Description
These Mini Lemon Cakes with Lavender Glaze are light, floral, and elegant treats perfect for any special occasion. Featuring a tender lemon-infused cake topped with a fragrant lavender glaze, these delicate mini cakes combine citrus brightness with a subtle floral touch for a sophisticated flavor profile.
Ingredients
Scale
For the Cakes
- 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
For the Lavender Glaze
- 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
- Edible flowers and lemon zest for garnish, as needed
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F. Thoroughly coat two 6-cup mini cake trays (such as mini bundt pans) with baking spray to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined. Set aside.
- Cream butter and sugars: Using a stand mixer with a paddle attachment, beat the softened butter, granulated sugar, light brown sugar, and grated lemon zest on medium speed until the mixture is light and fluffy, about 3 minutes.
- Add eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to incorporate fully.
- Combine wet ingredients: In a small bowl, whisk together the sour cream, whole milk, and vanilla extract until smooth.
- Incorporate dry and wet mixtures: Reduce mixer speed to low and alternately add the flour mixture and sour cream mixture to the batter in batches, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
- Fill pans and bake: Evenly divide the batter among the prepared mini cake trays. Tap the pans gently on the counter to release any air bubbles. Bake in the preheated oven for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool cakes: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely, about 1 hour.
- Prepare the lavender glaze: Microwave 1/4 cup whole milk for 1 minute until hot. Add the culinary lavender and let it steep for 10 minutes. Strain the milk through a fine-mesh strainer to remove the lavender.
- Make the glaze: In a medium bowl, combine the powdered sugar, kosher salt, and vanilla extract. Gradually whisk in the lavender-infused milk, adding it 1 teaspoon at a time, until you achieve a smooth and pourable glaze.
- Glaze and garnish: Drizzle the cooled mini lemon cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers if desired, then serve.
Notes
- Room Temperature is Key: Ensure butter, eggs, sour cream, and milk are at room temperature before starting to achieve a tender, evenly textured cake.
- Don’t Overmix: Mix the batter just until the flour is incorporated to prevent a tough cake.
- Steep for Flavor: Steep the lavender in hot milk for a full 10 minutes to infuse the glaze with a lovely floral aroma.
- Nutritional Information Disclaimer: Nutritional values are estimates and may vary depending on specific ingredients and portion sizes.
