Name: Mini Lemon Cakes With Lavender Glaze Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 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; 1/2 tsp. culinary lavender; 1 1/2 cups powdered sugar; 1/4 tsp. kosher salt; 1/8 tsp. vanilla extract; Edible flowers and lemon zest for garnish (optional)

Ingredients

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 (for glaze)

1/8 tsp vanilla extract (for glaze)

Edible flowers and lemon zest for garnish (optional)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Spray two 6-cup mini cake trays with baking spray. In a bowl, whisk together the flour, kosher salt, and baking soda.

Step 2: In a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, light brown sugar, and lemon zest on medium speed until light and fluffy, about 3 minutes.

Step 3: Add the eggs one at a time, beating well after each addition.

Step 4: In a small bowl, whisk together the sour cream, whole milk, and vanilla extract.

Step 5: With the mixer on low speed, add the flour mixture and sour cream mixture alternately, beginning and ending with the flour mixture. Mix just until combined; avoid overmixing.

Step 6: Divide the batter evenly among the prepared cake trays. Tap the trays gently on the counter to release air bubbles.

Step 7: Bake the cakes for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.

Step 8: Let the cakes cool in the trays for 10 minutes, then invert them onto a wire rack to cool completely, about 1 hour.

Step 9: For the glaze, heat 1/4 cup whole milk in the microwave for 1 minute until hot. Stir in the culinary lavender and let steep for 10 minutes.

Step 10: Strain the milk through a fine-mesh strainer to remove the lavender buds.

Step 11: In a medium bowl, combine the powdered sugar, kosher salt, and vanilla extract. Gradually stir in the lavender-infused milk one teaspoon at a time until the glaze is smooth and pourable.

Step 12: Drizzle the cooled lemon cakes with the lavender glaze. Garnish with extra lemon zest and edible flowers if desired. Serve and enjoy.

Tips & Variations

Ensure all dairy and eggs are at room temperature for a tender, even crumb.

Do not overmix after adding flour to keep the cakes soft and tender.

Steeping the lavender in hot milk for the full 10 minutes is key to infusing the glaze with floral aroma.

Substitute culinary lavender with dried chamomile for a different floral twist.

Use mini bundt pans or other small cake molds for uniform, pretty shapes.

Storage

Store the mini lemon cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let the cakes come to room temperature before serving. The glaze may firm up when chilled. Reheat gently in a warm oven for a few minutes if preferred warm.

FAQs

Can I make these cakes ahead of time?

Yes, you can bake the cakes a day in advance. Store them covered at room temperature, then add the glaze and garnish just before serving for the freshest appearance and flavor.

Can I omit the lavender in the glaze?

Absolutely. You can leave out the lavender and make a simple lemon glaze by mixing powdered sugar with lemon juice and a little milk. The cakes will still be delicious without it.