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Mini Lemon Cakes Lavender Glaze

Mini Lemon Cakes with Lavender Glaze for a Refreshing Treat

Delightful Mini Lemon Cakes with Lavender Glaze combine zesty lemon with floral lavender for a refreshing dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1.5 cups all-purpose flour substitute with gluten-free flour for gluten-free version
  • 0.5 teaspoon kosher salt ensure correct measurement for balanced taste
  • 1 teaspoon baking soda use fresh for optimal results
  • 0.5 cups unsalted butter can be substituted with plant-based butter for dairy-free options
  • 0.5 cups granulated sugar can substitute with coconut sugar for lower glycemic index
  • 0.25 cups light brown sugar use regular granulated sugar if needed
  • 1 tablespoon lemon zest fresh lemons work best for the most vibrant taste
  • 2 large eggs flax eggs are a suitable vegan alternative
  • 0.5 cups sour cream Greek yogurt is a perfect substitute
  • 0.33 cups whole milk can be replaced with any plant-based milk
  • 2 teaspoons vanilla extract using pure extract ensures the best results
  • 1 tablespoon culinary lavender ensure it’s food-grade and use sparingly
For the Glaze
  • 1 cup powdered sugar you can replace it with a powdered alternative like monk fruit sweetener
  • 0.25 cups whole milk heat until warm and steep with lavender
  • 1 teaspoon vanilla extract
For Garnish
  • edible flowers choose vibrant flowers to enhance presentation
  • lemon zest for sprinkling

Equipment

  • mini cake trays
  • Mixing bowl
  • Stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (160°C) and coat two (6-cup) mini cake trays with baking spray.
  2. In a mixing bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon of kosher salt, and 1 teaspoon of baking soda until evenly combined.
  3. In the bowl of a stand mixer, beat together ½ cup of unsalted butter, ½ cup of granulated sugar, and ¼ cup of light brown sugar on medium speed for about 3 minutes.
  4. Add 2 large eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
  5. In a separate small bowl, whisk together ½ cup of sour cream, ⅓ cup of whole milk, and 2 teaspoons of vanilla extract, then gradually pour into the butter and egg mixture.
  6. Carefully divide the batter among the mini cake trays, filling each cup about three-quarters full, and gently tap on the countertop.
  7. Bake for 18–20 minutes and check for doneness with a toothpick; it should come out clean or with a few moist crumbs.
  8. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  9. For the glaze, heat ¼ cup of whole milk, steep 1 tablespoon of culinary lavender for 10 minutes, strain, and mix with 1 cup of powdered sugar and 1 teaspoon of vanilla extract.
  10. Drizzle the lavender glaze over the cooled mini cakes and garnish with fresh lemon zest and edible flowers.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 40mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Store cakes in an airtight container at room temperature for up to 2 days, or refrigerate for 3-5 days. For extended storage, freeze wrapped cakes for up to 3 months.

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