Description
Delightful mini lemon cakes infused with lavender glaze, perfect for any occasion.
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
- 1/4 cup whole milk, at room temperature
- 1 tsp. vanilla extract
- For the 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)
Instructions
- Preheat your oven to 350°F (175°C) and grease your mini muffin tin.
- Mix the flour, salt, and baking soda together in a bowl.
- Cream the butter, granulated sugar, and brown sugar until fluffy (3-5 minutes).
- Incorporate the lemon zest into the butter mixture.
- Add each egg one at a time, beating fully before the next.
- Mix in the sour cream, milk, and vanilla extract.
- Combine the dry ingredients with the wet ingredients until just mixed.
- Fill the muffin tin about three-quarters full with batter.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Prepare the glaze by whisking the powdered sugar, salt, lavender, and slowly adding milk and vanilla.
- Glaze the cooled cakes and garnish with edible flowers and extra lemon zest.
Notes
For added tang, substitute sour cream with Greek yogurt. Ensure all ingredients are at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini cake
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg