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Mini Lemon Cakes With Lavender Glaze

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Delightful bite-sized cakes infused with zesty lemon and topped with a silky lavender glaze, perfect for any gathering.

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
  • 1/4 cup whole milk (for the glaze)
  • 1/2 tsp. culinary lavender
  • 1 1/2 cups powdered sugar
  • 1/4 tsp. kosher salt
  • 1/8 tsp. vanilla extract (for the glaze)
  • Edible flowers and lemon zest for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare the mini muffin tin.
  2. Combine dry ingredients: Whisk flour, kosher salt, and baking soda in a bowl.
  3. Cream butter with granulated and light brown sugar until light and fluffy.
  4. Add lemon zest and eggs, mixing until combined.
  5. Mix in sour cream, milk, and vanilla extract until just combined.
  6. Combine the dry and wet mixtures until incorporated.
  7. Bake for about 15-20 minutes or until a toothpick comes out clean.
  8. Cool the cakes for 5 minutes, then transfer to a wire rack.
  9. Whip up the glaze by combining powdered sugar, culinary lavender, milk, and salt until smooth.
  10. Drizzle the glaze over cooled cakes and garnish with edible flowers and lemon zest.
  11. Serve and enjoy your delightful creations!

Notes

Store leftovers in an airtight container for up to three days or freeze for up to a month.

Nutrition

Keywords: mini lemon cakes, lavender glaze, dessert recipe, baking, spring treats

Find it online: https://sprinklespoon.com/mini-lemon-cakes-with-lavender-glaze/