Description
Delightful mini lemon cakes topped with a smooth lavender glaze, perfect for spring gatherings.
Ingredients
Scale
- 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 (for glaze)
- 1/2 tsp. culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 tsp. kosher salt
- 1/8 tsp. vanilla extract (as needed)
- Edible flowers and lemon zest (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan.
- Whisk together the flour, salt, and baking soda in a medium bowl. Set aside.
- Cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3–4 minutes.
- Mix in the lemon zest, followed by the eggs one at a time, ensuring each is incorporated before adding the next.
- Stir in the sour cream, whole milk, and vanilla extract until everything is combined.
- Add the dry ingredients to the wet mixture, mixing gently until just combined; do not overmix.
- Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.
- Bake for 12–15 minutes or until a toothpick inserted in the center comes out clean. Let them cool for a few minutes in the pan before transferring them to a wire rack.
- Prepare the lavender glaze while the cakes are cooling by combining the powdered sugar, 1/4 cup whole milk, culinary lavender, kosher salt, and vanilla extract in a small bowl. Mix until smooth and creamy.
- Drizzle the lavender glaze over the tops of the cooled cakes and let the glaze set.
- Garnish with edible flowers and fresh lemon zest for an extra touch of elegance.
- Serve warm, or at room temperature, and enjoy!
Notes
These mini cakes can be baked a day in advance; just glaze them the day you plan to serve. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg