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Mini Lemon Cakes With Lavender Glaze Recipe

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★★★★★

4.7 from 57 reviews

These Mini Lemon Cakes with Lavender Glaze combine zesty lemon flavor with a delicate floral hint from culinary lavender, delivering a moist, tender cake topped with a smooth, fragrant glaze. Perfect for tea time or special occasions, these cakes are decorated with edible flowers and lemon zest for a beautiful presentation.

Ingredients

Scale

Cake 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

Glaze Ingredients

  • 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
  • Edible flowers and lemon zest (for garnish, as needed)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Thoroughly coat two 6-cup mini cake trays with baking spray to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, kosher salt, and baking soda until well combined.
  3. Cream Butter and Sugars: Using a stand mixer on medium speed, beat the softened unsalted butter, granulated sugar, light brown sugar, and lemon zest together until the mixture becomes light and fluffy, approximately 3 minutes.
  4. Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure a smooth batter.
  5. Combine Wet and Dry Ingredients: In a small bowl, whisk together the sour cream, whole milk, and vanilla extract. With the mixer on low speed, gradually add the flour mixture and the sour cream mixture alternately to the butter mixture, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
  6. Fill and Bake: Evenly divide the batter among the prepared mini cake trays. Tap the trays gently on the counter to release any air bubbles. Bake in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted into the center of the cakes comes out clean.
  7. Cool Cakes: Allow the cakes to cool in their trays for 10 minutes. Then invert each cake onto a wire rack and let them cool completely, about 1 hour.
  8. Prepare Lavender Milk: 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, then strain through a fine mesh strainer to remove the lavender buds.
  9. Make the Glaze: In a medium bowl, combine the 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.
  10. Glaze and Garnish: Drizzle the cooled mini lemon cakes with the lavender glaze evenly. Garnish with additional lemon zest and edible flowers to enhance both flavor and appearance. Serve and enjoy.

Notes

  • Be sure to use room temperature ingredients for the best batter consistency.
  • Do not overmix the batter once the wet and dry ingredients are combined to keep the cakes tender.
  • Steeping the lavender in hot milk extracts the floral notes without overpowering the glaze.
  • If you cannot find culinary lavender, substitute with a small amount of dried lavender buds intended for cooking.
  • Edible flowers add a beautiful touch but make sure they are pesticide-free and safe for consumption.
  • If you prefer a less sweet glaze, reduce powdered sugar slightly but adjust milk to maintain consistency.

Keywords: Mini Lemon Cakes, Lavender Glaze, Lemon Zest Cake, Floral Dessert, Tea Time Cake, Mini Cakes, Lemon Dessert

Find it online: https://thedishspot.com/mini-lemon-cakes-with-lavender-glaze-recipe/