Name: Mini Lemon Cakes with Lavender Glaze Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 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; Edible flowers (as needed); Lemon zest (as needed)

Jump to Recipe

Picture this: the delicate scent of fresh lemon zest mingling with the soothing whisper of lavender. As you bite into these tender, buttery mini lemon cakes, the bright citrus notes burst in your mouth, perfectly balanced by the subtle floral sweetness of the lavender glaze. The charming little cakes, each topped with a drizzle of glossy glaze and a sprinkle of edible flowers, look almost too beautiful to eat—almost. This Mini Lemon Cakes with Lavender Glaze Recipe transforms any ordinary afternoon into a delightful celebration of flavor and aroma, creating a baking experience that’s as joyful as it is rewarding.

Why You’ll Love This Mini Lemon Cakes with Lavender Glaze Recipe

Perfect Timing: Ready in just 1 hour and 50 minutes, these cakes fit beautifully into a leisurely afternoon or a special weekend treat, giving you plenty of time to savor the process and the reward.
Wholesome Ingredients: Using everyday pantry staples enhanced with fresh lemon zest and culinary lavender, this recipe offers simplicity with a touch of elegance.
Shareable Size: These mini cakes are designed to serve 12, making them perfect for gatherings, gifts, or simply a sweet snack for the family.
Visual Showstopper: The lavender glaze drizzled over soft, golden cakes and garnished with edible flowers creates a picturesque dessert that impresses every time.
Customizable Flavors: While the lavender glaze is a star, you can easily tweak the floral note or experiment with other glazes to suit your mood or occasion.

Why This Mini Lemon Cakes with Lavender Glaze Recipe Works

This recipe strikes a perfect balance thanks to a few key techniques and ingredients. First, beating the butter and sugars until light and fluffy incorporates air into the batter, ensuring a tender, moist crumb. The alternating addition of the dry flour mixture and the sour cream-milk blend keeps the batter smooth without overmixing, which could toughen the cakes. Then, the lavender infusion in warm milk is the secret to that delicate floral glaze—steeping releases the gentle aroma evenly without overpowering the refreshing lemon zest brightness. These thoughtful steps guarantee cakes with a sophisticated balance of flavors and irresistible texture.

Ingredients You’ll Need

Single white plate featuring one individual lemon lavender cake, sliced to reveal the moist, tender crumb with specks of lavender buds inside, topped with a glossy lemon glaze dripping down the sides, garnished with a small fresh lemon wedge, a sprig of rosemary, and delicate purple lavender flowers, natural light highlighting the golden crust and textured interior, placed on white marble surface, intimate close-up angled shot showing depth and layers, styled food blog presentation photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet essential ingredients allows you to create a batch of irresistible mini lemon cakes that taste like sunshine and springtime in every bite.

All-purpose flour: The foundation of the cake’s structure, it keeps the crumb tender yet sturdy enough to hold the glaze.
Kosher salt: Enhances all the flavors, balancing the sweet and tart elements perfectly.
Baking soda: Provides lift for a light texture.
Unsalted butter: Adds richness and moisture when whipped into the sugars.
Granulated sugar and light brown sugar: The combo gives sweetness along with a subtle caramel depth from the brown sugar.
Grated lemon zest: Bursts of citrus aroma and flavor that make these cakes uniquely vibrant.
Large eggs: Bind the ingredients and contribute to the fluffy texture.
Sour cream: Adds a tender crumb and slight tang that pairs beautifully with lemon.
Whole milk: Used both in the batter and glaze to keep everything moist and smooth.
Vanilla extract: Rounds out the flavors with a warm, sweet note.
Culinary lavender: The delicate flower that transforms the glaze into something utterly enchanting.
Powdered sugar: Creates the sweet base for the silky glaze.
Edible flowers and extra lemon zest: For that final flourish of beauty and brightness.

Ingredient Substitutions & Tips

Butter: You can swap unsalted butter with margarine or coconut oil for a dairy-free option, but expect a slight difference in flavor and texture.
Sour cream: Greek yogurt is a great substitute here to maintain tanginess and moisture.
Whole milk: Feel free to use almond or oat milk in both the batter and glaze for a dairy-free twist.
Culinary lavender: If you can’t find lavender, chamomile flowers steeped in milk offer a delicate floral alternative.

👨‍🍳 Pro Tips for Perfect Results

Use room temperature ingredients: Eggs, sour cream, milk, and butter all mix more smoothly to produce a lighter cake.
Don’t overmix: Stir the batter just enough to combine for a tender crumb without toughness.
Steep lavender gently: Over-steeping can lead to bitterness; 10 minutes is ideal to capture that floral essence.
Tap trays before baking: This releases trapped air bubbles for even baking without holes.
Use fresh lemon zest: Frozen or pre-packaged zest lacks the vibrant aroma that makes these cakes sing.

How to Make Mini Lemon Cakes with Lavender Glaze Recipe

Step 1: Prepare Your Mini Cake Trays and Dry Ingredients

First, preheat your oven to 325°F and generously coat two 6-cup mini cake trays with baking spray. In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda. This ensures that your leavening is evenly distributed so your cakes rise just right.

💡 Pro Tip: Use a sifter or fine-mesh sieve for the dry ingredients if possible; it makes mixing easier and the texture lighter.

Step 2: Cream Butter and Sugars with Lemon Zest

In your stand mixer, beat the softened butter, granulated sugar, light brown sugar, and fresh lemon zest together on medium speed until the mixture is light and fluffy—about 3 minutes. This air incorporation is key to the light texture and bright lemon flavor throughout.

💡 Pro Tip: Don’t rush this step. The fluffier the butter and sugar, the more tender your cakes.

Step 3: Incorporate Eggs One at a Time

Add the eggs one at a time into the butter mixture, beating thoroughly after each addition. This slow incorporation prevents curdling and helps build volume.

💡 Pro Tip: Make sure your eggs are at room temperature to prevent the batter from breaking.

Step 4: Alternate Adding Flour and Sour Cream Mixes

In a small bowl, whisk together the sour cream, whole milk, and vanilla extract. Then, with your mixer on low speed, slowly add the flour mixture and the sour cream mixture in alternating batches—starting and ending with the flour mix. Stir just until everything comes together.

💡 Pro Tip: This alternating technique keeps the batter light and prevents overworking the gluten in the flour.

Step 5: Bake Your Mini Lemon Cakes

Divide the batter evenly between the two prepared trays, smoothing the tops with a spatula. Tap the trays gently on the countertop to release any air bubbles. Bake for 18 to 20 minutes or until a wooden pick inserted into the center comes out clean.

💡 Pro Tip: Keep an eye on them after 15 minutes; ovens vary, and mini cakes can go from perfect to overdone quickly.

Step 6: Cool Your Cakes Completely

Allow the cakes to cool in their trays for 10 minutes before carefully inverting them onto a wire rack. Cool completely—about 1 hour—to ensure the glaze sets beautifully.

💡 Pro Tip: Patience here pays off; warm cakes will make your glaze runny and uneven.

Step 7: Prepare the Lavender Glaze

Microwave 1/4 cup of whole milk until hot (approximately 1 minute). Add the culinary lavender and let it steep for 10 minutes to draw out that enchanting flavor. Strain the milk to remove lavender pieces.

💡 Pro Tip: Don’t skip the straining, or you’ll get little bits of lavender that could be overpowering.

Step 8: Mix the Glaze

In a medium bowl, whisk together powdered sugar, kosher salt, and vanilla extract. Gradually stir in the lavender-infused milk, one teaspoon at a time, until the glaze is smooth and pourable.

💡 Pro Tip: Add the milk slowly to control the glaze’s consistency—it should drizzle, not run off.

Step 9: Glaze and Garnish Your Mini Lemon Cakes

Drizzle the lavender glaze over the cooled mini cakes using a spoon or piping bag for precision. Finish with a sprinkle of fresh lemon zest and a few edible flowers for an irresistible presentation.

💡 Pro Tip: For extra sparkle, pop the glazed cakes in the fridge for 15 minutes to set the icing before serving.

Common Mistakes to Avoid

Learn from these common pitfalls:

Overmixing the batter: This yields dense, tough cakes instead of tender, fluffy ones.
Using cold eggs or dairy: Can cause the batter to curdle and cakes to have uneven texture.
Skipping the lavender steeping time: Results in a weak glaze flavor lacking that magical floral touch.
Not straining the lavender milk: Leaves bits in the glaze which can taste bitter or overpower the cake.
Baking at too high temperature: Causes edges to overcook while centers remain underdone.
Glazing warm cakes: Leads to runny glaze that won’t set properly.

Delicious Variations to Try

Once you’ve mastered the classic Mini Lemon Cakes with Lavender Glaze Recipe, these variations can add new dimensions of flavor and fun to your baking repertoire.

Orange Blossom Glaze

Substitute the lavender with orange blossom water in the glaze for a citrusy floral twist that pairs beautifully with lemon zest.

Honey-Lavender Drizzle

Replace powdered sugar glaze with a honey and lavender drizzle for a naturally sweet, glossy finish brimming with soothing floral notes.

Blueberry Swirl

Fold fresh blueberries into the batter for jewel-like bursts of tart sweetness nestled inside each mini cake, topped with the classic lavender glaze.

Almond Lemon Bliss

Add 1/2 teaspoon almond extract to the batter and finish with slivered toasted almonds atop the glazed cakes for a nutty crunch and aromatic lift.

Vanilla Bean Infused

Stir in vanilla bean seeds into the batter for an extra layer of warm vanilla aroma that enhances the lemon and lavender beautifully.

How to Serve Mini Lemon Cakes with Lavender Glaze Recipe

Whole lemon lavender bundt cake sitting on a large white serving platter, beautifully glazed with smooth icing that drips slightly down the sides, topped with fresh lemon wedges, sprigs of rosemary, and delicate lavender flowers, showcasing the cake’s rich golden brown crust and intricate fluted design, surrounded by scattered lavender buds, photographed from a 3/4 angle on a white marble countertop with natural lighting, professional food magazine hero shot photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh edible flowers, extra lemon zest, or a few sprigs of lavender add elegance and a pop of color. A dusting of powdered sugar can create a delicate snowy effect too.

Side Dishes

Pair these tender cakes with a light dollop of whipped cream, a cup of chamomile tea, or a refreshing sparkling lemonade for a perfectly balanced treat.

Creative Ways to Present

Arrange mini cakes on a tiered cake stand for a tea party vibe or place each one in a decorative mini cupcake wrapper for gifting or single servings. Drizzle glaze just before serving to keep them fresh and glossy.

Make Ahead and Storage

Storing Leftovers

Store cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Make sure the glaze is set before covering to avoid smudging.

Freezing

Wrap each cooled cake individually in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before glazing.

Reheating

Warm cakes briefly in a microwave (10-15 seconds) to bring back softness, but avoid too much heat which can melt the glaze.

FAQs

Can I use dried lavender instead of culinary lavender?

Yes, but make sure it is food-grade culinary lavender. Regular dried lavender might be too strong or bitter.

Is it necessary to use sour cream?

Sour cream adds moisture and tang, but Greek yogurt is a suitable substitute that also aids in tender crumb.

Can I make these cakes gluten-free?

You can try using a 1-to-1 gluten-free flour blend, but results may vary; these cakes rely on gluten for structure.

Can I double the recipe?

Absolutely! Just use additional mini cake trays and bake in batches or larger pans, adjusting bake time accordingly.

How do I know when the cakes are done?

Insert a wooden pick in the center; it should come out clean or with a few moist crumbs.

Can I prepare the glaze ahead of time?

You can make the glaze up to a day ahead; keep it covered in the fridge and stir well before using.

What if I don’t have a mini cake tray?

A standard muffin tin or small cupcake pans work well; adjust baking time slightly and check for doneness.

Are these cakes suitable for kids?

Yes! The flavors are bright and inviting, and the floral glaze is subtle enough to appeal to all ages.

Final Thoughts

There’s something truly comforting about baking these Mini Lemon Cakes with Lavender Glaze Recipe—a warm kitchen filled with the scents of lemon and lavender, followed by that first perfect bite. Whether you’re making them for guests, a special occasion, or just to brighten your day, these cakes will bring joy and a touch of elegance to any moment. The recipe’s delicate balance of flavors and textures, plus its stunning presentation, makes it one to keep close and share often.

Have you tried this Mini Lemon Cakes with Lavender Glaze Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 😊