Mini Lemon Cakes with Lavender Glaze Recipe
Delight in these charming Mini Lemon Cakes topped with a delicate lavender glaze. Light, moist, and bursting with fresh lemon zest, these individual cakes are perfect for tea parties or elegant gatherings. The subtle floral note from the lavender glaze adds a sophisticated touch that complements the citrus perfectly.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 mini lemon cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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)
- 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
Lavender Glaze
- 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
Garnish
- Edible flowers (as needed)
- Lemon zest (as needed)
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F. Thoroughly coat two 6-cup mini cake trays with baking spray to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined.
- Cream butter and sugars: In a stand mixer, beat the softened butter, granulated sugar, light brown sugar, and grated lemon zest on medium speed until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating well after each addition.
- Combine wet ingredients and batters: In a separate small bowl, whisk the sour cream, whole milk, and vanilla extract. With the mixer on low speed, alternately add the flour mixture and sour cream mixture to the butter mixture in batches, starting and ending with the flour mixture. Mix just until combined to keep the batter light.
- Fill trays and bake: Evenly divide batter among the prepared mini cake trays. Tap the trays gently on the countertop to release any air bubbles. Bake in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool cakes: Allow the cakes to cool in the trays for 10 minutes. Then invert the trays onto wire racks to remove the cakes and let them cool completely, about 1 hour.
- Prepare lavender milk: Warm 1/4 cup whole milk in the microwave for 1 minute until hot. Add culinary lavender to the warm milk and let it steep for 10 minutes to infuse flavor. Strain the milk through a fine mesh sieve, discarding the lavender flowers.
- Make glaze: In a medium bowl, combine powdered sugar, kosher salt, and vanilla extract. Gradually stir in the lavender-infused milk one teaspoon at a time until you achieve a smooth, pourable glaze consistency.
- Glaze and garnish: Drizzle the cooled mini lemon cakes evenly with the lavender glaze. Garnish with extra lemon zest and edible flowers as desired for a beautiful presentation.
Notes
- Room temperature ingredients like eggs, sour cream, and milk help create a smoother batter and better texture.
- Be careful not to overmix when combining flour and wet ingredients to keep the cakes tender.
- If culinary lavender is unavailable, substitute with dried lavender buds from a reputable source intended for culinary use.
- Use edible flowers only and ensure they are pesticide-free if using as garnish.
- Mini cake trays typically hold about 6 cups; ensure your pans accommodate this size or adjust the baking time accordingly.
Keywords: Mini lemon cakes, lavender glaze, lemon zest, individual cakes, elegant dessert, tea party desserts
