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A delicious plate of Mini Lemon Cakes With Lavender Glaze

Mini Lemon Cakes With Lavender Glaze

Delightful mini lemon cakes infused with bright citrus flavor and topped with a delicate lavender glaze, perfect for a special treat or gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 35 minutes
Servings: 24 mini cakes
Course: Dessert, Snack
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Mini Lemon Cakes
  • 160 g all-purpose flour Provides the main structure for the mini cakes.
  • 1/2 tsp kosher salt Enhances the overall flavor profile and balances sweetness.
  • 1/8 tsp baking soda Acts as a leavening agent for a tender crumb.
  • 133 g granulated sugar Contributes to the sweetness and texture of the cakes.
  • 73 g packed light brown sugar Adds moisture and a subtle molasses flavor.
  • 1 Tbsp grated lemon zest Infuses a bright and fresh citrus aroma. Avoid the white pith for best flavor.
  • 1 tsp vanilla extract Adds a warm, classic flavor to the cake batter.
  • 113.4 g unsalted butter Ensure butter is softened to room temperature for easy creaming.
  • 2 large eggs Use room temperature eggs for better emulsification and a smoother batter.
  • 60 g sour cream Adds richness and moisture, contributing to a tender cake.
  • 59.15 ml whole milk Helps achieve the perfect batter consistency.
Lavender Glaze & Garnish
  • 59.15 ml whole milk Start with this amount for the glaze, adding more as needed for desired pourable consistency.
  • 180 g powdered sugar Forms the smooth base of the pourable glaze.
  • 1/2 tsp culinary lavender Provides the distinct floral flavor for the glaze. Adjust amount to your preference.
  • 1/4 tsp kosher salt A pinch of salt helps to balance the sweetness of the glaze.
  • 1/8 tsp vanilla extract Enhances the aroma and flavor of the glaze.
  • some for garnish edible flowers and lemon zest For a beautiful and aromatic presentation. Garnish just before serving.

Equipment

  • Mini Muffin Pan
  • Wire Rack
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat the oven to 350°F and grease a mini muffin pan or line with paper liners. (Alternatively, lightly spray and flour the wells.)
  2. In a bowl, whisk together flour, 1/2 tsp. kosher salt, and baking soda until combined.
  3. In a separate large bowl, cream the softened butter with both sugars and lemon zest until light and fluffy, then beat in eggs one at a time and stir in vanilla.
  4. Alternate folding the dry ingredients with the sour cream and 1/4 cup milk into the butter mixture until just combined—do not overmix.
  5. Spoon batter into prepared mini wells about 3/4 full and bake until golden and a toothpick comes out clean, about 12–15 minutes; cool in the pan briefly, then transfer to a wire rack to cool completely.
  6. For the glaze, whisk powdered sugar with culinary lavender, 1/4 tsp. kosher salt, 1/8 tsp. vanilla, and enough milk to reach a pourable consistency; taste and adjust for sweetness or lavender strength.
  7. Dip or drizzle cooled mini cakes with the lavender glaze, then garnish with lemon zest and edible flowers; let glaze set before serving.

Notes

These mini lemon cakes are perfect for parties or as a delightful individual treat. For best results, ensure all cold ingredients are at room temperature before mixing. You can adjust the amount of culinary lavender in the glaze to suit your taste, starting with less and adding more if desired.