Mini Lemon Cakes with Lavender Glaze
Delightful mini cakes bursting with fresh lemon flavor and subtly enhanced by lavender, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 1/3 cups all-purpose flour Can substitute with gluten-free flour.
- 1/2 tsp. kosher salt
- 1/8 tsp. baking soda
- 1/2 cup unsalted butter, softened Ensure at room temperature.
- 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
- 1/2 tsp. culinary lavender Crushed slightly before adding.
Glaze Ingredients
- 1 1/2 cups powdered sugar Sifted before use.
- 1/4 tsp. kosher salt
- 1/8 tsp. vanilla extract As needed.
- Whole milk as needed for glaze consistency
- Edible flowers and lemon zest for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a mini muffin or bundt pan with butter or non-stick spray.
Mixing the Batter
- In a medium bowl, whisk together the flour, salt, and baking soda.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add lemon zest, eggs, sour cream, whole milk, and vanilla extract to the butter mixture. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Baking
- Spoon the batter into the prepared pan, filling each well about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Glazing
- To prepare the glaze, whisk together the culinary lavender, powdered sugar, kosher salt, and vanilla extract with enough whole milk to achieve a smooth consistency.
- Drizzle the glaze over the cooled cakes and let it set.
Garnishing
- Garnish with edible flowers and additional lemon zest before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.