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Mini Lemon Cakes With Lavender Glaze

Deliciously bright and light mini cakes infused with lemon and topped with a floral lavender glaze, perfect for snacks and small gatherings.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 12 cakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Lemon Cakes
  • 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
For the Lavender Glaze
  • 1/4 cup whole milk for steeping
  • 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

Method
 

Make the Lemon Cakes
  1. Preheat the oven to 350°F (175°C) and grease the mini molds or line them with paper cups.
  2. In a bowl, whisk together the flour, kosher salt, and baking soda. Set aside.
  3. In a larger bowl, beat the softened unsalted butter with granulated sugar and brown sugar until light and fluffy.
  4. Add the grated lemon zest and the eggs one at a time, beating well after each addition.
  5. Mix in the sour cream, whole milk, and vanilla extract.
  6. Fold the dry ingredients into the wet mixture in two parts until just combined, being careful not to overmix.
  7. Divide the batter into the mini molds, filling each about two-thirds full.
  8. Bake for 12–16 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool in the pan for 5 minutes, then move to a wire rack to cool completely.
Make the Glaze and Serve
  1. Heat the whole milk in a small saucepan until warm but not boiling and remove from heat.
  2. Add the culinary lavender and let steep for 10 minutes.
  3. Strain the milk to remove the lavender buds and press to extract flavor.
  4. In a bowl, mix powdered sugar with the lavender-infused milk, kosher salt, and vanilla extract until smooth.
  5. Adjust the glaze thickness by adding more powdered sugar or milk as needed.
  6. Place cooled mini cakes on a wire rack and spoon the glaze over each cake. Let the glaze set.
  7. Garnish with edible flowers and lemon zest as desired.

Notes

Store in an airtight container for up to 2 days at room temperature, or up to 5 days in the refrigerator. For freezing, wrap unglazed cakes in plastic wrap and store in a freezer bag for up to 3 months.