Mini Lemon Cakes With Lavender Glaze
Soft and moist mini lemon cakes infused with fresh lemon zest and topped with a delicate floral lavender glaze, perfect for elegant dessert tables or afternoon tea.
- Prep Time: 25 minutes
- Cook Time: 18–20 minutes
- Total Time: ~1 hour 50 minutes
- Yield: 12 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: Modern European / Fusion
- Diet: Vegetarian
Ingredients
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 lemon zest (from about 2 lemons)
2 large eggs (room temperature)
1/4 cup sour cream (room temperature)
1/4 cup whole milk (room temperature)
1 tsp vanilla extract
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
Garnish (optional)
Edible flowers
Extra lemon zest
Instructions
1. Make the Lemon Cakes
Preheat oven to 325°F (160°C). Grease 2 mini cake pans (6-cup trays).
Whisk flour, salt, and baking soda together.
Beat butter, granulated sugar, brown sugar, and lemon zest until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, mix sour cream, milk, and vanilla.
Add dry and wet ingredients alternately into the batter, starting and ending with dry ingredients.
Mix until just combined (do not overmix).
Divide batter evenly into pans and tap to remove air bubbles.
Bake for 18–20 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to a rack to cool completely.
2. Make the Lavender Glaze
Heat 1/4 cup milk until hot (about 1 minute in microwave).
Steep culinary lavender in hot milk for 10 minutes.
Strain and discard lavender.
Mix powdered sugar, salt, and vanilla in a bowl.
Slowly add lavender-infused milk until smooth and pourable.
3. Finish
Drizzle glaze over cooled mini cakes.
Garnish with lemon zest and edible flowers.
Notes
Do not overmix the batter to keep cakes soft and tender.
Lavender should be culinary-grade to avoid bitterness.
Cakes must be fully cooled before glazing.
Add glaze gradually to control thickness.
Find it online: https://allcookedup.com/mini-lemon-cakes-with-lavender-glaze/
