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Mini Lemon Cakes With Lavender Glaze

These delicate mini lemon cakes are infused with a touch of lavender and topped with a glossy glaze, making them perfect for tea time or as a thoughtful gift.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cakes
  • 1 1/3 cups all-purpose flour Sifted for best results
  • 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 Lavender Glaze
  • 1/4 cup whole milk, warmed Infused with lavender
  • 1/2 tsp. culinary lavender For infusion
  • 1 1/2 cups powdered sugar Sifted for best results
  • 1/4 tsp. kosher salt
  • 1/8 tsp. vanilla extract As needed
For Garnish
  • Edible flowers and lemon zest For optional garnish

Method
 

Part 1: Make the Lemon Cakes
  1. Preheat the oven to 350°F (175°C). Lightly butter or spray a mini muffin tin; consider lining with parchment rounds for easier release.
  2. In a bowl, sift or whisk together the all-purpose flour, kosher salt, and baking soda.
  3. In a separate bowl, beat the softened unsalted butter until pale and billowy. Add granulated sugar and light brown sugar, and beat until light and airy, about 2–3 minutes. Fold in the grated lemon zest.
  4. Add the eggs one at a time, ensuring each is well incorporated. Stir in sour cream, whole milk, and vanilla extract until smooth.
  5. Gently fold the dry ingredients into the wet ingredients in two additions, mixing just until no streaks remain.
  6. Spoon the batter into the mini tins, filling each about three-quarters full. Bake for 12–15 minutes until tops are springy and a toothpick comes out with a few moist crumbs.
  7. Remove to a rack and let cool for 5 minutes in the pan before transferring to cool completely.
Part 2: Make the Glaze and Serve
  1. Warm 1/4 cup of whole milk gently in a small saucepan until just steaming. Remove from heat, add culinary lavender, cover, and steep for 10–12 minutes. Strain and cool slightly.
  2. Whisk together the powdered sugar, kosher salt, and vanilla extract. Gradually add the lavender-infused milk until the glaze reaches a glossy, pourable consistency.
  3. Drizzle the glaze over the cooled mini cakes and allow it to set for a few minutes.
  4. Garnish with lemon zest and edible flowers if desired. Serve at room temperature.

Notes

For best results, measure ingredients accurately and use room-temperature items. Keep cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.