Mini Lemon Cakes Easy with Lavender Glaze for Spring

Mini Lemon Cakes With Lavender Glaze are delightful little treats that perfectly balance the zesty brightness of lemon with the subtle floral notes of lavender. These tiny cakes are moist, flavorful, and topped with a smooth glaze that adds a lovely finish. They’re not only perfect for gatherings but also make a sweet dessert just for yourself. Baking these mini cakes will fill your kitchen with a refreshing aroma that is sure to lift your spirits.

Why You’ll Love This Recipe

This recipe stands out for its vibrant flavor and unique combination. The lemon brings a tartness that pairs beautifully with the sweetness of the glaze, while the lavender adds a soothing touch. If you’ve ever tried lemon cupcakes with a little twist, you know how out-of-this-world delicious lemon treats can be! Plus, these cakes are easy to make, which makes this recipe a great opportunity to involve your family in the kitchen.

How to Make Mini Lemon Cakes With Lavender Glaze

Ingredients:

• 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
• 1/4 cup whole milk
• 1/2 tsp. culinary lavender
• 1 1/2 cups powdered sugar
• 1/4 tsp. kosher salt
• 1/8 tsp. vanilla extract, as needed
• Edible flowers and lemon zest (for garnish)

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Directions:

Part 1: Make the Lemon Cakes

1. Preheat your oven to 350°F (175°C). Grease a mini cake pan.
2. In a bowl, mix flour, salt, and baking soda. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
4. Add lemon zest and mix.
5. Beat in the eggs, one at a time, followed by the sour cream and vanilla extract.
6. Alternate adding the flour mixture and milk, stirring until combined.
7. Fill the mini cake pan with the batter, about two-thirds full.
8. Bake for 15-18 minutes or until a toothpick comes out clean. Allow them to cool before removing from the pan.

Part 2: Make the Glaze and Serve

1. In a bowl, mix the powdered sugar, lavender, salt, and a splash of milk until you achieve a smooth glaze.
2. If the glaze is too thick, add a touch more milk.
3. Drizzle the glaze over the cooled mini cakes.
4. Garnish with edible flowers and extra lemon zest for a delightful finish.

How to Serve Mini Lemon Cakes With Lavender Glaze

These mini cakes serve beautifully as a sweet treat at gatherings or as a cozy dessert at home. Pair them with a cup of tea or coffee for a delightful afternoon break. You can even plate them on a cute dish and let your guests feel special with these charming treats. If you’re looking for more ideas, check out pumpkin bread pudding for a different dessert experience!

How to Store Mini Lemon Cakes With Lavender Glaze

Store your mini lemon cakes in an airtight container at room temperature for up to three days. If you want to keep them for longer, consider placing them in the fridge, where they can last up to a week. Just remember to bring them to room temperature before serving so that the glaze remains smooth and delicious.

Tips for the Best Mini Lemon Cakes With Lavender Glaze

• Use fresh lemons for zesting to get the best flavor.
• Be careful not to over-mix the batter to keep the cakes light and fluffy.
• Experiment with different edible flowers for decoration; it makes each dessert unique.
• If you love lavender, feel free to add a bit more to the glaze but start small, as it can be strong.

Variations

You can experiment with the flavors in this recipe! Try adding fresh berries mixed into the cake batter for a fruity touch. Alternatively, swap the lavender for another herb, such as rosemary, for a different flavor profile. If you’re in the mood for something richer, check out these mini chocolate lava cakes!

Frequently Asked Questions

Can I use dried lavender instead of culinary lavender?
It’s best to use culinary lavender, as it’s safe for consumption and has a flavor that matches well with desserts.

Can I freeze these mini cakes?
Yes, you can freeze them before glazing. Just wrap them tightly in plastic wrap, and they can last up to two months in the freezer.

What can I use instead of sour cream?
Greek yogurt or buttermilk can work as excellent substitutes for sour cream while keeping your cakes moist.

These mini lemon cakes with lavender glaze might just become your new favorite treat. Enjoy the baking process and relish the delightful flavors that fill the air!

Mini Lemon Cakes With Lavender Glaze

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• Author: olivia
• Total Time: 33 minutes
• Yield: 12 mini cakes 1x
• Diet: Vegetarian

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Description

Delightful mini cakes that balance zesty lemon flavors with subtle lavender notes, topped with a smooth glaze.

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Ingredients

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• 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, as needed
• Edible flowers and lemon zest (for garnish)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a mini cake pan.
2. In a bowl, mix flour, salt, and baking soda. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
4. Add lemon zest and mix.
5. Beat in the eggs, one at a time, followed by the sour cream and vanilla extract.
6. Alternate adding the flour mixture and milk, stirring until combined.
7. Fill the mini cake pan with the batter, about two-thirds full.
8. Bake for 15-18 minutes or until a toothpick comes out clean. Allow them to cool before removing from the pan.
9. In a bowl, mix the powdered sugar, lavender, salt, and a splash of milk until you achieve a smooth glaze.
10. If the glaze is too thick, add a touch more milk.
11. Drizzle the glaze over the cooled mini cakes.
12. Garnish with edible flowers and extra lemon zest for a delightful finish.

Notes

Use fresh lemons for zesting for the best flavor. Be careful not to over-mix the batter to keep the cakes light and fluffy.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini cake
• Calories: 150
• Sugar: 20g
• Sodium: 200mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg