Bright, petite, and fragrant, these mini lemon cakes feel like sunshine on a plate—perfect for brunch, showers, or a sweet afternoon treat. The tender crumb and floral lavender glaze make them special, and they pair wonderfully with other breakfast favorites like best fluffy pancakes for an extra-cozy spread.
Why You’ll Love This Mini Lemon Cakes With Lavender Glaze
- Bright lemon flavor balanced by a delicate lavender finish.
- Quick to make and perfect for batch baking.
- Easy to portion and great for parties or packed lunches.
- Kid-friendly and elegant enough for guests.
- Keeps well for leftovers, and freezes nicely.
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Ingredients Needed
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 tsp. kosher salt
- 1/8 tsp. baking soda
Sugars & Flavorings
- 2/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 Tbsp. grated lemon zest (from 2 lemons)
- 1 tsp. vanilla extract
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1/4 cup sour cream, at room temperature
- 1/4 cup whole milk, at room temperature
- 1/4 cup whole milk (additional, as needed for glaze/texture)
Glaze
- 1 1/2 cups powdered sugar
- 1/2 tsp. culinary lavender
- 1/4 tsp. kosher salt
- 1/8 tsp. vanilla extract
- whole milk, as needed to thin glaze
Garnish
- Edible flowers and lemon zest (for garnish)
Step-by-Step Instructions
- Preheat the oven to 350°F and grease a mini muffin pan or line with paper liners. (Alternatively, lightly spray and flour the wells.)
- In a bowl, whisk together flour, 1/2 tsp. kosher salt, and baking soda until combined.
- In a separate large bowl, cream the softened butter with both sugars and lemon zest until light and fluffy, then beat in eggs one at a time and stir in vanilla.
- Alternate folding the dry ingredients with the sour cream and 1/4 cup milk into the butter mixture until just combined—do not overmix.
- Spoon batter into prepared mini wells about 3/4 full and bake until golden and a toothpick comes out clean, about 12–15 minutes; cool in the pan briefly, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar with culinary lavender, 1/4 tsp. kosher salt, 1/8 tsp. vanilla, and enough milk to reach a pourable consistency; taste and adjust for sweetness or lavender strength.
- Dip or drizzle cooled mini cakes with the lavender glaze, then garnish with lemon zest and edible flowers; let glaze set before serving.
Serving Suggestions Mini Lemon Cakes With Lavender Glaze
- Serve with simple whipped cream and extra lemon zest for brunch.
- Add fresh berries and a dusting of powdered sugar for a dessert plate.
- Offer alongside light salads and finger sandwiches for a tea party.
- Pair them with warm coffee or iced tea for afternoon treats.
- For a layered brunch spread, try them with cinnamon roll pancakes for a sweet variety.
Tips for Success Mini Lemon Cakes With Lavender Glaze
- Use room-temperature eggs and dairy for a smoother batter and even rise.
- Measure flour by spooning into the cup and leveling to avoid dense cakes.
- Do not overmix after adding flour to keep the crumb tender.
- Let the cakes cool completely before glazing to prevent melting the glaze.
- Store in an airtight container for up to 3 days, or freeze unglazed for longer storage.
Variations
Here are a few easy ways to change it up:
- Lemon-Blueberry: Fold 1/2 cup fresh blueberries into the batter for bursts of fruit.
- Honey-Lavender: Substitute brown sugar with 1/4 cup honey plus 1/8 cup granulated sugar for a different sweetness note.
- Dairy-Free Option: Use a vegan butter substitute, coconut yogurt in place of sour cream, and almond milk.
Follow us on Pinterest for more cozy ideas.
Mini Lemon Cakes With Lavender Glaze
Bright, petite, and fragrant, these mini lemon cakes feel like sunshine on a plate, perfect for brunch, showers, or a sweet afternoon treat.
Ingredients
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 tsp kosher salt
- 1/8 tsp baking soda
Sugars & Flavorings
- 2/3 cups granulated sugar
- 1/3 cups packed light brown sugar
- 1 Tbsp grated lemon zest (from 2 lemons)
- 1 tsp vanilla extract
Wet Ingredients
- 1/2 cups unsalted butter, softened
- 2 large eggs, at room temperature
- 1/4 cups sour cream, at room temperature
- 1/4 cups whole milk, at room temperature
- 1/4 cups whole milk (additional, as needed for glaze/texture)
Glaze
- 1 1/2 cups powdered sugar
- 1/2 tsp culinary lavender
- 1/4 tsp kosher salt
- 1/8 tsp vanilla extract
- whole milk, as needed to thin glaze
Garnish
- edible flowers and lemon zest (for garnish)
Instructions
Preparation
- Preheat the oven to 350°F and grease a mini muffin pan or line with paper liners. (Alternatively, lightly spray and flour the wells.)
- In a bowl, whisk together flour, 1/2 tsp. kosher salt, and baking soda until combined.
- In a separate large bowl, cream the softened butter with both sugars and lemon zest until light and fluffy, then beat in eggs one at a time and stir in vanilla.
- Alternate folding the dry ingredients with the sour cream and 1/4 cup milk into the butter mixture until just combined—do not overmix.
- Spoon batter into prepared mini wells about 3/4 full and bake until golden and a toothpick comes out clean, about 12–15 minutes; cool in the pan briefly, then transfer to a wire rack to cool completely.
Glazing and Serving
- For the glaze, whisk powdered sugar with culinary lavender, 1/4 tsp. kosher salt, 1/8 tsp. vanilla, and enough milk to reach a pourable consistency; taste and adjust for sweetness or lavender strength.
- Dip or drizzle cooled mini cakes with the lavender glaze, then garnish with lemon zest and edible flowers; let glaze set before serving.
Notes
Use room-temperature eggs and dairy for a smoother batter and even rise. Measure flour by spooning into the cup and leveling to avoid dense cakes. Do not overmix after adding flour to keep the crumb tender. Let the cakes cool completely before glazing to prevent melting the glaze. Store in an airtight container for up to 3 days, or freeze unglazed for longer storage.