Description
Delicious and tender mini lemon cakes topped with a soothing lavender glaze, perfect for spring gatherings or cozy treats.
Ingredients
Scale
- 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, as needed
- Edible flowers and lemon zest (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your mini cake pans by greasing them lightly.
- Whisk together the flour, salt, and baking soda in a medium bowl. Set aside.
- Cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy, about 3-5 minutes.
- Add the grated lemon zest and mix until well combined.
- Beat in the eggs, one at a time, ensuring each is thoroughly incorporated before adding the next.
- Mix in the sour cream and whole milk, followed by the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Spoon the batter into your prepared mini cake pans, filling each about 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- In a small saucepan, gently heat the remaining 1/4 cup of whole milk and culinary lavender over low heat until warm. Steep the lavender for about 10 minutes, then strain to remove the flowers.
- Combine the powdered sugar, kosher salt, and strained lavender-infused milk in a medium bowl. Stir until smooth, adding a few drops of vanilla extract as needed.
- Once the cakes are completely cool, drizzle the lavender glaze over the top, letting it cascade down the sides.
- Garnish with edible flowers and additional lemon zest.
Notes
These cakes can be made a day in advance and stored in an airtight container for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 220
- Sugar: 15g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg