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Mini Lemon Cakes with Lavender Glaze

Mini Lemon Cakes with Lavender Glaze for Elegant Delight

Delight in these Mini Lemon Cakes with Lavender Glaze, a refreshing dessert perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free blend if desired.
  • 1 teaspoon Kosher Salt Enhances sweetness.
  • 1 teaspoon Baking Soda Leavening agent.
  • ½ cup Unsalted Butter Softened to room temperature.
  • ½ cup Granulated Sugar Adds sweetness.
  • ½ cup Light Brown Sugar For added moisture and flavor.
  • Zest of 2 Lemons For bright flavor.
  • 2 Large Eggs At room temperature.
  • ½ cup Sour Cream At room temperature.
  • ¼ cup Whole Milk At room temperature.
  • 1 teaspoon Vanilla Extract For depth of flavor.
For the Glaze
  • ¼ cup Whole Milk Hot for steeping.
  • 1 tablespoon Dried Culinary Lavender Food-grade lavender.
  • 1 cup Powdered Sugar For smooth glaze.
  • Edible Flowers & Lemon Zest Optional for garnish.

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Mini cake trays
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare mini cake trays.
  2. In a bowl, whisk together flour, salt, and baking soda.
  3. Cream butter, granulated sugar, and brown sugar until light and fluffy.
  4. Incorporate eggs one at a time until blended.
  5. Mix sour cream, milk, and vanilla in a separate bowl.
  6. Alternately blend in dry and wet mixtures into the butter mixture.
  7. Divide batter among mini cake trays and bake for 18–20 minutes.
  8. Cool cakes for 10 minutes, then transfer to wire racks.
  9. Steep lavender in hot milk for 10 minutes, then strain.
  10. Mix strained milk, powdered sugar, salt, and vanilla for glaze.
  11. Drizzle glaze over cooled cakes and garnish with zest and flowers.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 5mg

Notes

These Mini Lemon Cakes can be adapted to gluten-free. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

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