Bright, floral, and perfectly portioned — these mini lemon cakes feel like spring in a bite.
They’re fast to mix, forgiving to bake, and elegant enough for a shower or tea.
If you love delicate floral flavors, this recipe balances lemon brightness with a whisper of lavender.
Try pairing them with a cup of tea or a light dessert wine for an elevated finish. If you enjoy lavender desserts, these London Fog cookies with lavender cream cheese frosting are a lovely companion recipe.
Why You’ll Love This Mini Lemon Cakes With Lavender Glaze
– Bright lemon flavor in every small, satisfying cake.
– Tender crumb from the sour cream and butter combination.
– Floral lavender glaze for a gourmet finish.
– Perfectly portioned for gatherings or gifts.
– Easy to scale up into standard cakes or mini loaves.
– Visually stunning with edible flowers and curled lemon zest.
The taste is a lively citrus pop followed by a silky, buttery crumb; the lavender glaze adds a lightly perfumed sweetness that doesn’t overpower. Texture is soft and moist from sour cream and whole milk, with a crumb that holds together for neat serving while still feeling tender on the tongue.
★★★★★ “I made these for a garden party and everyone asked for the recipe — light, bright, and the lavender glaze was just dreamy.” — Claire R.
Key Ingredients for Mini Lemon Cakes With Lavender Glaze
Unsalted butter — Butter is the primary fat that builds flavor and structure in these cakes. Use high-quality, European-style butter if possible for a nuttier, richer flavor. If you substitute oil, you’ll lose some aeration and the cake will be denser and less flavorful.
Sour cream — Sour cream adds tang and moisture and helps create a tender crumb that resists drying out. Full-fat sour cream is best; low-fat versions can make the cake slightly gummy. Plain yogurt can be a substitute but may alter tenderness and tang.
Grated lemon zest — The zest provides concentrated lemon oils that deliver true citrus aroma and flavor. Use a microplane for fine zesting; avoid the bitter white pith. If you substitute bottled lemon extract, the flavor will be less fresh and potentially too sweet.
Culinary lavender (for glaze) — Culinary lavender must be food-grade; it gives the glaze its signature floral note. Use 1/2 teaspoon dried culinary lavender for a subtle perfume. If you swap for lavender extract, reduce to a few drops as extracts vary in strength and can turn bitter.
Full Ingredient List for Mini Lemon Cakes With Lavender Glaze
– 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 glaze)
– 1/2 tsp. culinary lavender
– 1 1/2 cups powdered sugar
– 1/4 tsp. kosher salt
– 1/8 tsp. vanilla extract, as needed
– Edible flowers and lemon zest (for garnish)
Step-by-Step Instructions for Mini Lemon Cakes With Lavender Glaze
Step 1: Prep the batter and dry ingredients
Preheat the oven to 350°F and grease a mini bundt or muffin tin lightly. Whisk the flour, kosher salt, and baking soda in a bowl until evenly combined. In the mixer, cream the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
Pro Tip: The creamed butter should be pale and airy; look for a ribbon-like fall when you lift the paddle — this indicates proper aeration.
Step 2: Add zest, eggs, and dairy
Add lemon zest to the butter-sugar mixture and beat until fragrant. Add eggs one at a time, beating well after each. Mix in sour cream, 1/4 cup milk, and vanilla until just combined.
Pro Tip: The batter should look smooth and glossy and smell strongly of lemon; it should be thick but pourable — not curdled or separated.
Step 3: Combine wet and dry
Fold the dry ingredients into the wet mixture gently, mixing until just combined. Overmixing will develop gluten and tighten the crumb. Spoon or pipe batter into prepared mini pans, filling each about 3/4 full.
Pro Tip: The batter should have a soft, slightly dense texture and hold shape in the scoop; tiny air bubbles are fine but avoid large pockets.
Step 4: Bake and cool
Bake mini cakes for 12–16 minutes or until a toothpick inserted in the center comes out clean. Let cool in the tin for 5 minutes, then invert onto a wire rack to cool completely before glazing.
Pro Tip: Visual cue: the edges should be lightly golden and the tops spring back when touched gently; don’t overbake or tops will become dry and matte.
Step 5: Make the lavender glaze and finish
Warm 1/4 cup whole milk gently and steep 1/2 tsp. culinary lavender for 5 minutes, then strain. Whisk the infused milk with powdered sugar, kosher salt, and vanilla extract until smooth; add more milk if needed for pouring consistency. Drizzle glaze over cooled mini cakes and garnish with curled lemon zest and edible flowers.
Pro Tip: The glaze should be glossy and pour slowly off a spoon in a ribbon; if it sets too quickly it will be chalky — a thin, glossy sheen is ideal.
Expert Tips for Mini Lemon Cakes With Lavender Glaze
– Bring eggs, sour cream, and milk to room temperature before mixing to ensure even emulsion and lift.
– Use a microplane for lemon zest to capture oils without pith; zesting adds intense aroma.
– If the batter feels too dense, fold in a tablespoon of additional milk to loosen while maintaining structure.
– For a moister finish, brush each warm cake with a simple lemon syrup (equal parts lemon juice and sugar warmed) before glazing.
– If lavender flavor is too strong, steep for less time or reduce to 1/4 tsp — the floral note should be a whisper.
– Use a light-colored nonstick mini tin for even browning; very dark pans can over-brown bottoms.
– Test doneness with a toothpick; a small crumb is okay, but glossy batter means underbaked.
– Common mistake: overworking the batter. Stop mixing once dry streaks disappear to keep a tender crumb.
Storage & Freezing for Mini Lemon Cakes With Lavender Glaze
Fridge storage: Place glazed cakes in an airtight container with parchment layers to prevent sticking. Store in the refrigerator for up to 4 days; bring to room temperature 30–45 minutes before serving to revive texture.
Freezer storage: For longer storage, freeze unglazed mini cakes wrapped tightly in plastic and foil, or in a freezer-safe container for up to 3 months. Freeze glazed cakes only if the glaze is set and they are well wrapped to prevent freezer burn.
Thawing: Thaw frozen unglazed cakes overnight in the refrigerator and bring to room temperature before glazing. For frozen glazed cakes, thaw in the fridge for several hours, then rest at room temperature for 30 minutes before serving for best flavor.
Reheating: Warm a single cake in a 300°F oven for 6–8 minutes or microwave for 10–15 seconds to loosen the crumb and brighten aroma. Avoid overheating, which dries the cake.
Variations & Substitutions for Mini Lemon Cakes With Lavender Glaze
Lemon-Blueberry Mini Cakes — Fold 1/2 cup fresh blueberries into the batter and bake as directed; the berries add bursts of sweetness and a pretty color contrast. Use frozen berries tossed in a little flour if fresh aren’t available.
Lavender-Honey Glaze — Replace powdered sugar glaze with 3 Tbsp honey whisked into the warm lavender-infused milk for a thinner, floral-sweet topping. The result is a glossy, less-sweet finish with a golden sheen.
Gluten-Free Adaptation — Use a 1:1 gluten-free baking flour that contains xanthan gum; reduce mixing to prevent grainy texture. Expect a slightly different crumb but the same bright lemon flavor.
Lemon-Cream Cheese Filling — Pipe a small dollop of sweetened cream cheese into the center after cooling for a richer, tangy surprise. This turns the mini cake into a hybrid between a cupcake and a filled cake.
Frequently Asked Questions About Mini Lemon Cakes With Lavender Glaze
What is the best way to zest lemons without getting bitter pith?
Use a microplane and move only over the brightly colored outer peel. Stop when you see white pith. Zest immediately before baking for maximum aromatic oils.
Can I make the glaze thicker or thinner to suit decoration?
Yes. For a thicker glaze, add more powdered sugar a tablespoon at a time. For a thinner glaze, add milk or lemon juice in small increments until it reaches a pourable ribbon consistency.
Is culinary lavender the same as ornamental lavender from the garden?
Not always. Culinary lavender is food-grade and typically Lavandula angustifolia. Avoid lavender treated with pesticides or non-culinary varieties; if in doubt, source labeled culinary lavender from a reputable vendor.
How long can I keep these cakes at room temperature?
Unglazed mini cakes can sit at cool room temperature for up to 24 hours in a covered container. Glazed cakes should be refrigerated if your kitchen is warm or humid; bring to room temp before serving for best mouthfeel.
Can I double the recipe for a full-size bundt or loaf?
Yes — scale proportionally and choose a baking time of 35–50 minutes depending on pan size, checking with a toothpick. If using larger pans, tent with foil if tops brown too quickly.
Final Thoughts on Mini Lemon Cakes With Lavender Glaze
These Mini Lemon Cakes With Lavender Glaze are bright, tender, and elegant — ideal for any sunny gathering. If you made them, please leave a star rating in the recipe card below and pin this recipe on Pinterest for friends to find.
For a similar Southern-inspired take, see the Mini Lemon Cakes With Lavender Glaze Recipe – Southern Living.
If you want a citrus-lavender twist on a larger cake, check this Citrus Cake with a Lemon-Lavender Glaze – She’s Got The Cooks.
For another petite loaf idea with lavender and lemon, try the Lavender Lemon Mini Loaves – Sweet Beginnings Blog.
Mini Lemon Cakes With Lavender Glaze
Ingredients
Method
- Preheat the oven to 350°F and grease a mini bundt or muffin tin lightly.
- Whisk the flour, kosher salt, and baking soda in a bowl until evenly combined.
- In a mixer, cream the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
- Add lemon zest to the butter-sugar mixture and beat until fragrant.
- Add eggs one at a time, beating well after each.
- Mix in sour cream, 1/4 cup milk, and vanilla until just combined.
- Fold the dry ingredients into the wet mixture gently until just combined.
- Spoon or pipe batter into prepared mini pans, filling each about 3/4 full.
- Bake mini cakes for 12–16 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the tin for 5 minutes, then invert onto a wire rack to cool completely before glazing.
- Warm 1/4 cup whole milk and steep 1/2 tsp. culinary lavender for 5 minutes, then strain.
- Whisk the infused milk with powdered sugar, kosher salt, and vanilla extract until smooth.
- Drizzle glaze over cooled mini cakes and garnish with curled lemon zest and edible flowers.