Mini Lemon Cakes With Lavender Glaze

introduction

These mini lemon cakes are light, soft, and full of lemon flavor. The lavender glaze adds a mild floral note that makes them special. If you like small bright treats, try pairing them with an easy savory snack such as baked glazed pigs in a blanket for a simple mix of sweet and savory at a party.

why make this recipe

Make this recipe when you want a quick, pretty dessert. The cakes bake fast and look fancy with the lavender glaze and edible flowers. They work for tea, small parties, or a sweet gift.

how to make Mini Lemon Cakes With Lavender Glaze

Follow two simple parts: make the lemon cakes, then make the lavender glaze and finish.

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 the glaze steep)
• 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

1. Preheat the oven to 350°F (175°C). Grease a mini cake pan or line a mini muffin tin.
2. Whisk together flour, 1/2 tsp salt, and baking soda in a bowl.
3. In a larger bowl, beat the softened butter with both sugars until light and creamy.
4. Mix in the lemon zest until it smells bright.
5. Add eggs one at a time, beating after each.
6. Stir in sour cream, 1/4 cup milk, and 1 tsp vanilla until smooth.
7. Add the dry mix and fold gently until just combined.
8. Spoon batter into the prepared pan, filling each well about two-thirds full.
9. Bake 12–15 minutes, or until a toothpick comes out clean.
10. Let cakes cool in the pan for 5 minutes, then move to a rack to cool completely.

Part 2: Make the Glaze and Serve

1. In a small saucepan, warm 1/4 cup whole milk with the 1/2 tsp culinary lavender until it steams (do not boil). Turn off heat and let steep 10 minutes.
2. Strain the milk to remove the lavender buds.
3. In a bowl, whisk powdered sugar, 1/4 tsp salt, and 1/8 tsp vanilla.
4. Add the warm lavender milk a little at a time and whisk until you get a thick but pourable glaze. Add more milk if needed, a teaspoon at a time.
5. Drizzle glaze over cooled mini cakes. Garnish with lemon zest and edible flowers.
6. Let glaze set for a few minutes before serving.

how to serve Mini Lemon Cakes With Lavender Glaze

Serve at room temperature. Arrange on a small platter for tea or on a dessert table. One or two per person is a good serving. Add extra lemon zest for a bright look.

how to store Mini Lemon Cakes With Lavender Glaze

Store in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving. You can freeze the plain cakes (no glaze) for up to 2 months; thaw and add glaze before serving.

tips to make Mini Lemon Cakes With Lavender Glaze

• Use room temperature ingredients so the batter mixes evenly.
• Don’t overmix the batter; stir until just combined.
• Steep the lavender gently in warm milk to avoid a bitter taste.
• If glaze is too thin, add more powdered sugar; if too thick, add a bit more milk.
• Test one cake for doneness to avoid drying them out.

variation (if any)

• Swap lavender for a small pinch of dried rose petals for a different floral note.
• Add 1/4 tsp lemon extract to the glaze for stronger lemon flavor.
• Make full-size cakes by doubling the recipe and baking in a larger pan; adjust bake time.

FAQs

Q: Can I use dried lavender from the spice rack?
A: Yes, use culinary lavender. Do not use craft lavender or non-culinary blends.

Q: Can I skip the lavender?
A: Yes. Use plain milk in the glaze and add extra vanilla or lemon extract.

Q: How do I prevent the glaze from running off the cakes?
A: Use a thicker glaze by adding less milk. Cool cakes fully before glazing.

Q: Can I make the batter ahead?
A: You can mix the batter and keep it in the fridge up to 24 hours. Stir gently before filling the pan.

Q: Are edible flowers required?
A: No. They add color and charm but are optional.

Mini Lemon Cakes With Lavender Glaze

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

These mini lemon cakes are light and soft with a refreshing lemon flavor, topped with a delicate lavender glaze for a unique twist.

---

Ingredients

Scale 1x2x3x

• 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 steep)
• 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)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease a mini cake pan or line a mini muffin tin.
2. Whisk together flour, 1/2 tsp salt, and baking soda in a bowl.
3. In a larger bowl, beat the softened butter with both sugars until light and creamy.
4. Mix in the lemon zest until it smells bright.
5. Add eggs one at a time, beating after each.
6. Stir in sour cream, 1/4 cup milk, and 1 tsp vanilla until smooth.
7. Add the dry mix and fold gently until just combined.
8. Spoon batter into the prepared pan, filling each well about two-thirds full.
9. Bake 12–15 minutes, or until a toothpick comes out clean.
10. Let cakes cool in the pan for 5 minutes, then move to a rack to cool completely.
11. In a small saucepan, warm 1/4 cup whole milk with the 1/2 tsp culinary lavender until it steams (do not boil). Turn off heat and let steep 10 minutes.
12. Strain the milk to remove the lavender buds.
13. In a bowl, whisk powdered sugar, 1/4 tsp salt, and 1/8 tsp vanilla.
14. Add the warm lavender milk a little at a time and whisk until you get a thick but pourable glaze. Add more milk if needed, a teaspoon at a time.
15. Drizzle glaze over cooled mini cakes. Garnish with lemon zest and edible flowers.
16. Let glaze set for a few minutes before serving.

---

Notes

Ensure ingredients are at room temperature for even mixing. Store in an airtight container in the fridge for up to 3 days.

---

Nutrition

• Serving Size: 1 cake
• Calories: 180
• Sugar: 14g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 30mg