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The Ultimate Mini Lemon Cakes with Lavender Glaze (Elegant & Easy!)

The Ultimate Mini Lemon Cakes with Lavender Glaze Delight

Experience pure bliss with these elegant mini lemon cakes topped with a sumptuous lavender glaze, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 cakes
Course: DESSERTS
Cuisine: European
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon Baking Soda Ensure it's fresh.
  • 1/2 cup Unsalted Butter Softened for mixing.
  • 3/4 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar Adds moisture.
  • Zest of 2 lemons Grated Lemon Zest
  • 3 Large Eggs Must be at room temperature.
  • 1 cup Sour Cream Room temperature.
  • 1/2 cup Whole Milk Room temperature.
  • 1 teaspoon Vanilla Extract Use pure vanilla.
For the Lavender Glaze
  • 1 cup Whole Milk Heat gently to infuse.
  • 1 tablespoon Dried Culinary Lavender Ensure food-grade.
  • 2 cups Powdered Sugar Sift if clumpy.
  • 1/4 teaspoon Kosher Salt
  • Edible Flowers (optional) For garnish.

Equipment

  • Stand mixer
  • medium bowl
  • Mini Cake Trays
  • wire rack
  • Microwave

Method
 

How to Make Mini Lemon Cakes
  1. Preheat oven to 325°F (163°C) and prepare mini cake trays with baking spray.
  2. In a medium bowl, whisk flour, salt, and baking soda together.
  3. Cream butter, granulated sugar, brown sugar, and lemon zest until light and fluffy (about 3 minutes).
  4. Add eggs one at a time, mixing well after each addition.
  5. In another bowl, whisk sour cream, milk, and vanilla, then gradually blend with the butter-sugar mixture, alternating with the flour mixture.
  6. Pour batter into trays, tap to release air bubbles, and bake for 18-20 minutes or until a toothpick comes out clean.
  7. Cool cakes in trays for 10 minutes, then invert onto a wire rack to cool completely (about 1 hour).
  8. Heat the whole milk in the microwave and steep lavender for 10 minutes, strain and mix with powdered sugar and salt until smooth.
  9. Drizzle the glaze over cooled mini cakes and garnish with lemon zest or edible flowers.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are room temperature for best results. Avoid overmixing for fluffy cakes.

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