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Mini Lemon Cakes With Lavender Glaze

Charming mini lemon cakes bursting with citrus flavor and topped with a delicate lavender glaze, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert, Snack
Cuisine American
Servings 12 pieces
Calories 150 kcal

Ingredients
  

For the Cakes

  • 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

For the Glaze

  • 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
 

Make the Lemon Cakes

  • Preheat your oven to 350°F (175°C) and prepare a mini muffin or cupcake pan by greasing it or lining with paper.
  • In a bowl, whisk together 1 1/3 cups flour, 1/2 tsp. salt, and 1/8 tsp. baking soda. Set aside.
  • In a large bowl, beat 1/2 cup butter, 2/3 cup granulated sugar, and 1/3 cup brown sugar until light and fluffy (3-5 minutes).
  • Add 1 Tbsp. lemon zest and mix. Then, add 2 large eggs one at a time, mixing well after each.
  • Blend in 1/4 cup sour cream, 1/4 cup milk, and 1 tsp. vanilla until just incorporated.
  • Gradually stir in the dry ingredients until just combined; the batter should be smooth and slightly thick.
  • Fill each cavity of the pan 2/3 full with batter, and bake for 15-18 minutes until golden brown and a toothpick comes out clean.
  • Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Make the Glaze

  • In a small saucepan, gently heat 1/4 cup milk and 1/2 tsp. lavender over low heat until warmed (do not boil). Steep for 10 minutes, then strain.
  • In a bowl, mix 1 1/2 cups powdered sugar, 1/4 tsp. salt, and the infused milk until smooth. Adjust consistency as needed.
  • Once the cakes are cool, drizzle the glaze over the tops and optionally garnish with edible flowers and lemon zest.

Serve

  • Enjoy warm or at room temperature, perfect for gatherings or with tea!

Notes

Store in an airtight container at room temperature for up to 3 days, or freeze unglazed cakes for up to 2 months.
Keyword citrus treats, Easy Recipes, lavender glaze, lemon cakes, mini desserts