Mini Lemon Cakes With Lavender Glaze Recipe

If you are looking for a delightful treat that perfectly balances zesty brightness and floral notes, you will adore these Mini Lemon Cakes With Lavender Glaze. Each tiny cake bursts with fresh lemon flavor, tender crumb, and a beautifully delicate glaze that adds a touch of elegance and subtle lavender aroma. Whether you’re serving these at a special brunch, afternoon tea, or just because, they offer a charming way to brighten any moment and impress your friends with a dessert that tastes as lovely as it looks.

Ingredients You’ll Need

These simple but essential ingredients come together to create a wonderfully tender cake with just the right amount of sweet tang and a whisper of floral lavender. Every component has a role, from the fluffy butter base that creates moist texture to the fresh lemon zest that lifts the flavor to sunny perfection.

• Baking spray: Ensures your mini cakes come out of the pans effortlessly without sticking.
• 1 1/3 cups all-purpose flour: The foundation that provides structure to the cakes.
• 1/2 tsp. kosher salt: Enhances the sweetness and balances flavors.
• 1/8 tsp. baking soda: Gives the cakes a light, tender crumb by helping them rise.
• 1/2 cup unsalted butter, softened: Adds richness and moisture to the batter.
• 2/3 cup granulated sugar: Sweetens and helps with the cakes’ soft texture.
• 1/3 cup packed light brown sugar: Introduces a slight caramel note and depth of flavor.
• 1 Tbsp. grated lemon zest: The star ingredient that brings bright citrus aroma to every bite.
• 2 large eggs, at room temperature: Bind ingredients and contribute to the cake’s structure.
• 1/4 cup sour cream, at room temperature: Keeps the cakes moist and tender with a subtle tang.
• 1/4 cup whole milk, at room temperature: Balances richness and aids in the batter’s smooth consistency.
• 1 tsp. vanilla extract: Adds warmth and enhances the lemon flavor.
• Lavender Glaze Ingredients: Whole milk, dried lavender, powdered sugar, kosher salt, vanilla extract, and optional edible flowers to finish with a beautiful delicate glaze.

How to Make Mini Lemon Cakes With Lavender Glaze

Step 1: Prepare Your Cake Pans and Dry Ingredients

Start by preheating your oven to 325°F and generously coating two 6-cup mini cake trays with baking spray. Mix the flour, kosher salt, and baking soda together in a medium bowl. This combination lays the foundation for the perfect texture, ensuring your cakes are light and fluffy, not dense.

Step 2: Cream Butter and Sugars with Lemon Zest

Using a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, light brown sugar, and lemon zest on medium speed until the mixture becomes light and fluffy, about three minutes. This step is crucial to incorporate air and create that melt-in-your-mouth crumb.

Step 3: Add Eggs One by One

Add the two eggs, one at a time, beating until each is fully combined before adding the next. This careful incorporation helps create a smooth, even batter while maintaining the perfect balance of moisture.

Step 4: Combine Sour Cream, Milk, and Vanilla

In a small bowl, whisk together the sour cream, whole milk, and vanilla extract until smooth. This mixture not only adds moisture but a gentle tanginess that complements the lemon’s brightness beautifully.

Step 5: Alternately Add Dry and Wet Ingredients

With your mixer on low speed, gradually add the flour mixture alternately with the sour cream mixture to the butter mixture. Beat just until everything is combined, about 1 to 2 minutes. Overmixing can toughen your cakes, so gentle handling is key!

Step 6: Portion and Bake the Mini Cakes

Divide the batter evenly among the mini cake wells, about 3 tablespoons each, smoothing the tops gently with the back of a spoon. Firmly tap the trays on the counter several times to release large air bubbles that could cause uneven baking. Bake in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted in the center comes out clean. Allow the cakes to cool in the trays for 10 minutes before transferring them to a wire rack to cool completely, about 45 minutes to an hour.

Step 7: Make the Lavender Glaze

While your cakes cool, gently warm the whole milk in a small microwavable bowl for 1 minute on high. Stir in the dried lavender and let it steep for 10 minutes, then strain through a fine mesh strainer to remove the lavender bits. In a separate bowl, mix powdered sugar, salt, and vanilla. Gradually whisk in the infused milk, one teaspoon at a time, until the glaze reaches a smooth, pourable consistency perfect for drizzling.

Step 8: Glaze and Garnish the Mini Lemon Cakes With Lavender Glaze

Drizzle the delicate lavender glaze over your cooled lemon cakes, letting it cascade over the edges for that irresistible look. Finish with a sprinkle of fresh lemon zest and edible flowers if you have them. This step creates a magical presentation that tastes just as incredible as it looks.

How to Serve Mini Lemon Cakes With Lavender Glaze

Garnishes

Fresh lemon zest adds a vibrant pop of color and extra zing, while edible flowers lend a whimsical, elegant touch. Together, they make each bite a feast for the eyes as well as the palate. A light dusting of powdered sugar is another lovely option to give an extra hint of sweetness.

Side Dishes

These mini cakes pair beautifully with a light cup of herbal tea, like chamomile or jasmine, which complements the floral glaze. Fresh berries or a dollop of whipped cream make refreshing sides that enhance the lemon’s brightness without overpowering the flavors.

Creative Ways to Present

For a charming gathering, arrange the Mini Lemon Cakes With Lavender Glaze on a pretty tiered dessert stand surrounded by sprigs of fresh lavender or lemon leaves. You can also present them in individual cupcake liners or decorate small boxes for gift-giving. The delicate glaze and size make these cakes whimsically versatile for any occasion.

Make Ahead and Storage

Storing Leftovers

Keep any leftover mini lemon cakes in an airtight container at room temperature for up to two days to maintain their moist texture. For longer storage, covering them tightly to prevent the glaze from drying out is best.

Freezing

If you want to enjoy these delightful treats later, freeze the unglazed mini cakes in a single layer on a baking sheet before transferring them to a freezer-safe container. They’ll last up to two months frozen. Thaw completely before glazing for the best results.

Reheating

Warm your mini cakes gently in a microwave for 10 to 15 seconds to freshen them up before glazing or serving. Avoid overheating as it can dry out the delicate crumb and melt the glaze too much.

FAQs

Can I use dried lavender in the glaze?

Yes, dried culinary lavender works wonderfully for infusing the milk, adding that lovely floral note without being overpowering. Just be sure it’s food-grade and not treated with chemicals.

What if I don’t have mini cake pans?

You can use muffin tins or mini loaf pans instead; just adjust baking times slightly and watch to ensure they bake through without drying out.

Can I substitute sour cream?

Absolutely! Plain Greek yogurt is a great substitute and will provide the same tang and moisture, keeping the cakes tender and flavorful.

How do I make the glaze less runny?

Add more powdered sugar a little at a time until you reach a thicker consistency suitable for drizzling or spreading as desired.

Are these cakes gluten-free?

The original recipe uses all-purpose flour, but for a gluten-free version, you can experiment with a 1:1 gluten-free baking flour blend. Just note texture may vary slightly.

Final Thoughts

These Mini Lemon Cakes With Lavender Glaze have truly stolen my heart with their zesty, tender crumb and that enchanting floral glaze that elevates every bite. Whip up a batch for your next get-together or simply to enjoy a personal moment of sweetness and sunshine. Once you taste these, they’ll become your go-to recipe when you want to impress with something both elegant and irresistibly delicious.

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