Mini Lemon Cakes With Lavender Glaze
These delightful mini lemon cakes are infused with floral lavender glaze, perfect for beginners and ideal for cozy baking.
Ingredients
Essentials
- 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 about 2 lemons)
- 2 large eggs, at room temperature
- 1/4 cup sour cream, at room temperature
- 1/4 cup whole milk, at room temperature (for the batter)
- 1 tsp vanilla extract
- 1/4 cup whole milk (for the glaze)
- 1/2 tsp culinary lavender (dried, for steeping in the milk)
- 1 1/2 cups powdered sugar (for the glaze)
- 1/4 tsp kosher salt (for the glaze)
- 1/8 tsp vanilla extract (for the glaze)
- Edible flowers and extra lemon zest for garnish (optional)
Optional add-ons
- 1 tsp lemon juice (for tangier glaze)
- extra lavender buds (for garnish) for look only
- a few tsp poppy seeds (for texture) folded into the batter
- melted white chocolate drizzle instead of lavender glaze
- fresh berries (like strawberries or blueberries) pair beautifully
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your mini pan by greasing it well.
- In a small bowl, whisk together the flour, salt, and baking soda. Set aside.
Making the Batter
- In a larger bowl, cream together the softened butter, granulated sugar, and light brown sugar until pale and fluffy.
- Add the grated lemon zest and mix briefly to combine.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and sour cream until smooth.
- Slowly alternate adding the dry ingredients and the whole milk, mixing just until combined.
Baking the Cakes
- Spoon the batter into the prepared mini pans, filling each about 3/4 full.
- Bake in the preheated oven, starting to check for doneness at 12 minutes.
- Allow cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Making the Glaze
- Warm the whole milk in a small saucepan and steep the culinary lavender for 8-10 minutes.
- Strain the milk and let it cool slightly.
- Whisk together the powdered sugar, salt, and vanilla in a mixing bowl then gradually add the lavender-infused milk until reaching the desired consistency.
Glazing the Cakes
- Spoon the glaze over the cooled cakes, allowing it to drip naturally.
- Garnish with additional lemon zest and edible flowers while the glaze is still tacky.
Notes
Store glazed cakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.