Mini lemon cakes drizzled with lavender glaze, beautifully presented on a plate.

why make this recipe

Mini Lemon Cakes with Lavender Glaze are a delightful treat that combines zesty lemon with the subtle floral notes of lavender. These mini cakes are perfect for special occasions, afternoon tea, or simply as a sweet indulgence at home. Their bright flavor and charming presentation will surely impress your guests. The use of culinary lavender adds an unexpected twist, making these cakes stand out from the usual lemon desserts.

how to make Mini Lemon Cakes With Lavender Glaze

Ingredients:

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 glaze)
1/2 tsp. culinary lavender
1 1/2 cups powdered sugar
1/4 tsp. kosher salt
1/8 tsp. vanilla extract, as needed
Edible flowers and lemon zest (for garnish)

Directions:

Part 1: Make the Lemon Cakes

Preheat your oven to 350°F (175°C). Grease a mini muffin tin.
In a bowl, mix the flour, salt, and baking soda.
In another large bowl, cream the softened butter with granulated and brown sugars until light and fluffy.
Add the lemon zest and eggs, mixing until combined.
Stir in the sour cream, whole milk, and vanilla extract.
Gradually add the flour mixture and mix until just combined.
Pour the batter into the mini muffin tin, filling each cup about two-thirds full.
Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Let the cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Part 2: Make the Glaze and Serve

For the glaze, heat the 1/4 cup of whole milk and culinary lavender together in a small saucepan until warm.
Strain the mixture to remove the lavender.
In a bowl, combine the powdered sugar, kosher salt, and vanilla extract. Add the infused milk gradually, stirring until you reach your desired glaze consistency.
Drizzle the glaze over the cooled mini cakes and garnish with edible flowers and lemon zest.

how to serve Mini Lemon Cakes With Lavender Glaze

These mini lemon cakes are best served at room temperature. You can place them on a decorative platter and arrange some edible flowers around them for a beautiful presentation. They pair well with a cup of tea or a light lemonade.

how to store Mini Lemon Cakes With Lavender Glaze

Store any leftover mini cakes in an airtight container at room temperature for up to three days. If you live in a humid area, it’s better to refrigerate them for up to a week. To maintain their fresh taste, avoid stacking them directly on top of one another.

tips to make Mini Lemon Cakes With Lavender Glaze

Ensure that all your ingredients are at room temperature for better mixing.
Do not over-mix the batter; it should be just combined to keep the cakes light and fluffy.
Experiment with different glazes by using various flavors, such as vanilla or almond, to suit your taste preferences.
If you cannot find culinary lavender, you can leave it out or replace it with another flavoring, like lemon extract.

variation

If you want a twist on this recipe, you can add poppy seeds to the batter for a delightful crunch. Additionally, you can swap the lemon with other citrus fruits like orange or lime for a different flavor profile.

FAQs

Q: Can I make these cakes ahead of time?
A: Yes, you can bake the mini cakes a day in advance and glaze them right before serving.

Q: Where can I purchase culinary lavender?
A: Culinary lavender is often available at specialty food stores, online retailers, or in some grocery stores in the spice section.

Q: Can I freeze the mini cakes?
A: Yes, you can freeze the unglazed mini lemon cakes. Wrap them tightly in plastic wrap and store them in an airtight container for up to three months.

For more delicious baked goods recipes, check out this delightful recipe.