Mini Lemon Cakes Lavender Glaze (Print View)
Soft lemon cakes finished with glossy lavender glaze and vibrant citrus zest for a floral touch.
# What You'll Need:
→ For the Cakes
01 -
1 1/3 cups all-purpose flour
02 -
1/2 teaspoon kosher salt
03 -
1/8 teaspoon baking soda
04 -
1/2 cup unsalted butter, softened
05 -
2/3 cup granulated sugar
06 -
1/3 cup packed light brown sugar
07 -
1 tablespoon grated lemon zest
08 -
2 large eggs, at room temperature
09 -
1/4 cup sour cream, at room temperature
10 -
1/4 cup whole milk, at room temperature
11 -
1 teaspoon vanilla extract
→ For the Lavender Glaze
12 -
1/4 cup whole milk
13 -
1/2 teaspoon culinary lavender
14 -
1 1/2 cups powdered sugar
15 -
1/4 teaspoon kosher salt
16 -
1/8 teaspoon vanilla extract
→ Garnish
17 -
Edible flowers, as needed
18 -
Additional lemon zest, as needed
# Directions:
01 -
Preheat the oven to 325°F. Thoroughly coat two 6-cup mini cake trays with baking spray.
02 -
In a medium bowl, whisk together flour, kosher salt, and baking soda until evenly mixed. Set aside.
03 -
In the bowl of a stand mixer, beat the unsalted butter, granulated sugar, light brown sugar, and grated lemon zest on medium speed until light and fluffy, about 3 minutes.
04 -
Add the eggs one at a time to the creamed mixture, beating well after each addition.
05 -
In a small bowl, whisk together sour cream, whole milk, and vanilla extract until smooth.
06 -
With the mixer on low speed, add the flour mixture and sour cream mixture to the batter in alternating batches, beginning and ending with the flour mixture. Mix just until incorporated, taking care not to overmix.
07 -
Divide the batter evenly among the prepared mini cake trays. Tap the trays gently on the counter to eliminate air bubbles. Bake for 18 to 20 minutes or until a wooden pick inserted into the center comes out clean.
08 -
Let the cakes cool in the trays for 10 minutes. Invert onto a wire rack and allow to cool completely, about 1 hour.
09 -
Place 1/4 cup whole milk in a microwave-safe bowl and heat for 1 minute until hot. Add culinary lavender and let steep for 10 minutes, then strain the milk through a fine-mesh strainer to remove the lavender.
10 -
In a medium bowl, whisk together powdered sugar, kosher salt, and vanilla extract. Gradually stir in the strained lavender milk, 1 teaspoon at a time, until the glaze is smooth and pourable.
11 -
Drizzle the cooled cakes with lavender glaze. Garnish with additional lemon zest and edible flowers as desired.
# Notes:
01 -
Ensure cakes are completely cool before glazing to prevent the glaze from melting off the cakes.