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Mini Lemon Cakes with Lavender Glaze

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Delightful mini lemon cakes topped with a sweet lavender glaze, perfect for gatherings or a sweet treat.

Ingredients

Scale
  • 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 the glaze)
  • 1/2 tsp culinary lavender
  • 1 1/2 cups powdered sugar
  • 1/4 tsp kosher salt (for the glaze)
  • 1/8 tsp vanilla extract (for the glaze)
  • Edible flowers and lemon zest (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare a mini muffin tin by greasing it with butter or lining with cupcake liners.
  3. Mix the flour, salt, and baking soda in a medium bowl.
  4. Cream the softened butter with granulated and brown sugars until fluffy.
  5. Add the eggs one at a time, blending well after each.
  6. Incorporate sour cream, milk, and vanilla extract, mixing until just combined.
  7. Combine dry ingredients with wet mixture, folding gently until just combined.
  8. Fill the muffin tin with batter, filling each cup about 2/3 full.
  9. Bake for 12-15 minutes or until golden brown and a toothpick comes out clean.
  10. Cool in the pan for 5 minutes before transferring to a wire rack.
  11. Prepare the lavender milk by heating milk and steeping with culinary lavender.
  12. Make the glaze by mixing powdered sugar with the lavender-infused milk and salt.
  13. Glaze the cooled mini cakes by dipping or drizzling the glaze over them.

Notes

Store in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator. Glaze just before serving for best results.

Nutrition

Keywords: mini cakes, lemon, lavender, dessert, baking

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