Description
These elegant Mini Lemon Cakes are moist and tender with a vibrant lemon flavor, perfectly complemented by a delicate lavender-infused glaze. Ideal for brunches or tea parties, they combine bright citrus notes with a floral aroma for a sophisticated dessert experience.
Ingredients
Scale
For the 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. 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
For the 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
- Edible flowers and lemon zest for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Thoroughly coat two 6-cup mini cake trays (such as mini bundt pans) with baking spray to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda until well combined.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, light brown sugar, and grated lemon zest on medium speed for about 3 minutes until the mixture is light and fluffy.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure thorough incorporation.
- Combine Wet Ingredients: In a separate small bowl, whisk together the sour cream, whole milk, and vanilla extract until smooth.
- Mix Batter: With the mixer on low speed, gradually add the flour mixture and sour cream mixture in alternating batches to the butter mixture, starting and ending with the flour. Mix just until combined to avoid overmixing, which can toughen the cake.
- Fill and Bake: Evenly divide the batter among the prepared mini cake trays. Tap the trays gently on the counter to release any trapped air bubbles. Bake for 18 to 20 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool Cakes: Allow cakes to cool in the trays for 10 minutes before inverting them onto a wire rack to cool completely, about 1 hour.
- Prepare Lavender Milk: Microwave 1/4 cup of whole milk for 1 minute until hot. Add the culinary lavender and let it steep for 10 minutes to infuse the milk with floral flavor.
- Make the Glaze: Strain the lavender-infused milk through a fine mesh strainer, discarding the lavender buds. In a medium bowl, mix powdered sugar, kosher salt, and vanilla extract. Gradually add the strained milk one teaspoon at a time, stirring until smooth and pourable.
- Glaze and Garnish: Drizzle the cooled mini lemon cakes with the lavender glaze. Garnish with additional grated lemon zest and edible flowers if desired before serving.
Notes
- Room Temperature is Key: Ensure butter, eggs, sour cream, and milk are all at room temperature for a tender, evenly textured cake.
- Don’t Overmix: Mix the batter only until ingredients are just combined to avoid a dense, tough texture.
- Steep Thoroughly: Allow lavender to steep in hot milk for the full 10 minutes to maximize floral infusion in the glaze.
- Nutritional values are estimates and may vary based on ingredient brands and portion sizes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French-Inspired
Keywords: mini lemon cakes, lavender glaze, lemon dessert, mini bundt cakes, floral glaze, brunch dessert, tea party dessert
