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.