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Mini Lemon Cakes With Lavender Glaze Recipe

Mini Lemon Cakes With Lavender Glaze Recipe
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★★★★★

4.9 from 6 reviews

Delight in these delightful Mini Lemon Cakes topped with a fragrant lavender glaze, perfect for a sophisticated teatime treat or light dessert. Moist and tender, with a zesty lemon kick and a subtly floral glaze, these mini cakes are as beautiful as they are delicious.

Ingredients

Scale

Cakes:

  • Baking spray
  • 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), plus more for garnish
  • 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

Lavender Glaze:

  • 1/4 cup whole milk
  • 1/2 tsp dried lavender
  • 1 1/2 cups powdered sugar
  • 1/4 tsp kosher salt
  • 1/8 tsp vanilla extract
  • Edible flowers (such as violas), optional

Instructions

  1. Prepare the Cakes: Preheat the oven to 325°F (163°C) and generously coat two 6-cup mini cake trays with baking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda to combine evenly.
  3. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, brown sugar, and lemon zest on medium speed until the mixture is light and fluffy, about 3 minutes.
  4. Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.
  5. Combine Wet Ingredients: In a small bowl, whisk together sour cream, whole milk, and vanilla extract until smooth.
  6. Incorporate Ingredients: On low speed, add the flour mixture alternately with the sour cream mixture to the butter mixture, starting and ending with the flour mixture. Beat just until combined, about 1 to 2 minutes, being careful not to overmix.
  7. Fill Pans: Divide the batter evenly among the cake wells, about 3 tablespoons per well, smoothing the tops with the back of a spoon. Tap the trays firmly several times on the counter to release any large air bubbles.
  8. Bake the Cakes: Bake in the preheated oven until a wooden pick inserted in the center comes out clean, about 18 to 20 minutes.
  9. Cool Cakes: Let the cakes cool in the trays on wire racks for 10 minutes, then remove them from the trays and allow to cool completely on wire racks for 45 minutes to 1 hour.
  10. Prepare Lavender Glaze: Warm the whole milk in a microwave-safe small bowl on HIGH for 1 minute. Add the dried lavender and let it steep for 10 minutes. Strain the milk through a fine mesh sieve to remove the lavender, discarding the spent flowers.
  11. Make Glaze: In a medium bowl, stir powdered sugar, kosher salt, and vanilla extract together until combined. Gradually whisk in the steeped milk, one teaspoon at a time, until the glaze reaches a pourable consistency.
  12. Glaze and Garnish: Drizzle the cooled mini lemon cakes with the lavender glaze. Garnish with additional grated lemon zest and edible flowers if desired for a stunning presentation.

Notes

  • Make sure all dairy ingredients (butter, sour cream, milk, eggs) are at room temperature for best texture and smooth batter.
  • Use fresh lemons for zest to maximize bright, citrus flavor.
  • If you cannot find edible flowers, you can garnish with extra lemon zest or a sprinkle of dried lavender.
  • The lavender in the glaze should be dried culinary lavender, not ornamental lavender, to avoid bitterness.
  • Store the mini cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Adjust glaze consistency by adding more milk if too thick or powdered sugar if too thin.

Nutrition

Keywords: mini lemon cakes, lavender glaze, lemon dessert, floral glaze cake, mini cakes recipe, teatime cakes, lemon zest cake

Find it online: https://victoriablair.com/mini-lemon-cakes-with-lavender-glaze-recipe/