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–+ servings
The Ultimate Mini Lemon Cakes

The Ultimate Mini Lemon Cakes with Heavenly Lavender Glaze

The Ultimate Mini Lemon Cakes are a blissful blend of zest and sweetness, elegantly topped with lavender glaze, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cakes
Course: Desserts
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup All-Purpose Flour Substitute with a gluten-free blend for gluten-free version.
  • 1/2 teaspoon Kosher Salt Essential for flavor.
  • 1/2 teaspoon Baking Soda Ensure it's fresh.
  • 1/4 cup Unsalted Butter Softened before using.
  • 1/2 cup Granulated Sugar Adds sweetness.
  • 1/4 cup Light Brown Sugar Contributes moisture and flavor.
  • 2 large Grated Lemon Zest Fresh zest from 2 lemons.
  • 2 large Eggs Room temperature for best results.
  • 1/2 cup Sour Cream Tenderizes the cake.
  • 1/4 cup Whole Milk Room temperature for mixing.
  • 1 teaspoon Vanilla Extract Opt for pure extract.
For the Lavender Glaze
  • 1 tablespoon Dried Culinary Lavender Ensure it's food-grade.
  • 2 tablespoons Whole Milk Warm for steeping.
  • 1 cup Powdered Sugar Adjust thickness for drizzling.
For Garnishing (Optional)
  • Edible Flowers Perfect for presentation.

Equipment

  • Mini cake trays

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C) and grease mini cake trays.
  2. In a bowl, whisk together flour, salt, and baking soda.
  3. Cream together butter, granulated sugar, brown sugar, and lemon zest for 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 until smooth.
  6. Gradually mix wet and dry ingredients into the butter-sugar mixture.
  7. Divide batter into trays, filling them two-thirds full and bake for 18-20 minutes.
  8. Cool cakes in trays for 10 minutes before transferring to a wire rack.
  9. Microwave milk, add lavender, steep for 10 minutes, then strain.
  10. Combine lavender milk with powdered sugar and mix until smooth.
  11. Drizzle the lavender glaze over cooled cakes and garnish with edible flowers.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 2IUVitamin C: 3mgCalcium: 1mgIron: 3mg

Notes

Ensure all ingredients are at room temperature for the best results. Avoid overmixing the batter for light cakes.

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