Go Back
–+ servings
Mini Lemon Cakes with Lavender Glaze

Mini Lemon Cakes with Lavender Glaze for a Refreshing Treat

Delight in these Mini Lemon Cakes with Lavender Glaze, a refreshing treat that’s perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1.5 cups all-purpose flour substitute with gluten-free flour if needed
  • 0.5 teaspoons kosher salt
  • 1 teaspoons baking soda
  • 0.5 cups unsalted butter softened
  • 0.75 cups granulated sugar
  • 0.25 cups light brown sugar
  • 2 tablespoons grated lemon zest from fresh lemons
  • 2 large eggs room temperature
  • 0.5 cups sour cream room temperature
  • 0.5 cups whole milk room temperature
  • 1 teaspoon vanilla extract
For the Glaze
  • 0.25 cups whole milk
  • 1 tablespoon culinary lavender food-grade quality
  • 1.5 cups powdered sugar
Optional Garnish
  • edible flowers for garnish

Equipment

  • mini cake trays
  • mixing bowls
  • electric mixer
  • small saucepan
  • Whisk
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and coat mini cake trays with baking spray.
  2. In a large bowl, whisk together flour, salt, and baking soda.
  3. Beat butter, granulated sugar, brown sugar, and lemon zest until fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together sour cream, milk, and vanilla until smooth.
  6. Gradually combine the dry flour mixture into the wet ingredients until just combined.
  7. Pour the batter into prepared trays and bake for 18-20 minutes, until a toothpick comes out clean.
  8. Allow cakes to cool in the trays for 10 minutes, then transfer them to a wire rack.
  9. In a small saucepan, heat milk and lavender for 10 minutes to infuse the flavor, then strain.
  10. Whisk in powdered sugar and a dash of vanilla to make the glaze.
  11. Drizzle the glaze over cooled cakes and garnish with lemon zest and edible flowers if desired.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for best results. Carefully monitor baking time to avoid overbaking.

Tried this recipe?

Let us know how it was!