Mini Lemon Cakes With Lavender Glaze
These mini lemon cakes are tender, moist, and perfectly sized for snacking. Enhanced with a lavender glaze, they offer a delightful balance of citrus and floral flavors.
Ingredients
For the Mini Lemon 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
- 1/2 tsp culinary lavender Ensure it is labeled as culinary.
For the Lavender Glaze
- 1 1/2 cups powdered sugar
- 1/4 tsp kosher salt
- 1/8 tsp vanilla extract, as needed
- As needed Tbsp whole milk Add gradually for desired consistency.
For Garnish
- edible flowers and lemon zest For decoration.
Instructions
Part 1: Make the Lemon Cakes
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with mini muffin liners.
- In a bowl, whisk together the flour, salt, and baking soda. Set it aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the grated lemon zest and mix well.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add the sour cream, whole milk, and vanilla extract, mixing until smooth.
- Slowly add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix.
- Spoon the batter into the mini muffin tin, filling each cup about two-thirds full.
- Bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
- Allow the mini cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Part 2: Make the Glaze and Serve
- To make the lavender glaze, combine the powdered sugar, culinary lavender, kosher salt, and enough vanilla extract for flavor in a bowl.
- Add the whole milk gradually, whisking until you reach a smooth, pourable consistency.
- Once the cakes are completely cool, drizzle the glaze over the tops.
- Garnish with edible flowers and lemon zest to add a beautiful touch.
- Serve the mini lemon cakes with lavender glaze right away or let them sit for a bit to allow the glaze to set.
Notes
Make sure all ingredients are at room temperature. Use fresh lemon zest for the best flavor. Avoid overmixing the batter. You can infuse the milk with lavender for a stronger flavor.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 75mgSugar: 12g