Go Back
Mini lemon cakes topped with lavender glaze on a white plate

Mini Lemon Cakes With Lavender Glaze

Bright, floral, and perfectly portioned mini lemon cakes, balanced with lemon brightness and a whisper of lavender, ideal for gatherings or gifts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 12 mini cakes
Course: Dessert, Snack, Tea
Cuisine: American, Baked
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cakes
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp. kosher salt
  • 1/8 tsp. baking soda
  • 1/2 cup unsalted butter, softened Use high-quality, European-style butter for richer flavor.
  • 2/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 Tbsp. grated lemon zest (from 2 lemons) Use a microplane for fine zesting.
  • 2 large eggs, at room temperature Bring to room temperature for even mixing.
  • 1/4 cup sour cream, at room temperature Full-fat is best.
  • 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 Use food-grade 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)

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a mini bundt or muffin tin lightly.
  2. Whisk the flour, kosher salt, and baking soda in a bowl until evenly combined.
  3. In a mixer, cream the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
Mixing
  1. Add lemon zest to the butter-sugar mixture and beat until fragrant.
  2. Add eggs one at a time, beating well after each.
  3. Mix in sour cream, 1/4 cup milk, and vanilla until just combined.
Combining
  1. Fold the dry ingredients into the wet mixture gently until just combined.
  2. Spoon or pipe batter into prepared mini pans, filling each about 3/4 full.
Baking
  1. Bake mini cakes for 12–16 minutes or until a toothpick inserted in the center comes out clean.
  2. Let cool in the tin for 5 minutes, then invert onto a wire rack to cool completely before glazing.
Glazing
  1. Warm 1/4 cup whole milk and steep 1/2 tsp. culinary lavender for 5 minutes, then strain.
  2. Whisk the infused milk with powdered sugar, kosher salt, and vanilla extract until smooth.
  3. Drizzle glaze over cooled mini cakes and garnish with curled lemon zest and edible flowers.

Notes

Bring eggs, sour cream, and milk to room temperature before mixing. Use a light-colored nonstick mini tin for even browning. Ensure powdered sugar is incorporated completely for a glossy glaze.