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mini lemon cakes with lavender glaze 2026 04 14 111827 683x1024 1

Mini Lemon Cakes with Lavender Glaze

These delightful mini lemon cakes are infused with floral notes of lavender, perfect for any special occasion or casual gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For the Cakes
  • 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
For the Glaze
  • 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)
For Garnish
  • to taste edible flowers and lemon zest

Method
 

Make the Lemon Cakes
  1. Preheat your oven to 350°F (175°C). Grease your mini cake pans.
  2. In a bowl, mix the flour, salt, and baking soda. Set it aside.
  3. In a large bowl, beat the softened butter with granulated sugar and brown sugar until fluffy.
  4. Add the lemon zest and mix well. Then, add the eggs one at a time, mixing after each addition.
  5. Blend in the sour cream, whole milk, and vanilla extract. Mix until smooth.
  6. Gradually add the flour mixture and stir until just combined.
  7. Pour the batter into the prepared mini cake pans, filling each about 2/3 full.
  8. 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.
Make the Glaze and Serve
  1. 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.
  2. In another bowl, mix the powdered sugar, kosher salt, and the infused milk until smooth. Add a little vanilla extract if desired.
  3. Drizzle the glaze over cooled mini cakes. Garnish with edible flowers and lemon zest.

Notes

Ensure all ingredients are at room temperature for the best mixing results. Don’t overmix the batter to keep the cakes light and fluffy. Measure the flour accurately to avoid dense cakes.