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Lemon Mini Cakes with Lavender Glaze Recipe

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Delightfully tender and fragrant mini lemon cakes topped with a delicate lavender glaze. These individual-sized cakes combine zesty lemon flavor with a hint of floral lavender, making them perfect for a springtime treat or an elegant dessert.

Ingredients

For the 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
  • 1/2 tsp culinary lavender
  • 1 1/2 cups powdered sugar
  • 1/4 tsp kosher salt
  • 1/8 tsp vanilla extract
  • Edible flowers and lemon zest for garnish, as needed

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease or line mini cake pans or muffin tins with paper liners.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Set aside.
  3. Cream butter and sugars: In a large bowl, beat the softened unsalted butter with granulated sugar, light brown sugar, and grated lemon zest until the mixture is fluffy and light in color, about 3-4 minutes.
  4. Add eggs: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth batter.
  5. Combine wet ingredients: In a separate small bowl, mix sour cream, whole milk, and vanilla extract.
  6. Alternate mixing wet and dry ingredients: With the mixer on low speed, add the flour mixture in three parts alternating with the sour cream mixture in two parts. Begin and end with the flour mixture. Mix until just combined, taking care not to overmix.
  7. Fill pans and bake: Divide the batter evenly among the prepared mini cake pans, filling each about 2/3 full. Bake for approximately 18-20 minutes, or until a toothpick inserted in the center of a cake comes out clean.
  8. Cool cakes: Remove cakes from the oven and let them cool in the pans for 5 minutes. Transfer to a wire rack to cool completely.
  9. Prepare lavender glaze: Heat the whole milk and culinary lavender in a small saucepan over low heat until just simmering. Remove from heat and let steep for 10 minutes. Strain the lavender out and discard.
  10. Make glaze: Stir the powdered sugar, kosher salt, and vanilla extract into the infused milk until smooth and pourable. Adjust consistency by adding more powdered sugar if too thin.
  11. Glaze cakes: Once the cakes are cool, spoon or drizzle the lavender glaze over the top of each mini cake.
  12. Garnish and serve: Decorate with edible flowers and additional lemon zest if desired. Allow glaze to set before serving.

Notes

  • Use room temperature ingredients for the best batter texture.
  • Ensure cakes are completely cooled before glazing to prevent melting.
  • Edible flowers add a beautiful visual appeal but are optional.
  • Store cakes in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.

Find it online: https://mealoria.com/lemon-mini-cakes-with-lavender-glaze-recipe/