Description
Deliciously light mini lemon cakes with a fragrant lavender glaze, perfect for afternoon treats and special gatherings.
Ingredients
Scale
- 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
- 1/4 cup whole milk (for the glaze)
- 1/2 tsp. culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 tsp. kosher salt (for the glaze)
- 1/8 tsp. vanilla extract (for the glaze), as needed
- Edible flowers and lemon zest, for garnish
Instructions
- Preheat your oven to 350°F and line a mini muffin tin with paper liners.
- Cream the butter and both sugars until the mix looks pale and fluffy.
- Add the lemon zest and vanilla, then beat in the eggs one at a time.
- Whisk the flour, salt, and baking soda in a bowl.
- Fold the dry mix into the wet in two parts, alternating with sour cream and milk.
- Spoon the batter into the lined cups until they are about two thirds full.
- Tap the pan gently to release air bubbles and smooth the tops with a spoon.
- Bake for 12 to 15 minutes until a toothpick comes out with just a few crumbs.
- Warm the milk gently in a small pan for the glaze and add the culinary lavender.
- Strain the milk and whisk it with powdered sugar and vanilla until smooth.
- Spoon the glaze over the cooled mini cakes and let it drip down the sides.
- Serve the cakes at room temperature for the best texture and flavor.
Notes
For the best outcome, use room temperature eggs and dairy. If the glaze becomes too thick, add a small spoon of milk until it reaches a drippy consistency.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini cakes, lemon cakes, lavender glaze, dessert, sweet treat, easy recipe