Why Make This Recipe

Mini Lemon Cakes with Lavender Glaze are a delightful treat that perfectly blends the tangy brightness of lemon with the delicate floral notes of lavender. These charming little cakes are ideal for various occasions, from afternoon tea and birthday celebrations to simple family desserts. Their petite size makes them perfect for sharing, and the lavender glaze adds a unique twist that sets them apart from regular lemon cakes. With a very straightforward preparation process and easy-to-find ingredients, making these cakes can be a fun baking adventure that yields impressive results. The combination of flavors is light, refreshing, and satisfying, making them a perfect dessert choice year-round, especially during spring and summer.

How to Make Mini Lemon Cakes With Lavender Glaze

Creating Mini Lemon Cakes with Lavender Glaze is an enjoyable process that allows you to explore your baking skills while making something delicious.

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: Start by preheating your oven to 350°F (175°C). This ensures the cakes bake evenly.
Prepare Your Mini Cake Pans: Use mini bundt pans or a mini muffin tin and grease them with butter or cooking spray. This step prevents the cakes from sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda. This helps to evenly distribute the leavening agent and salt throughout the flour.
Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy. This process typically takes about 3-5 minutes.
Incorporate Lemon Zest: Once the butter and sugar are fluffy, add the grated lemon zest. Mix briefly to combine. The lemon zest adds a fresh, citrusy aroma to the batter.
Add Eggs and Wet Ingredients: Next, beat in the two large eggs, one at a time, making sure to mix well after each addition. Then add the sour cream, whole milk, and vanilla extract. Mix until everything is well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix, as this could result in dense cakes.
Fill the Pans: Carefully pour the batter into the prepared mini cake pans, filling each about two-thirds full. This allows room for the cakes to rise without overflowing.
Bake: Place the filled pans in the preheated oven and bake for around 15-20 minutes, or until the cakes spring back when lightly pressed, and a toothpick inserted into the center comes out clean.
Cool: Once baked, remove the cakes from the oven and let them cool in the pans for about 5 minutes. Then transfer them to a wire rack to cool completely.

Part 2: Make the Glaze and Serve

Prepare the Lavender Milk: In a small saucepan over medium heat, combine the 1/4 cup of whole milk with the culinary lavender. Heat until it’s warm but not boiling, then remove from heat. Let the mixture steep for about 10-15 minutes to infuse the milk with lavender flavor.
Make the Glaze: In a mixing bowl, combine the steeped lavender milk (you may strain it to remove the lavender buds if desired), powdered sugar, kosher salt, and 1/8 tsp. vanilla extract. Whisk until smooth and thick, adding more powdered sugar or lavender milk as needed to reach your desired consistency.
Glaze the Cakes: Once the mini lemon cakes are completely cool, drizzle the lavender glaze generously over each one. You can use a spoon or a piping bag for better control.
Garnish: For an elegant touch, garnish your mini lemon cakes with edible flowers and additional lemon zest.

How to Serve Mini Lemon Cakes With Lavender Glaze

These mini lemon cakes are perfect for a variety of occasions. Serve them as a sweet treat at brunch, alongside a cup of tea or coffee, or at special celebrations like birthdays or baby showers. You can also arrange them on a decorative platter, making sure to highlight their beautiful glaze and garnishes. They can be enjoyed plain or with a scoop of vanilla ice cream for an extra indulgence.

How to Store Mini Lemon Cakes

To store your Mini Lemon Cakes with Lavender Glaze, follow these simple steps:

In the Refrigerator: Keep the cakes in an airtight container in the refrigerator if you want to prolong their freshness. They should stay good for about 3 to 4 days.
At Room Temperature: If you prefer to store them at room temperature, keep them in an airtight container, but note that they may not last as long, ideally up to 2 days.
Freezing: If you want to store them for a longer period, freeze the unglazed mini lemon cakes. Wrap them tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2-3 months. You can thaw them in the refrigerator overnight and glaze them just before serving.

Tips to Make Mini Lemon Cakes With Lavender Glaze

Room Temperature Ingredients: Ensure your eggs, sour cream, and milk are at room temperature. This helps create a better texture in the batter.
Don’t Overmix: Overmixing can lead to dense cakes, so mix until just combined when combining wet and dry ingredients.
Use Fresh Lemon: Fresh lemon zest and juice enhance the flavor significantly compared to bottled lemon juice.
Customize the Glaze: If you want a stronger lavender flavor, increase the amount of culinary lavender but do so gradually to avoid overpowering the lemon flavor.
Let Cakes Cool Completely: Always allow the cakes to cool completely before glazing them; otherwise, the glaze may melt and slide off.

Variation

While the traditional recipe calls for lemon and lavender, you can experiment with alternative flavors. Here are some ideas:

Berry Infusion: Substitute lemon zest with crushed berries like raspberries or blueberries and mix into the batter for a fruity twist.
Herbal Twist: Try using other culinary herbs like rosemary or thyme in the glaze for an unexpected flavor combination.
Chocolate Drizzle: Instead of lavender glaze, create a simple chocolate glaze for a rich variation that appeals to chocolate lovers.

FAQs

1. Can I use a different type of flour?
Yes, you can use almond flour or gluten-free flour blends. However, adjust the amounts as necessary, as different flours absorb moisture differently.

2. Is it necessary to glaze the cakes?
While the glaze enhances the flavor and presentation, you can serve the lemon cakes plain. They are still delicious on their own!

3. Can I make the batter in advance?
Yes, you can make the batter a day ahead and store it in the refrigerator. Just be sure to let it come to room temperature before baking.

4. Can I use dried lavender?
If using dried lavender, ensure it’s specified for culinary use to avoid any chemicals or additives. Also, reduce the amount to avoid overpowering the cake with too much lavender flavor.

5. What can I use as a substitute for sour cream?
You can replace sour cream with plain yogurt or buttermilk. Both alternatives will work and maintain the creamy texture of the cake.

By following this recipe, you will make delightful Mini Lemon Cakes with Lavender Glaze that will impress friends and family alike. Enjoy the creative process of baking and savor each bite of your lovely creations!

Mini Lemon Cakes with Lavender Glaze

Print Recipe

Delightful mini lemon cakes featuring a unique lavender glaze perfect for various occasions.

Author: lila-monroe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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)

Instructions

Preheat your oven to 350°F (175°C).
Prepare mini bundt pans or a mini muffin tin by greasing them with butter or cooking spray.
Mix the all-purpose flour, kosher salt, and baking soda in a medium bowl.
Cream the unsalted butter with granulated sugar and light brown sugar until light and fluffy.
Incorporate the grated lemon zest into the butter and sugar mixture.
Add the eggs, one at a time, followed by sour cream, whole milk, and vanilla extract.
Combine the dry ingredients gradually into the wet ingredients.
Fill the pans with batter, filling each about two-thirds full.
Bake for 15-20 minutes or until the cakes spring back when lightly pressed.
Cool the cakes in the pans for about 5 minutes, then transfer them to a wire rack.
Prepare the lavender milk by heating whole milk with culinary lavender.
Make the glaze by combining steeped lavender milk, powdered sugar, kosher salt, and vanilla extract.
Glaze the cooled cakes generously with the lavender glaze.
Garnish with edible flowers and lemon zest.

Notes

Allow cakes to cool completely before glazing to prevent the glaze from melting off. Experiment with flavors like berries or herbs for variations.

Nutrition

Serving Size: 1 cake
Calories: 210
Sugar: 15g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: mini cakes, lemon, lavender, dessert, baking