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Mini Lemon Cakes With Lavender Glaze

Bright, floral, and perfectly portioned, these mini lemon cakes with lavender glaze are sure to delight at any gathering.
Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the mini 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, 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.
Baking
  1. Fold the dry ingredients into the wet mixture gently, mixing until just combined.
  2. Spoon or pipe batter into prepared mini pans, filling each about 3/4 full.
  3. Bake mini cakes for 12–16 minutes or until a toothpick inserted in the center comes out clean.
  4. 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 gently 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

For a moister finish, brush each warm cake with a simple lemon syrup before glazing. Store glazed cakes in an airtight container in the refrigerator for up to 4 days.