Description
Delight in these delightful Mini Lemon Cakes topped with a fragrant Lavender Glaze, perfect for any special occasion or an elegant treat. Moist, tender, and bursting with fresh lemon zest, these bite-sized cakes are beautifully complemented by a subtle floral glaze and optional edible flowers for a charming presentation.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Can be substituted with gluten-free blend)
- 1 teaspoon Kosher Salt
- 1 teaspoon Baking Soda
Wet Ingredients
- 1 cup Unsalted Butter (Softened)
- 1 cup Granulated Sugar (Can mix in some brown sugar)
- 1/2 cup Light Brown Sugar
- Zest of 2 Lemons (Brightens the taste)
- 2 Eggs (Room temperature)
- 1/2 cup Sour Cream (Room temperature)
- 1/2 cup Whole Milk (Room temperature)
- 1 teaspoon Vanilla Extract (A little goes a long way)
Lavender Glaze
- 2 tablespoons Culinary Lavender (Food-grade)
- 1 cup Powdered Sugar (Adjust for thickness)
- 3 tablespoons Whole Milk (For drizzling consistency)
- Pinch of Kosher Salt
- 1/2 teaspoon Vanilla Extract
Decoration
- As needed Edible Flowers (Optional for decoration)
- Lemon Zest (For finishing)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 325°F (163°C) and thoroughly grease two mini cake trays to ensure your cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda to evenly distribute the leavening agents and salt.
- Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with granulated sugar, light brown sugar, and lemon zest until the mixture is light, fluffy, and well combined, which will help create a tender cake texture.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, ensuring each egg is fully incorporated before adding the next. This step helps maintain the emulsion and incorporates air.
- Combine Wet with Dry: In another bowl, whisk together sour cream, whole milk, and vanilla extract. Gradually add this wet mixture along with the dry ingredients to the butter mixture, folding gently until just blended to avoid overmixing, which can toughen the cakes.
- Fill Mini Cake Trays: Evenly divide the batter among the prepared mini cake trays, filling each cavity about two-thirds full to allow room for rising.
- Bake the Cakes: Bake in the preheated oven for 18-20 minutes or until a skewer inserted into the center of a cake comes out clean, indicating they are fully cooked.
- Cool the Cakes: Remove cakes from the oven and let them cool in the trays for 10 minutes so they set slightly. Then transfer them onto a wire rack to cool completely, which prevents sogginess.
- Prepare Lavender-Infused Milk: Microwave 3 tablespoons of whole milk in a microwave-safe container for 1 minute. Add the culinary lavender and allow it to steep for 10 minutes to infuse the floral aroma and flavor.
- Make Lavender Glaze: Strain the lavender-infused milk to remove the flowers. In a bowl, whisk together powdered sugar, a pinch of kosher salt, and vanilla extract. Gradually add the lavender milk until the glaze reaches a smooth, pourable consistency.
- Glaze and Decorate: Drizzle the lavender glaze generously over the cooled mini lemon cakes. Finish with additional lemon zest on top and decorate with edible flowers for an elegant presentation.
Notes
- Room temperature ingredients help the batter to combine better and produce a more tender cake.
- You can substitute the all-purpose flour with a gluten-free blend for gluten-free cakes.
- Adjust the powdered sugar quantity in the glaze to achieve your preferred thickness.
- Allow the cakes to cool completely before glazing to prevent the glaze from melting or sliding off.
- Edible flowers are optional but enhance the visual appeal and add a delicate flavor.
- Store cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
