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Mini Lemon Cakes with Lavender Glaze

Irresistible Mini Lemon Cakes with Lavender Glaze Recipe

Delightful Mini Lemon Cakes with Lavender Glaze that are perfect for any occasion, offering a charming dessert experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour can substitute with a 1:1 gluten-free flour blend
  • 0.5 teaspoon kosher salt use table salt in a pinch
  • 1 teaspoon baking soda ensure it’s not expired
  • 0.5 cups unsalted butter substitute with dairy-free margarine for dairy-free version
  • 0.5 cups granulated sugar
  • 0.25 cups light brown sugar use coconut sugar for a healthier option
  • 1 tablespoon grated lemon zest fresh is preferred
  • 2 large eggs use flax eggs for vegan substitute
  • 0.5 cups sour cream Greek yogurt or dairy-free yogurt may work
  • 0.5 cups whole milk almond milk or oat milk can be used
  • 1 teaspoon vanilla extract use pure vanilla for best taste
For the Lavender Glaze
  • 0.25 cups whole milk must be food-grade lavender
  • 1 tablespoon dried culinary lavender skip for plain lemon glaze
  • 1 cups powdered sugar substitutes made from powdered coconut sugar are an option
For Garnish
  • edible flowers use safe edible flowers like violas or omit
  • lemon zest

Equipment

  • mini cake trays
  • Stand mixer
  • Mixing Bowls
  • Saucepan
  • Fine Mesh Sieve

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (163°C) and grease the mini cake trays.
  2. Whisk together flour, salt, and baking soda in a large bowl.
  3. Cream butter, granulated sugar, and brown sugar with lemon zest until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. In a separate bowl, mix sour cream, milk, and vanilla until smooth.
  6. Gradually combine the dry mixture with the wet mixture.
  7. Pour batter into cake trays and bake for 18-20 minutes.
  8. Heat milk and steep lavender for the glaze, then mix with powdered sugar.
  9. Glaze the cooled cakes and garnish with flowers and lemon zest.

Nutrition

Serving: 1cakeCalories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 90mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Ensure all dairy ingredients are at room temperature for best results. Avoid overmixing to prevent dense cakes. Custom glaze options are available for different flavor preferences.

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