Description
Bright, zesty mini lemon cakes topped with a delicate lavender glaze, perfect for spring celebrations or any cheerful gathering.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your mini cake pans by greasing them well or using paper liners.
- Whisk together the flour, kosher salt, and baking soda in a large mixing bowl. Set aside.
- Beat together the softened butter, granulated sugar, and light brown sugar until creamy and light in color.
- Mix in the grated lemon zest, then add the eggs one at a time, blending well after each addition.
- Incorporate the sour cream, whole milk, and vanilla extract into the wet mixture until just combined.
- Gradually mix the dry ingredients into the wet mixture, stirring until combined. Be careful not to over-mix.
- Fill your mini cake pans about 2/3 full with the batter and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the lavender glaze while the cakes are cooling by whisking together the powdered sugar, kosher salt, culinary lavender, and 1/4 cup of whole milk. Add more vanilla extract if desired.
- Once the cakes are completely cool, drizzle the lavender glaze generously over the top, letting it cascade down the edges.
- Garnish each mini cake with edible flowers and a sprinkle of fresh lemon zest.
- Serve these mini lemon cakes with lavender glaze at your next gathering.
Notes
You can prepare the batter a day in advance and keep it covered in the fridge. It’s best to glaze them just before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg