Mini Lemon Cakes With Lavender Glaze
Why make this recipe
Mini Lemon Cakes with Lavender Glaze are a delightful treat that combines the zesty flavor of lemon with the floral notes of lavender. These little cakes are perfect for any occasion, from casual gatherings to special celebrations. Their light texture and refreshing taste make them a hit with both kids and adults. Plus, they’re easy to make, so you can whip them up quickly and impress your guests.
How to make Mini Lemon Cakes With Lavender Glaze
Ingredients:
- 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 (as needed)
- Edible flowers and lemon zest (for garnish)
Directions:
Part 1: Make the Lemon Cakes
- Preheat your oven to 350°F (175°C). Grease your mini cake pans.
- In a bowl, mix the flour, salt, and baking soda. Set it aside.
- In a large bowl, beat the softened butter with granulated sugar and brown sugar until fluffy.
- Add the lemon zest and mix well. Then, add the eggs one at a time, mixing after each addition.
- Blend in the sour cream, whole milk, and vanilla extract. Mix until smooth.
- Gradually add the flour mixture and stir until just combined.
- Pour the batter into the prepared mini cake pans, filling each about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for a few minutes before transferring to a wire rack.
Part 2: Make the Glaze and Serve
- In a small bowl, combine 1/4 cup whole milk and culinary lavender. Heat it gently to infuse the lavender flavor. Strain the milk to remove the lavender.
- In another bowl, mix the powdered sugar, kosher salt, and the infused milk until smooth. Add a little vanilla extract if desired.
- Drizzle the glaze over cooled mini cakes. Garnish with edible flowers and lemon zest.
How to serve Mini Lemon Cakes With Lavender Glaze
Serve these mini lemon cakes on a pretty platter. You can garnish them with edible flowers and extra lemon zest for a lovely presentation. They make a great addition to tea parties, birthday celebrations, or summer picnics. Enjoy them with a cup of tea or coffee for the perfect dessert experience.
How to store Mini Lemon Cakes With Lavender Glaze
Store any leftover mini cakes in an airtight container at room temperature for up to two days. You can also refrigerate them for longer freshness, but be sure to allow them to sit at room temperature for a few minutes before serving, as this will enhance their flavor and texture.
Tips to make Mini Lemon Cakes With Lavender Glaze
- Ensure all ingredients are at room temperature for the best mixing results.
- Don’t overmix the batter; mix until the ingredients are just combined to keep the cakes light and fluffy.
- Measure the flour accurately to avoid dense cakes. Use the spoon and level method for best results.
Variation
For a twist, you can replace the lavender with a different herb, such as rosemary or thyme, to create unique flavor profiles. Alternatively, you can add poppy seeds or crushed berries into the batter for added texture.
FAQs
1. Can I omit the lavender?
Yes, you can leave out the lavender if you prefer a more traditional lemon cake flavor.
2. Can I make these cakes ahead of time?
Absolutely! You can bake them a day in advance and store them in an airtight container. Just glaze them right before serving.
3. What can I use instead of butter?
You can substitute with a plant-based butter or margarine if you’re looking for a dairy-free option. Just ensure it has a similar consistency for best results.
Mini Lemon Cakes with Lavender Glaze
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease your mini cake pans.
- In a bowl, mix the flour, salt, and baking soda. Set it aside.
- In a large bowl, beat the softened butter with granulated sugar and brown sugar until fluffy.
- Add the lemon zest and mix well. Then, add the eggs one at a time, mixing after each addition.
- Blend in the sour cream, whole milk, and vanilla extract. Mix until smooth.
- Gradually add the flour mixture and stir until just combined.
- Pour the batter into the prepared mini cake pans, filling each about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for a few minutes before transferring to a wire rack.
- In a small bowl, combine 1/4 cup whole milk and culinary lavender. Heat it gently to infuse the lavender flavor. Strain the milk to remove the lavender.
- In another bowl, mix the powdered sugar, kosher salt, and the infused milk until smooth. Add a little vanilla extract if desired.
- Drizzle the glaze over cooled mini cakes. Garnish with edible flowers and lemon zest.
Notes
