Description
These Mini Lemon Cakes with Lavender Glaze are delicate, moist, and bursting with fresh lemon flavor, complemented by a fragrant, floral lavender glaze. Perfect for a spring or summer treat, these petite cakes are elegantly garnished with edible flowers and additional lemon zest, offering a delightful balance of citrus and subtle herbal notes.
Ingredients
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
- Edible flowers (as needed)
- Lemon zest (as needed)
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F (163°C). Thoroughly coat two 6-cup mini cake trays with baking spray to ensure easy cake release.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Set aside for later use.
- Cream butter and sugars: Using a stand mixer, beat the softened unsalted butter with granulated sugar, light brown sugar, and lemon zest on medium speed for about 3 minutes until the mixture is light and fluffy.
- Add eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to combine fully and incorporate air for a fluffy texture.
- Combine wet ingredients: In a small bowl, whisk together sour cream, whole milk, and vanilla extract until smooth.
- Mix wet and dry ingredients: With the mixer on low speed, alternately add the flour mixture and the sour cream mixture to the batter, starting and ending with the flour mixture. Mix just until combined to avoid overmixing, which can toughen the cakes.
- Fill pans 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 in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool cakes: Let the cakes cool in the trays for 10 minutes before carefully inverting them onto a wire rack. Allow them to cool completely, about 1 hour.
- Prepare lavender glaze: Heat 1/4 cup whole milk in the microwave for 1 minute until hot. Add culinary lavender and let it steep for 10 minutes. Strain the milk through a fine mesh strainer to remove the lavender buds.
- Mix glaze: In a medium bowl, combine powdered sugar, kosher salt, and vanilla extract. Gradually stir in the steeped milk one teaspoon at a time until achieving a smooth, pourable glaze consistency.
- Glaze and garnish: Drizzle the cooled lemon cakes with the lavender glaze using a spoon or small spatula. Garnish with freshly grated lemon zest and edible flowers to add color and enhance the presentation.
Notes
- Ensure eggs, sour cream, and milk are at room temperature for better batter emulsion and texture.
- Do not overmix the batter once adding flour to keep cakes tender.
- You can substitute edible flowers with candied lemon slices if desired.
- Use culinary-grade lavender to avoid any bitterness in the glaze.
- Cakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Make sure the cakes are completely cool before glazing to prevent melting the glaze.
