Introduction

These Mini Lemon Cakes with Lavender Glaze offer a delightful balance of bright citrus and floral notes. Perfectly tender and topped with a fragrant glaze, they make an elegant treat for any occasion.

Two small round cakes with a fluted edge and a golden brown outer layer sit side by side on a white plate. Each cake is covered with a light drizzle of creamy white glaze that flows slightly down the sides. On top of each cake, there is a small lemon wedge and a sprig of green rosemary, with tiny purple flower petals scattered around and on the cakes. Next to the cakes on the plate, there is a small bunch of purple flowers. The background shows a blurred yellow lemon and more purple flowers with green leaves, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (for glaze)
1/2 tsp. culinary lavender
1 1/2 cups powdered sugar
1/4 tsp. kosher salt
1/8 tsp. vanilla extract
Edible flowers and lemon zest (for garnish, as needed)

Instructions

Step 1: Preheat the oven to 325°F. Coat two 6-cup mini cake trays thoroughly with baking spray. In a bowl, whisk together the flour, kosher salt, and baking soda.
Step 2: Using a stand mixer, beat the softened butter, granulated sugar, light brown sugar, and lemon zest on medium speed until light and fluffy, about 3 minutes.
Step 3: Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
Step 4: In a small bowl, whisk together the sour cream, whole milk, and vanilla extract. With the mixer on low speed, add the flour mixture and sour cream mixture alternately in batches, beginning and ending with the flour mixture. Mix just until combined.
Step 5: Evenly divide the batter among the prepared trays. Tap the trays gently on the counter to release any air bubbles.
Step 6: Bake for 18 to 20 minutes, or until a wooden pick inserted in the center comes out clean.
Step 7: Let the cakes cool in the trays for 10 minutes, then invert them onto a wire rack to cool completely, about 1 hour.
Step 8: To make the glaze, heat 1/4 cup whole milk in the microwave for 1 minute until hot. Add the culinary lavender and let it steep for 10 minutes. Strain the milk through a fine mesh strainer, discarding the lavender.
Step 9: In a medium bowl, combine the powdered sugar, kosher salt, and vanilla extract. Gradually stir in the steeped milk one teaspoon at a time until you reach a smooth, pourable glaze consistency.
Step 10: Drizzle the cooled mini cakes with the lavender glaze. Garnish with extra lemon zest and edible flowers as desired before serving.

Tips & Variations

Use fresh lemon zest for the brightest citrus flavor, and be careful to avoid the white pith which can add bitterness.
If you don’t have culinary lavender, you can substitute with a small amount of dried lavender buds from a trusted source or omit for a simple lemon glaze.
For an extra moist cake, substitute half the sour cream with Greek yogurt.

Storage

Store the mini lemon cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but allow the cakes to come to room temperature before serving. The glaze is best applied just before serving to keep its fresh texture. Reheat briefly in the microwave if desired.

How to Serve

Two small golden-brown cakes are placed on a white plate set on a white marbled surface. Each cake has a thick layer of glossy white icing dripping down the sides, topped with coarse sugar crystals that add texture. On top of each cake, there is a thin slice of lemon, a small bunch of purple lavender flowers, and a few scattered green leaves for decoration. Some lavender sprigs and leaves are also scattered around the cakes on the plate. The lighting brings out the moist texture of the cakes and the smooth shine of the icing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes ahead of time?

Yes, you can bake the cakes a day ahead and keep them covered at room temperature. Wait to glaze them until just before serving for the best texture.

Can I use dried lavender from the grocery store?

Yes, but make sure it is culinary-grade to avoid bitterness or pesticides. Steep it in warm milk as directed to infuse flavor, then strain thoroughly.