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Mini Lemon Cakes With Lavender Glaze

Delightful mini lemon cakes with a tender crumb, finished with a smooth lavender glaze. Perfect for sharing or serving on a pretty plate.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert, Snack
Cuisine: American, French
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp. kosher salt
  • 1/8 tsp. baking soda
  • 1/2 cup unsalted butter, softened 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
  • 1/4 cup whole milk At room temperature
  • 1 tsp. vanilla extract
For the Glaze
  • 1/4 cup whole milk
  • 1/2 tsp. culinary lavender Steeped
  • 1 1/2 cups powdered sugar
  • 1/4 tsp. kosher salt
  • 1/8 tsp. vanilla extract
For Garnish
  • as needed Edible flowers and lemon zest For garnish

Method
 

Preparation
  1. Have your ingredients at room temperature (butter, eggs, sour cream, and the 1/4 cup milk for the batter).
  2. In a bowl, whisk together the flour, 1/2 teaspoon kosher salt, and baking soda until evenly combined.
  3. In a separate larger bowl, beat the softened butter with the granulated sugar, brown sugar, and lemon zest until fluffy.
  4. Beat in the eggs one at a time, mixing until each disappears before adding the next.
  5. Add the sour cream, 1/4 cup whole milk, and 1 teaspoon vanilla extract. Mix just until blended and creamy.
  6. Add the flour mixture and mix just until you don’t see dry flour.
Baking
  1. Divide the batter among your mini cake wells and bake until the tops look set and spring back lightly when touched.
  2. Let the cakes cool until they’re no longer warm to the touch before you glaze.
Making the Glaze
  1. Warm the remaining 1/4 cup whole milk and add the culinary lavender. Let it sit to infuse a light floral aroma.
  2. Strain out the lavender and whisk together powdered sugar, 1/4 teaspoon kosher salt, and 1/8 teaspoon vanilla extract in a bowl.
  3. Add the lavender-infused milk gradually until the glaze is thick but pourable.
Finishing the Cakes
  1. Spoon or drizzle glaze over the cooled mini cakes and let it set.
  2. Finish with edible flowers and a pinch of lemon zest on top.

Notes

Use only the yellow part of the lemon zest. Steep the lavender, then strain. Glaze thickness is crucial; too thin or too thick affects the appearance.