Description
These Easy Mini Lemon Cakes with Lavender Glaze Delight are light, fluffy, and bursting with fresh lemon zest flavor. Topped with a fragrant lavender glaze and garnished with edible flowers, these petite cakes are perfect for a spring or summer gathering, offering a beautiful and delicious treat that's sure to impress.
Ingredients
For the 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
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
For Garnish
- Edible flowers (as needed)
- Lemon zest (as needed)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F. Thoroughly coat two 6-cup mini cake trays with baking spray to prevent sticking. In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda until combined.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the softened unsalted butter, granulated sugar, light brown sugar, and grated lemon zest on medium speed until the mixture is light and fluffy, about 3 minutes. This creates a fluffy base for the cakes.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and create a smooth batter.
- Combine Wet and Dry Ingredients: In a small bowl, whisk the sour cream, whole milk, and vanilla extract together. With the mixer on low speed, gradually add the flour mixture and sour cream mixture alternately to the batter, starting and ending with the flour mixture. Mix just until combined to avoid overmixing, which ensures tender cakes.
- Fill Cake Trays and Bake: Divide the batter evenly among the prepared mini cake trays. Tap the trays gently on the counter to release any air bubbles. Bake for 18 to 20 minutes, or until a wooden pick inserted in the center comes out clean, indicating the cakes are done.
- Cool Cakes: Allow the cakes to cool in the trays for 10 minutes to settle, then invert them onto a wire rack to cool completely, approximately 1 hour, ensuring the cakes maintain their shape and texture.
- Prepare Lavender Milk: Heat 1/4 cup of whole milk in the microwave for 1 minute until hot. Add culinary lavender to the milk and let it steep for 10 minutes to infuse the lavender flavor. After steeping, strain the milk through a fine mesh strainer to remove the lavender buds.
- Make the Lavender Glaze: In a medium bowl, combine the powdered sugar, kosher salt, and vanilla extract. Gradually add the steeped milk one teaspoon at a time, stirring until you achieve a smooth, pourable glaze consistency perfect for drizzling.
- Glaze and Garnish: Drizzle the cooled mini lemon cakes with the lavender glaze evenly. Garnish with additional lemon zest and edible flowers as desired for a beautiful presentation and added fresh aroma.
Notes
- Ensure all wet ingredients (eggs, sour cream, milk) are at room temperature for better batter consistency and cake texture.
- Be careful not to overmix the batter after adding flour to keep the cakes tender and light.
- If culinary lavender is unavailable, substitute with a small amount of dried lavender buds from a trusted source, but use sparingly as lavender can be overpowering.
- Allow cakes to cool completely before glazing to prevent the glaze from melting off.
- Edible flowers should be food-safe and pesticide-free if used as garnish.
- These mini cakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
