Description
Delicate mini lemon cakes with a floral lavender glaze, perfect for a spring treat or a light dessert.
Ingredients
Scale
- 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
- 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 glaze)
- 1/2 tsp culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 tsp kosher salt (for glaze)
- 1/8 tsp vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour your mini pans.
- Whisk together the flour, salt, and baking soda in a small bowl.
- Beat the butter, granulated sugar, and brown sugar in a larger bowl until light and fluffy.
- Add the lemon zest and mix.
- Incorporate the eggs one at a time, followed by sour cream and vanilla.
- Mix in the dry ingredients and milk alternately until just combined.
- Spoon the batter into prepared pans.
- Bake for 12-15 minutes, until a toothpick comes out clean.
- Cool the cakes in the pan for 5 minutes, then transfer to a wire rack.
- Warm the milk for the glaze and steep lavender for 8-10 minutes.
- Strain the milk, then whisk with powdered sugar and remaining ingredients until smooth.
- Glaze the cooled cakes and garnish with lemon zest or flowers if desired.
- Let the glaze set before serving.
Notes
Ensure all ingredients are at room temperature for best results. You can skip steeping lavender for a quicker glaze with lemon juice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 230
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: mini cakes, lemon, lavender, dessert, baking