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Mini Lemon Cakes with Lavender Glaze

Mini Lemon Cakes with Lavender Glaze for a Sunny Treat

Delightful Mini Lemon Cakes with Lavender Glaze bring zesty citrus and sweet floral essence to your dessert table, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1 cup All-Purpose Flour Substitute with a gluten-free baking blend for gluten-free option.
  • 1/2 teaspoon Kosher Salt Regular salt can be used as a substitute.
  • 1 teaspoon Baking Soda Do not substitute with baking powder without adjusting other ingredients.
  • 1/2 cup Unsalted Butter Ensure it is softened for proper mixing.
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar Adds depth of flavor.
  • 1 tablespoon Grated Lemon Zest Use fresh lemons for maximum taste.
  • 2 large Large Eggs Must be at room temperature for better emulsification.
  • 1/2 cup Sour Cream Substitute with full-fat yogurt if unavailable.
  • 1/2 cup Whole Milk Can substitute with plant-based milk for lactose-free option.
  • 1 teaspoon Vanilla Extract Use pure extract for best results.
For the Lavender Glaze
  • 2 tablespoons Dried Culinary Lavender Ensure it is food-grade; can substitute with lemon juice for a straightforward glaze.
  • 1 cup Powdered Sugar Adjust to achieve desired consistency.
  • 1 tablespoon Edible Flowers Optional garnish to enhance presentation.

Equipment

  • Mini cake trays
  • stand mixer or hand mixer
  • medium mixing bowl
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare your mini cake trays with baking spray.
  2. In a medium mixing bowl, whisk together the all-purpose flour, kosher salt, and baking soda until well combined. Set aside.
  3. Using a stand mixer or hand mixer, beat the softened unsalted butter and both sugars together on medium speed until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each. Gradually mix in dry ingredients alternately with sour cream and milk until smooth.
  4. Evenly divide the batter into the prepared mini cake trays, filling each about two-thirds full, then tap the trays on the counter to release air bubbles.
  5. Bake for 18-20 minutes, until a toothpick comes out clean. Allow them to cool for about 10 minutes before transferring to a wire rack.
  6. In a small saucepan, heat the whole milk until nearly boiling; add the dried culinary lavender and steep for 10 minutes. Strain into a bowl, then whisk in the powdered sugar, salt, and vanilla until smooth.
  7. Drizzle the lavender glaze over the cooled Mini Lemon Cakes and garnish with lemon zest and edible flowers.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

These cakes can be tailored for gluten-free diets. Ensure ingredients are at room temperature for best results.

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