Description
Delightful mini lemon cakes infused with lavender glaze, perfect for tea parties or special celebrations.
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 (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
- 1/2 tsp. culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 tsp. kosher salt
- 1/8 tsp. vanilla extract (for glaze, as needed)
- Edible flowers and lemon zest (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a mini cupcake tin by greasing it or using mini cupcake liners.
- Sift together the all-purpose flour, kosher salt, and baking soda in a mixing bowl. Set aside.
- Cream the softened butter with granulated and brown sugars until light and fluffy, about 3 to 4 minutes.
- Add the lemon zest and eggs into the butter mixture, mixing until well combined.
- Incorporate sour cream, milk, and vanilla extract into the mixture until smooth.
- Gradually fold in the dry ingredients until just combined.
- Spoon the batter evenly into the mini cupcake tins, filling each cup about 2/3 full.
- Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the tin for 5 minutes before transferring them to a wire rack.
- Combine the powdered sugar, lavender, kosher salt, and enough vanilla extract to achieve a drizzling consistency in a small bowl.
- Drizzle the lavender glaze over the tops of the cooled cakes.
- Garnish with edible flowers and additional lemon zest before serving.
Notes
Use culinary-grade lavender for safe consumption. Serve the cakes at room temperature for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini cakes, lemon dessert, lavender glaze, tea party, dessert recipe