Mini Lemon Cakes with Lavender Glaze are a delightful treat that combines the bright flavor of lemons with the elegant touch of lavender. These small cakes are perfect for any occasion, whether it’s a tea party, a picnic, or just a special dessert to enjoy at home. Their charming size makes them easy to share and serve, and the combination of sweet and floral notes creates a unique and refreshing taste.
How to Make Mini Lemon Cakes With Lavender Glaze
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
- 1/2 tsp culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 tsp kosher salt
- 1/8 tsp vanilla extract (for glaze)
- Edible flowers and lemon zest (for garnish)
Directions
- Preheat your oven to 350°F (175°C) and grease mini cake pans.
- Sift together the flour, salt, and baking soda in a medium bowl.
- In a large bowl, cream the softened butter with granulated and brown sugars until fluffy.
- Add the lemon zest and mix well.
- Beat in the eggs one at a time.
- Mix in the sour cream, milk, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Spoon the batter into the prepared pans, filling them about 2/3 full.
- Bake for 15-18 minutes, or until a toothpick comes out clean. Let them cool in the pans for 10 minutes before transferring them to a wire rack.
- For the lavender glaze, whisk together the powdered sugar, culinary lavender, milk, and vanilla until smooth.
- Once the cakes are cool, drizzle the glaze on top and garnish with edible flowers and lemon zest. Serve at room temperature.
How to Serve Mini Lemon Cakes With Lavender Glaze
These mini lemon cakes are best served at room temperature. You can serve them on a lovely platter, making them perfect for sharing. They pair wonderfully with tea or lemonade, making them an ideal addition to afternoon gatherings or brunch.
How to Store Mini Lemon Cakes With Lavender Glaze
To store your mini lemon cakes, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them, where they will last for about a week. Just make sure to bring them back to room temperature before serving if they have been chilled.
Tips to Make Mini Lemon Cakes With Lavender Glaze
- Make sure all your ingredients are at room temperature for the best mixing results.
- Be careful not to overmix the batter; mixing just until combined will keep your cakes soft and fluffy.
- Feel free to adjust the amount of lavender if you prefer a more subtle floral note.
Variation
You can experiment with different flavors by replacing lemon zest with orange zest for a citrus twist. Additionally, you could use almond or coconut milk instead of whole milk for a dairy-free version.
FAQs
1. Can I make the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for a few hours before baking. Just allow it to sit at room temperature for about 30 minutes before you bake.
2. What if I can’t find culinary lavender?
If culinary lavender is not available, you can use a bit of dried lavender or leave it out completely. The cakes will still taste delicious.
3. Can I freeze the mini lemon cakes?
Yes, you can freeze the cakes without glaze. Wrap them tightly in plastic wrap and place them in a freezer-safe container. They can last up to three months in the freezer. Just thaw at room temperature when you’re ready to enjoy them.
Mini Lemon Cakes with Lavender Glaze
Delightful mini cakes that combine bright lemon flavor with elegant lavender for a refreshing dessert.
- Total Time: 38 minutes
- Yield: 12 mini cakes 1x
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
- 1/2 tsp culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 tsp kosher salt
- 1/8 tsp vanilla extract (for glaze)
- Edible flowers and lemon zest (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease mini cake pans.
- Sift together the flour, salt, and baking soda in a medium bowl.
- Cream the softened butter with granulated and brown sugars until fluffy in a large bowl.
- Add the lemon zest and mix well.
- Beat in the eggs one at a time.
- Mix in the sour cream, milk, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Spoon the batter into the prepared pans, filling them about 2/3 full.
- Bake for 15-18 minutes, or until a toothpick comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack.
- Whisk together the powdered sugar, culinary lavender, milk, and vanilla until smooth for the glaze.
- Drizzle the glaze on top of the cooled cakes and garnish with edible flowers and lemon zest. Serve at room temperature.
Notes
For best results, ensure all ingredients are at room temperature and don’t overmix the batter.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
