Description
Delightful mini lemon cakes featuring a silky lavender glaze, perfect for brightening 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, at room temperature
- 1/4 cup whole milk, at room temperature
- 1 tsp. vanilla extract
- 1/2 tsp. culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 tsp. kosher salt
- 1/8 tsp. vanilla extract (for glaze)
- Edible flowers and lemon zest (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with non-stick spray or paper liners.
- Whisk together the all-purpose flour, kosher salt, and baking soda in a bowl. Set aside.
- Cream together the softened butter, granulated sugar, and brown sugar in a separate bowl until light and fluffy—about 2-3 minutes.
- Add lemon zest and beat briefly to infuse its fragrance into the mixture.
- Incorporate the eggs, one at a time, mixing well after each addition. Then, blend in the sour cream and whole milk until the mixture is smooth.
- Gradually add in the dry ingredients and mix until just combined. Do not overmix.
- Divide the batter into the muffin tin, filling each well about two-thirds full.
- Bake for 18-20 minutes until the cakes are golden and a toothpick inserted comes out clean.
- Allow the cakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the glaze: In a mixing bowl, combine powdered sugar, lavender, kosher salt, vanilla extract, and a few tablespoons of milk. Whisk until smooth.
- Once the cakes have cooled, drizzle the lavender glaze generously over the tops and finish with a sprinkle of fresh lemon zest and edible flowers.
Notes
Make-ahead: Bake and cool mini cakes a day in advance. Glaze just before serving for freshness. Can also be made in an air fryer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg