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Mini Lemon Cakes with Lavender Glaze

Mini Lemon Cakes with Lavender Glaze: A Blooming Delight

Delightful Mini Lemon Cakes with Lavender Glaze combine tart lemon and floral lavender for a sophisticated dessert.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1.5 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 0.5 teaspoon kosher salt Essential for balancing sweetness.
  • 1 teaspoon baking soda Use baking powder if preferred, adjusting quantities.
  • 0.5 cups unsalted butter Ensure it's softened for easy blending.
  • 0.75 cups granulated sugar Could be replaced with coconut sugar for a lower GI option.
  • 0.5 cups light brown sugar Adds depth of flavor and moisture.
  • Zest of 2 lemons Provides fresh citrus notes.
  • 2 large eggs Must be at room temperature for best results.
  • 0.5 cups sour cream Plain yogurt can work as a substitute.
  • 0.25 cups whole milk Can use low-fat milk or a dairy-free alternative.
  • 1 teaspoon vanilla extract Ensure it's pure vanilla for the best results.
For the Lavender Glaze
  • 2 tablespoons culinary lavender Only use food-grade lavender.
  • 1 cup powdered sugar Ensure to sift for smooth mixing.
  • 2 tablespoons milk Can use almond or oat milk for a dairy-free version.
Optional Garnish
  • edible flowers Use violas or pansies for additional color and charm.

Equipment

  • 6-cup mini cake trays
  • Mixing bowls
  • hand mixer
  • Whisk
  • Microwave-safe bowl

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and spray mini cake trays with baking spray.
  2. Whisk together the flour, salt, and baking soda in a medium bowl; set aside.
  3. In a large bowl, cream the butter, granulated sugar, brown sugar, and lemon zest until light and fluffy.
  4. Add eggs one at a time to the butter-sugar mixture, mixing well after each addition.
  5. In a separate bowl, mix sour cream, milk, and vanilla until smooth.
  6. Gradually combine dry ingredients with the wet mixture, alternating until just combined.
  7. Fill mini cake trays with batter and bake for 18-20 minutes until a toothpick comes out clean.
  8. Allow cakes to cool for 10 minutes before inverting onto a wire rack.
  9. Prepare the glaze by steeping lavender in warm milk, then mix with powdered sugar and vanilla until smooth.
  10. Drizzle glaze over cooled cakes and garnish with lemon zest and edible flowers if desired.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 0.5gSugar: 12gVitamin A: 300IUVitamin C: 3mgCalcium: 50mgIron: 0.5mg

Notes

Store in an airtight container for up to 3 days. Freeze without glaze wrapped tightly for up to 2 months.

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