Go Back

Mini Lemon Cakes with Lavender Glaze

These mini lemon cakes are buttery and tender, featuring a bright lemon flavor and a smooth lavender glaze, perfect for small gatherings and sweet cravings.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cake
  • 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 (for batter)
  • 1 tsp vanilla extract
For the Lavender Glaze
  • 1/4 cup whole milk (for glaze)
  • 1/2 tsp culinary lavender
  • 1 1/2 cups powdered sugar
  • 1/4 tsp kosher salt (for glaze)
  • 1/8 tsp vanilla extract (for glaze)
For Garnish
  • edible flowers and lemon zest for garnish

Method
 

Preparation
  1. Set up your baking station. Make sure the butter is softened, and the eggs, sour cream, and both measures of milk are at room temperature.
  2. Preheat the oven and prepare your mini cake molds.
Baking the Cake
  1. Whisk together the flour, kosher salt, and baking soda in a medium bowl.
  2. In a separate bowl, cream the softened butter with granulated and brown sugar until fluffy.
  3. Mix in the grated lemon zest until well distributed.
  4. Beat in the eggs until the mixture is glossy.
  5. Blend in the sour cream, 1/4 cup milk, and vanilla extract until smooth.
  6. Combine wet and dry ingredients gently until just mixed.
  7. Portion the batter into the molds and bake until golden and springy. Let cool before glazing.
Making the Glaze
  1. Warm 1/4 cup milk for the glaze, add the culinary lavender, and let it steep. Strain out the lavender.
  2. In a bowl, whisk together powdered sugar, kosher salt, and vanilla extract. Gradually add the strained lavender milk until the glaze is thick but pourable.
Finishing Touches
  1. Spoon or drizzle the glaze over cooled cakes and garnish with edible flowers and lemon zest.

Notes

Store glazed cakes in a single layer, or use parchment if stacking. For best texture, glaze the day of serving. Cakes hold up well on their own.