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Mini Lemon Cakes with Lavender Glaze

Three individual mini lemon cakes topped with dripping lavender glaze and sprinkled with dried lavender.
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You create delicate, moist mini lemon cakes bursting with bright citrus flavor. These individual desserts are topped with a fragrant lavender glaze, making them an elegant treat perfect for tea parties or spring brunches.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon culinary lavender, finely ground (for glaze)
  • 1 tablespoon milk or water (for glaze consistency)
  • Optional garnish: fresh lavender sprigs or lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup mini bundt pan or standard mini muffin tin.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and lemon zest.
  5. In a small bowl, whisk together the 1/4 cup lemon juice and sour cream.
  6. Alternate adding the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  7. Spoon the batter evenly into your prepared mini cake pans, filling each about two-thirds full.
  8. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pan for 5 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the lavender glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of lemon juice, and the finely ground culinary lavender until smooth. Add milk or water, one teaspoon at a time, until you reach a thick but pourable consistency.
  11. Once the cakes are completely cool, drizzle or dip the tops into the lavender glaze.
  12. If desired, garnish immediately with a small lavender sprig or fresh lemon zest before the glaze sets.

Notes

  • Use only culinary-grade lavender; ornamental lavender may not be safe for consumption.
  • For a stronger lemon flavor, you can brush a simple syrup (equal parts sugar and water, boiled and cooled) over the warm cakes before glazing.
  • These mini cakes are excellent for making ahead; store them in an airtight container at room temperature for up to two days.

Nutrition

Find it online: https://cookerycommand.com/mini-lemon-cakes-with-lavender-glaze/