Description
Delight in the zesty sweetness of mini lemon cakes elegantly drizzled with a lavender glaze, perfect for any occasion.
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 glaze)
- 1/2 tsp. culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 tsp. kosher salt
- 1/8 tsp. vanilla extract (for glaze)
- Edible flowers and lemon zest (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a mini muffin tin by greasing it or lining it with paper liners.
- Combine the all-purpose flour, baking soda, and kosher salt in a medium bowl.
- Cream the softened unsalted butter with the granulated and brown sugar for 4-5 minutes until light and fluffy.
- Add the eggs one at a time, fully incorporating each before adding the next.
- Incorporate the sour cream, vanilla extract, and whole milk until combined; the batter should be thick but smooth.
- Add the grated lemon zest and fold gently.
- Combine the wet and dry ingredients gradually, mixing until just combined.
- Chill and gently fold in the culinary lavender.
- Scoop the batter into the muffin cups about 2/3 full.
- Bake for 12-15 minutes, or until a toothpick comes out clean.
- Cool the cakes in the tin for 10 minutes, then transfer to a wire rack.
- Make the glaze by mixing powdered sugar, culinary lavender, milk, vanilla extract, and salt until smooth.
- Drizzle the glaze over the cooled mini cakes.
- Garnish with edible flowers and additional lemon zest before serving.
Notes
These mini lemon cakes are perfect for gatherings and have a delightful balance of zesty and floral flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: lemon cake, lavender glaze, mini desserts, cake recipes, baking recipes