Go Back
–+ servings
ini Lemon Cakes with Lavender Glaze

Delightful Mini Lemon Cakes with Lavender Glaze Recipe

Mini Lemon Cakes with Lavender Glaze combine bright lemon and aromatic lavender for an exquisite treat, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour Can be replaced with gluten-free flour blend
  • 0.5 teaspoon kosher salt Enhances flavor
  • 1 teaspoon baking soda Leavening agent
  • 0.25 cup unsalted butter Softened, can substitute with coconut oil
  • 0.5 cup granulated sugar Adds sweetness
  • 0.25 cup light brown sugar Provides additional taste
  • 1 tablespoon lemon zest Grated, adds brightness
  • 2 large eggs Room temperature
  • 0.5 cup sour cream Room temperature, can substitute with yogurt
  • 0.25 cup whole milk Room temperature, non-dairy milk can be used
  • 1 teaspoon vanilla extract Enhances overall flavor
For the Glaze
  • 0.25 cup whole milk For glaze
  • 1 tablespoon culinary lavender Ensure it’s food-grade
  • 1 cup powdered sugar For sweetness and consistency
  • 0.5 teaspoon kosher salt Balances sweetness
  • 1 teaspoon vanilla extract Enhances flavor
For Decoration
  • edible flowers Optional, for elegant garnish

Equipment

  • Stand Mixer
  • Mixing bowl
  • 12-Cup Mini Cake Tray
  • Whisk

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (163°C) and prepare two 6-cup mini cake trays.
  2. Whisk together flour, salt, and baking soda in a bowl until well blended.
  3. Cream together butter, granulated sugar, light brown sugar, and lemon zest until fluffy.
  4. Incorporate eggs one at a time, mixing until smooth.
  5. Combine sour cream, whole milk, and vanilla; stir until smooth.
  6. Gradually add dry mixture and wet mixture, alternating between them until just combined.
  7. Divide batter into mini cake trays, about two-thirds full, and bake for 18-20 minutes.
  8. Cool cakes in trays for 10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare glaze by heating whole milk and infusing with lavender for 10 minutes, then strain.
  10. Mix strained milk with powdered sugar, salt, and vanilla until smooth.
  11. Drizzle glaze over cooled cakes and garnish with lemon zest and edible flowers if desired.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 4mgCalcium: 30mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for the best texture. Avoid overmixing the batter to keep the cakes fluffy. Store cakes in an airtight container for freshness.

Tried this recipe?

Let us know how it was!