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Mini Lemon Cakes with Lavender Glaze

Mini Lemon Cakes with Lavender Glaze for a Touch of Elegance

Delightful Mini Lemon Cakes with Lavender Glaze bring elegance and a touch of floral flavor to any gathering.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: French
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Unsalted Butter Softened.
  • 1/2 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar
  • Zest of 2 lemons Grated Lemon Zest
  • 2 large Large Eggs At room temperature.
  • 1/4 cup Sour Cream Room temperature preferred.
  • 1/2 cup Whole Milk Room temperature.
  • 1 teaspoon Vanilla Extract
For the Lavender Glaze
  • 2 tablespoons Culinary Lavender Food-grade.
  • 1 cup Powdered Sugar
For Garnish
  • Edible Flowers Optional, such as violas or pansies.

Equipment

  • stand mixer
  • Mini Cake Trays
  • Microwave
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and coat mini cake trays with baking spray.
  2. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
  3. In a stand mixer, cream together the butter, granulated and brown sugars, and lemon zest for about 3 minutes.
  4. Add eggs one at a time to the butter mixture, mixing well after each addition.
  5. Alternate adding the dry mixture and sour cream to the butter mixture, starting and ending with flour.
  6. Pour batter into trays, filling each about two-thirds full. Bake for 18-20 minutes.
  7. Cool cakes in trays for 10 minutes, then transfer to a wire rack for about 1 hour.
Glazing and Garnishing
  1. Heat whole milk in a microwave until hot, steep lavender for 10 minutes, then strain.
  2. Mix strained milk with powdered sugar and vanilla to create a glaze.
  3. Once cakes are cool, drizzle with lavender glaze and garnish with lemon zest and edible flowers.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Ensure ingredients are at room temperature for best results. Avoid overmixing to maintain light texture.

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