Name: Delicious Mini Lemon Cakes with Lavender Glaze Bliss
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon kosher salt; 1 teaspoon baking soda; 1/2 cup unsalted butter (softened); 1 cup granulated sugar; 1/2 cup light brown sugar (or coconut sugar); 2 tablespoons grated lemon zest (from fresh lemons); 3 large eggs (room temperature); 1/2 cup sour cream (or Greek yogurt); 1/2 cup whole milk (can substitute with almond milk); 1 teaspoon vanilla extract (high-quality); 2 tablespoons dried culinary lavender (food-grade); 1 cup powdered sugar (sifted); 1/4 cup whole milk (or coconut milk); edible flowers (optional, such as violas or pansies)

As I savored the fresh air at a quaint garden party, the sweet aroma of citrus filled the scene, instantly transporting me to warmer days. That’s when I discovered the delightful world of Mini Lemon Cakes with Lavender Glaze—a recipe that’s truly a showstopper. These elegant mini cakes, with their moist texture and inviting zest, are not just a feast for the palate but a visual treat that delights guests. With quick prep time and the ability to adapt into standard-sized cupcakes, these charming bites are perfect for any occasion, from tea parties to festive celebrations. The heavenly combination of lemon and lavender will have you enchanted at every bite! Are you ready to add a touch of elegance to your baking repertoire?

Why Are Mini Lemon Cakes So Irresistible?

Delightful flavor: The zesty lemon flavor is perfectly complemented by the floral notes of lavender, creating a unique and uplifting taste experience.

Quick to make: With a simple prep and bake time, you can whip up these cakes in no time—perfect for last-minute gatherings.

Versatile: Not only can you enjoy them as mini cakes, but feel free to adapt the recipe for standard cupcakes, providing a delightful twist for any occasion.

Eye-catching presentation: Garnished with vibrant edible flowers, these cakes are visually stunning, making them a hit at tea parties and celebrations alike.

Crowd-pleaser: Their charming appearance and delightful flavors make them a surefire way to impress your guests, especially when paired with refreshing beverages like tea or sparkling drinks. If you’re looking for more delightful treats, try these Bruschetta with Whipped Ricotta or Mediterranean Chicken Tzatziki.

Mini Lemon Cakes Ingredients

• Discover the delightful components for these charming treats!

For the Cake

All-purpose flour – Provides the essential structure for your mini lemon cakes.
Kosher salt – Enhances sweetness and balances flavors beautifully.
Baking soda – Ensures a light, airy texture in your cake; be mindful of measurements.
Unsalted butter – Key for richness; remember to soften before mixing!
Granulated sugar & light brown sugar – Adds sweet moisture, or try coconut sugar for a unique taste!
Grated lemon zest – Infuses bright citrus notes; use zest from about 2 fresh lemons for the best flavor.
Large eggs – Binds and adds moisture; room temperature eggs are the magic touch here.
Sour cream – Contributes to the cake’s tender crumb; Greek yogurt works as a lovely alternative.
Whole milk – Adds moisture; can be switched out for almond milk for a dairy-free delight.
Vanilla extract – Lends depth to the flavor; choose a high-quality extract for optimal taste.

For the Lavender Glaze

Dried culinary lavender – A must for that enchanting lavender flavor; make sure it’s food-grade!
Powdered sugar – Provides sweetness and texture in the glaze; sift for a smooth finish.
Whole milk – Used to dissolve your powdered sugar; can substitute for coconut milk if desired.

For Garnishing

Edible flowers – Optional but add stunning visual appeal; consider using violas or pansies to elevate your presentation.

These Mini Lemon Cakes with Lavender Glaze will have everyone asking for seconds!

Step‑by‑Step Instructions for Mini Lemon Cakes with Lavender Glaze

Step 1: Prep Your Baking Trays
Preheat your oven to 325°F (163°C) and prepare your mini cake trays by lightly coating them with baking spray. This helps the cakes to release easily after baking. Set the trays aside as you gather the other ingredients, ensuring everything is ready for a smooth baking experience.

Step 2: Mix Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, kosher salt, and baking soda. This dry mixture will provide the structure for the Mini Lemon Cakes. Make sure there are no clumps; a well-combined flour mix is essential for even baking.

Step 3: Cream Butter and Sugars
In a large bowl, use an electric mixer to beat together the softened unsalted butter, granulated sugar, light brown sugar, and grated lemon zest until the mixture becomes light and fluffy—about 3 minutes. The lemon zest will fill your kitchen with a delightful aroma, promising a zesty flavor in your cakes.

Step 4: Incorporate Eggs
Add the large eggs to the butter-sugar mixture, one at a time, mixing well after each addition. This process helps bind the ingredients together. You should aim for a smooth batter with a creamy texture, signaling that it’s time for the next step.

Step 5: Combine Wet Ingredients
In a separate bowl, whisk together the sour cream, whole milk, and vanilla extract until well blended. This mixture adds moisture and richness to the batter, creating a tender crumb texture in the Mini Lemon Cakes. Set this bowl aside as you prepare to combine with the dry ingredients.

Step 6: Mix Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, alternating with the wet mixture. Start and end with the flour, mixing until just combined. Be cautious not to overmix; you want a smooth batter without lumps, which ensures the cakes maintain their light, airy quality.

Step 7: Bake the Cakes
Divide the batter evenly among the prepared mini cake trays, filling each mold about two-thirds full. Tap the trays gently on the counter to remove any air bubbles. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be lightly golden and spring back when touched.

Step 8: Cool the Cakes
Once baked, let the mini lemon cakes cool in their trays for about 10 minutes. Then carefully transfer them to a wire rack to cool completely for about 1 hour. This cooling period is crucial for achieving the perfect texture before adding the luscious lavender glaze.

Step 9: Prepare the Lavender Glaze
In a small saucepan, heat the milk over low heat until warm but not boiling. Add the dried culinary lavender, allowing it to steep for about 10 minutes. Strain the milk to remove the lavender buds, then mix it with powdered sugar until well combined, creating a smooth glaze.

Step 10: Glaze and Garnish
Once the cakes have completely cooled, drizzle the lavender glaze over each cake, allowing it to cascade down the sides. For an elegant presentation, sprinkle with extra lemon zest and top with edible flowers, if desired. These Mini Lemon Cakes with Lavender Glaze are now ready to be enjoyed at any special occasion!

Mini Lemon Cakes with Lavender Glaze Variations

Feel free to put your own spin on these delightful cakes and make them truly yours!

Lemon Juice Glaze: Substitute lavender with freshly squeezed lemon juice for a tangy twist. This bright flavorsome glaze will elevate the lemon essence beautifully.
Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour. Your guests will adore these light and fluffy gluten-free mini cakes.
Orange Infusion: Swap lemon zest and juice for orange zest and juice for a vibrant citrus alternative. This will transport your taste buds to a sunny getaway!
Vegan Delight: Replace eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based butter substitute. You’ll create a scrumptious vegan version without sacrificing flavor.
Herbal Twist: Infuse the glaze with a hint of rosemary along with lavender for an unexpected herbaceous note. This intriguing combination will tantalize your taste buds and keep everyone guessing!
Cheese-Infused: Mix in some cream cheese with the butter for a richer and creamier cake texture. The creaminess enhances the overall taste and adds a lovely mouthfeel.
Chocolate Drizzle: For a decadent touch, melt some dark chocolate and drizzle it over the glazed cakes. This rich addition pairs beautifully with the citrus for a delightful contrast.
Mini Cupcakes: Transform your mini lemon cakes into standard-sized cupcakes, adjusting baking time to 18-22 minutes. They’ll still have the same enchanting flavor and moisture with a new form!

Enjoy experimenting with these variations, and be sure to try them alongside a refreshing drink, such as Crockpot Garlic Butter or a delightful plate of Garlic Chilli Noodles. Prepare to delight your senses and impress your friends!

Make Ahead Options

These Mini Lemon Cakes with Lavender Glaze are fantastic for busy home cooks looking to save time! You can prepare the cake batter up to 24 hours in advance; simply cover it tightly and refrigerate. The cakes themselves can also be baked ahead and stored in an airtight container at room temperature for up to 3 days. When you’re ready to serve, just glaze the completely cooled cakes with the lavender glaze and garnish them for an elegant finish. To maintain their lovely texture, ensure they cool fully before glazing and avoid making the glaze too far in advance to keep it fresh. Enjoy delightful, show-stopping treats with minimal effort!

Expert Tips for Mini Lemon Cakes

Measure Accurately: Ensure all ingredients, especially flour, are measured accurately to achieve the perfect texture in your mini lemon cakes.
Room Temperature Ingredients: Use room temperature eggs, butter, and dairy products for a smoother batter and even baking results.
Avoid Overmixing: Stop mixing as soon as the dry ingredients are incorporated; overmixing can lead to dense cakes instead of light, airy mini lemon cakes.
Cool Completely Before Glazing: Allow the mini cakes to fully cool on a wire rack to prevent the lavender glaze from melting off when applied.
Steep Lavender Thoroughly: Ensure you let the lavender steep long enough in the milk to extract maximum flavor for your glaze; this will enhance the aroma and taste.

How to Store and Freeze Mini Lemon Cakes

Room Temperature: Keep the mini lemon cakes in an airtight container at room temperature for up to 3 days for optimal freshness and flavor.

Fridge: For extended freshness, refrigerate the cakes in an airtight container for up to 5 days. Bring them to room temperature before serving for the best taste.

Freezer: You can freeze mini lemon cakes for up to 2 months. Wrap each cake tightly in plastic wrap, then place them in a zip-lock bag to prevent freezer burn.

Reheating: To enjoy your cakes after freezing, thaw them in the fridge overnight, then let them sit at room temperature for a few minutes before serving. The Mini Lemon Cakes with Lavender Glaze will taste just as delightful!

What to Serve with Mini Lemon Cakes with Lavender Glaze

Indulging in these charming cakes is a joyous occasion, and selecting the right accompaniments can elevate your dessert experience.

Creamy Mashed Potatoes: Their buttery richness provides a savory contrast to the bright citrus flavors of the cakes, making each bite a delightful surprise.
Fresh Berry Salad: A medley of strawberries and blueberries adds a refreshing touch, providing a burst of tartness that complements the sweetness of the glaze beautifully.
Sparkling Lemonade: Crisp and refreshing, this bubbly drink enhances the lemony notes of the cakes, creating a cohesive flavor profile for warm gatherings.
Herbed Couscous: The delicate texture and subtle flavors of herbed couscous serve as a wonderful backdrop to highlight the cakes, making them perfect for brunch.
Lemon Sorbet: This clean, icy treat is a fantastic palate cleanser, leaving you refreshed between bites of the luscious mini cakes.
Ginger Tea: The warm, spicy notes of ginger tea offer a comforting contrast to the cakes, balancing sweetness and enhancing the floral lavender aroma.
Chocolate-Dipped Strawberries: Rich and decadent, these bite-sized treats play off the lightness of the mini cakes, adding an indulgent touch that everyone loves.
Vanilla Bean Ice Cream: Topped alongside the cakes, this creaminess somehow enhances the lemon-lavender experience, making for a symphony of flavors.
Pistachio Macarons: These delicate, nutty cookies add an elegant flair and a lovely crunch that pairs wonderfully with the soft texture of the mini cakes.

Mini Lemon Cakes with Lavender Glaze Recipe FAQs

What type of lemons should I use for the lemon zest?
Absolutely! For the best flavor, it’s ideal to use fresh, ripe lemons. Look for lemons that are firm, bright yellow, and slightly soft to the touch—these tend to be juicier and more flavorful. Avoid any with dark spots or blemishes for the best zest results.

How should I store leftover mini lemon cakes?
To keep your mini lemon cakes fresh, store them in an airtight container at room temperature for up to 3 days. If you’d like to extend their shelf life, you can refrigerate them for up to 5 days. Before serving, allow them to come to room temperature for maximum flavor.

Can I freeze mini lemon cakes?
Absolutely! To freeze mini lemon cakes, wrap each cake tightly in plastic wrap, ensuring no air gets in, and then place them in a zip-lock bag to prevent freezer burn. They can be frozen for up to 2 months. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight, then bring them to room temperature before serving!

What should I do if my cakes come out dense?
If your mini lemon cakes turn out dense, it’s often due to overmixing the batter after adding the flour or not properly measuring your ingredients. Be sure to mix until just combined and use the spoon-and-level method for measuring flour to avoid packing it down. Additionally, ensure that your baking soda is fresh, as expired leavening agents can affect texture.

Are mini lemon cakes safe for those with nut allergies?
While the recipe itself does not contain nuts, if you are making these mini lemon cakes for someone with nut allergies, be sure to check for any cross-contamination from your ingredients, especially if you use alternatives like almond milk. Always inform guests about potential allergens to err on the side of caution.