in the steeped milk, 1 teaspoon at a time, until you have a smooth, pourable glaze.
  8. Glaze and Garnish
    Drizzle the cooled cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers, if desired.

Notes

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