Mini Lemon Cakes Lavender Glaze

Mini lemon cakes with lavender glaze are the sort of treat that transforms a simple afternoon into something special. Each delicate cake bursts with zesty lemon while the gentle floral glaze adds a beautiful, fragrant finish. I love serving these at brunches or as a personalized dessert for dinner parties because they never fail to delight.

The first time I baked these, my entire kitchen filled with lemony sunshine. Now I bring out this recipe every time I want to impress guests with something effortlessly pretty and homemade.

Ingredients

• All purpose flour: provides structure and keeps the crumb tender choose a high quality unbleached brand for best results
• Kosher salt: highlights the lemon and balances sweetness look for flaky crystals if possible
• Baking soda: helps these cakes rise just right check that your baking soda is fresh
• Unsalted butter: gives a creamy base and carries the lemon flavor bring to room temperature for smooth mixing
• Granulated sugar: creates lightness and allows the lemon zest to shine use fine baking sugar for optimal texture
• Light brown sugar: adds a subtle caramel depth choose one that is soft and fragrant
• Freshly grated lemon zest: fills every bite with bright citrus select firm unwaxed lemons for the most aromatic zest
• Large eggs: bind the ingredients and add richness use room temp eggs for fluffiest results
• Sour cream: delivers moisture and a slight tang important for a soft crumb pick full fat for best flavor
• Whole milk: adds richness and smoothes the batter as well as the glaze
• Vanilla extract: rounds out the flavors use pure extract for a nuanced taste
• Culinary lavender: gently perfumes the glaze use only food safe dried lavender from a reputable source
• Powdered sugar: creates a silky glaze sift for the smoothest finish
• Edible flowers and extra lemon zest: make for festive presentation optional but highly recommended

Instructions

Prepare the Baking Trays:

Generously coat two mini cake trays with baking spray ensuring every crevice is covered so cakes release cleanly

Mix the Dry Ingredients:

In a medium bowl whisk flour kosher salt and baking soda thoroughly to distribute the leavening and salt for even texture

Cream Butter Sugar and Lemon:

Combine softened butter both sugars and grated lemon zest in a stand mixer bowl beat on medium until very light and fluffy three minutes to maximize airiness

Add the Eggs:

Drop in eggs one at a time mixing well after each addition to maintain a smooth emulsified batter do not rush this step

Combine Wet Ingredients:

Whisk together sour cream whole milk and vanilla in a small bowl until completely blended

Incorporate Dry and Wet Ingredients:

With mixer on low alternate adding the flour mixture and the sour cream mixture starting and ending with flour mix until just combined to avoid overmixing

Fill and Bake:

Divide batter evenly into prepared trays smoothing tops gently tap trays on the counter to pop any large air bubbles bake in preheated oven for eighteen to twenty minutes cakes should be golden and a pick inserted comes out clean

Cool the Cakes:

Let cakes rest in the tray for ten minutes before gently inverting onto a wire rack cool completely for about one hour to ensure glaze will set

Make the Lavender Infused Milk:

Heat whole milk in the microwave until hot add culinary lavender and steep for ten minutes strain well discarding lavender buds the milk will now have a lovely floral aroma

Mix the Lavender Glaze:

In a bowl whisk sifted powdered sugar kosher salt and vanilla extract slowly add the lavender infused milk one teaspoon at a time stirring until smooth and pourable adjust consistency if needed

Glaze and Garnish:

Drizzle glaze generously over cooled cakes letting it drip down the sides sprinkle with lemon zest and edible flowers serve the cakes on their own or alongside berries for color

Every time I zest fresh lemons for this recipe my kids come running to the kitchen saying it smells like a magical bakery. Lavender has become my secret to adding a sophisticated touch to classic bakes without making it fussy.

Storage Tips

Keep the cakes in an airtight container and store at room temperature for up to three days. If you want to make ahead or save leftovers longer refrigerate them but allow cakes to come to room temperature before serving to restore their soft texture. You can also freeze the unglazed cakes for up to two months then thaw and glaze right before serving for maximum freshness.

Ingredient Substitutions

If you need a dairy free version use plant based butter and sour cream alternatives along with almond or oat milk. Orange zest can replace lemon for a mellower flavor. If culinary lavender is hard to find try substituting with a few drops of food grade lavender extract or simply omit for a plain lemon glaze.

Serving Suggestions

Serve these mini cakes on a tiered stand for afternoon tea or pair with iced green tea and berries for a light dessert. They are ideal for gifting when wrapped in parchment and tied with a little ribbon. For larger gatherings double the recipe and serve on platters with fresh edible flowers for a gorgeous centerpiece.

Cultural and Historical Tidbits

Lemon and lavender come together in European pastry traditions especially in French and English tea culture. The sweet fragrance of lavender has long been prized in both gardens and kitchens while lemons symbolize freshness and hospitality. These cakes reflect that same feeling of celebration and timeless charm I experienced in small countryside tea rooms.

Seasonal Adaptations

Dress up these cakes with fresh berries in summer
Try using Meyer lemons in winter for a sweeter less tangy flavor
Garnish with tiny sprigs of fresh mint for spring gatherings

Success Stories

Friends always swoon over the scent and look of these cakes at showers or picnics. I once brought a batch to a baby shower and guests thought they were from a fancy patisserie. When my neighbor tried baking them gluten free she had great success using a one to one flour blend.

Freezer Meal Conversion

Bake the cakes and let them cool completely then wrap each individually before freezing. Keep glaze ingredients separate and whip up a fresh batch when ready to serve. Defrost in the fridge overnight glaze cold from the freezer works just fine and decorate before displaying.

A tray of these mini lemon cakes never fails to impress. Serve them with edible flowers for a beautiful finish that tastes every bit as good as it looks.

Recipe Q&A

→ How do I ensure lemon cakes stay moist?

Use room-temperature ingredients and do not overbake. Sour cream adds extra moisture and softness.

→ Can dried lavender be used in the glaze?

Yes, culinary dried lavender is steeped in warm milk to infuse gentle floral notes into the glaze.

→ Are the cakes best served fresh or can they be made ahead?

They are delicious fresh but can be stored in an airtight container for up to two days at room temperature.

→ What type of edible flowers are best for garnish?

Use unsprayed edible flowers like violets or pansies for a decorative, food-safe finish.

→ Can I make these cakes without mini cake trays?

Yes, use a muffin tin instead; adjust the baking time and check for doneness with a toothpick.