Mini Lemon Cakes with Lavender Glaze
Delightful mini lemon cakes topped with a floral lavender glaze, perfect for a sweet weeknight treat.
Ingredients
Main Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 tsp. kosher salt
- 1/8 tsp. baking soda
- 1/2 cup unsalted butter, softened Make sure it's at room temperature.
- 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 Greek yogurt can be used as a substitute.
- 1/4 cup whole milk, at room temperature
- 1 tsp. vanilla extract
Lavender Glaze
- 1/2 tsp. culinary lavender Use only culinary lavender.
- 1 1/2 cups powdered sugar
- 1/4 tsp. kosher salt
- 1/8 tsp. vanilla extract, as needed
- 1/4 cup whole milk Adjust for desired glaze consistency.
Garnish
- edible flowers and lemon zest For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a mini muffin pan by greasing or lining it.
- In a mixing bowl, whisk together the flour, salt, and baking soda until evenly combined.
- In another bowl, beat the softened butter with granulated and brown sugars until fluffy, about 2-3 minutes.
- Add the eggs and sour cream to the butter mixture, mixing until combined. Stir in the lemon zest and vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, stirring gently.
- Spoon the batter into the mini muffin pan, filling each cup about 3/4 full. Bake for 15-18 minutes.
Glazing
- While the cakes cool, mix the powdered sugar, culinary lavender, 1/4 cup milk, and vanilla extract until smooth.
- Drizzle the lavender glaze over the cooled mini lemon cakes and garnish with edible flowers and lemon zest.
Notes
Ensure your eggs, sour cream, and milk are at room temperature for better emulsification. Let the cakes cool completely before glazing.