Why Make This Recipe
Mini Lemon Cakes with Lavender Glaze are a delightful treat perfect for any occasion. The bright citrus flavor paired with the delicate floral notes of lavender creates a refreshing and unique dessert. These petite cakes are not only visually appealing but also light and fluffy, making them an excellent choice for a summer gathering, tea party, or simply a special afternoon snack. Plus, they are easy to make and will impress your family and friends.
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
- 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 pan or line it with paper liners.
- In a bowl, mix the flour, kosher salt, and baking soda. Set this mixture aside.
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the lemon zest and mix well.
- Beat in the eggs one at a time, making sure each one is well incorporated before adding the next.
- Add the sour cream, whole milk, and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill the prepared mini cake pan with the batter.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Part 2: Make the Glaze and Serve
- In a small saucepan, heat the 1/4 cup of whole milk and lavender over low heat until warm. Do not boil. Let it steep for about 15 minutes, then strain out the lavender.
- In a mixing bowl, combine the strained milk, powdered sugar, kosher salt, and vanilla extract. Stir until smooth.
- Drizzle the glaze over the cooled mini lemon cakes. Garnish with edible flowers and extra lemon zest as desired.
How to Serve Mini Lemon Cakes with Lavender Glaze
Serve the mini lemon cakes on a beautiful platter. They can be enjoyed as a sweet snack, a dessert after lunch or dinner, or even served at a brunch. Pair them with a cup of tea or lemonade for a refreshing experience.
How to Store Mini Lemon Cakes with Lavender Glaze
Store any leftover mini lemon cakes in an airtight container at room temperature for up to two days. If you want to keep them longer, consider refrigerating them for up to a week. Remember, the glaze may harden a bit in the fridge, but it will still taste great.
Tips to Make Mini Lemon Cakes with Lavender Glaze
- Make sure your ingredients are at room temperature for the best results.
- Don’t overmix the batter; it should be just combined to ensure the cakes remain light and fluffy.
- Feel free to adjust the amount of lavender based on your taste preferences.
Variation (if any)
You can replace the lavender with another flavor, such as rosemary or even omit it entirely for a pure lemon cake. Adding poppy seeds or incorporating fresh blueberries into the batter can also add a nice twist.
FAQs
1. Can I use store-bought lemon zest? Yes, while fresh lemon zest adds a vibrant flavor, you can use store-bought lemon zest if you’re in a pinch.
2. What if I don’t have mini cake pans? You can also use a regular cake pan; just adjust the baking time accordingly. Larger cakes may take longer to bake.
3. Can I freeze these cakes? Yes, these mini lemon cakes can be frozen. Just make sure to wrap them well in plastic wrap or foil to prevent freezer burn. Thaw them at room temperature before serving.
Mini Lemon Cakes with Lavender Glaze
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease your mini cake pan or line it with paper liners.
- In a bowl, mix the flour, kosher salt, and baking soda. Set this mixture aside.
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the lemon zest and mix well.
- Beat in the eggs one at a time, making sure each one is well incorporated before adding the next.
- Add the sour cream, whole milk, and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fill the prepared mini cake pan with the batter.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- In a small saucepan, heat the 1/4 cup of whole milk and lavender over low heat until warm. Do not boil. Let it steep for about 15 minutes, then strain out the lavender.
- In a mixing bowl, combine the strained milk, powdered sugar, kosher salt, and vanilla extract. Stir until smooth.
- Drizzle the glaze over the cooled mini lemon cakes. Garnish with edible flowers and extra lemon zest as desired.