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Mini Lemon Cakes with Lavender Glaze

Light and refreshing mini lemon cakes topped with a delightful lavender glaze, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the mini cakes
  • 1 1/3 cups all-purpose flour – Sift before measuring for a lighter cake.
  • 1/2 tsp kosher salt – Enhances flavor.
  • 1/8 tsp baking soda – Helps cakes rise.
  • 1/2 cup unsalted butter, softened – Ensure it’s room temperature for easy mixing.
  • 2/3 cup granulated sugar – Sweetens and adds moisture.
  • 1/3 cup packed light brown sugar – Adds depth to the flavor.
  • 1 Tbsp grated lemon zest (from 2 lemons) – Provides a burst of lemon flavor.
  • 2 large eggs at room temperature – Ensures a smoother batter.
  • 1/4 cup sour cream, at room temperature – Makes cakes moist.
  • 1/4 cup whole milk, at room temperature – Adds richness.
  • 1 tsp vanilla extract – Adds warmth to the flavor.
For the lavender glaze
  • 1/4 cup whole milk – Used for the glaze.
  • 1/2 tsp culinary lavender – Enhances the glaze with floral notes.
  • 1 1/2 cups powdered sugar – Sweetens the glaze.
  • 1/4 tsp kosher salt – Balances the sweetness.
  • 1/8 tsp vanilla extract, as needed – Extra flavor for the glaze.
For garnish
  • Edible flowers and lemon zest – For a beautiful presentation.

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C) and prepare a mini muffin pan by greasing it.
  2. In a bowl, mix the flour, salt, and baking soda together.
  3. In another bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
  4. Add the lemon zest, eggs, sour cream, milk, and vanilla extract to the butter mixture and mix until smooth.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Spoon the batter into the prepared muffin pan and bake for 12-15 minutes, or until a toothpick comes out clean.
  7. Let the mini cakes cool completely before glazing.
Making the Lavender Glaze
  1. In a bowl, whisk together the milk, culinary lavender, and vanilla extract.
  2. Gradually add the powdered sugar until you achieve your desired consistency for the glaze.
Drizzling the Glaze
  1. Drizzle the glaze over the cooled mini cakes.
  2. Garnish with edible flowers and lemon zest before serving.

Notes

For best results, use room temperature ingredients and avoid overmixing. Store in an airtight container for up to three days.