Mini Lemon Cakes With Lavender Glaze
Delightful mini lemon cakes topped with a sophisticated lavender glaze, perfect for any occasion.
Ingredients
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) Use fresh zest for best flavor.
- 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 1/2 cups powdered sugar
- 1/4 tsp kosher salt
- 1/8 tsp vanilla extract, as needed
- 1/2 tsp culinary lavender Use culinary-grade lavender.
For garnish
- Edible flowers and lemon zest For presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare mini cake pans by greasing and lining with parchment paper.
- In a bowl, whisk together the flour, salt, and baking soda; set aside.
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Mix in the lemon zest, followed by the eggs one at a time, ensuring each is fully incorporated.
- Add the sour cream, whole milk, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the mini cake pans.
Baking
- Bake for about 15-20 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack.
Making the glaze
- To prepare the glaze, combine the powdered sugar, milk, lavender, kosher salt, and vanilla extract in a bowl.
- Whisk until smooth and adjust the consistency as necessary.
Finishing touches
- Once the cakes are completely cool, drizzle the lavender glaze on top and garnish with edible flowers and lemon zest.
Notes
Store in an airtight container at room temperature for a few days. Refrigerate for longer storage but keep the glaze separate to maintain texture.