Description
Delightful mini cakes that balance zesty lemon flavors with subtle lavender notes, topped with a smooth glaze.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini cake pan.
- In a bowl, mix flour, salt, and baking soda. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
- Add lemon zest and mix.
- Beat in the eggs, one at a time, followed by the sour cream and vanilla extract.
- Alternate adding the flour mixture and milk, stirring until combined.
- Fill the mini cake pan with the batter, about two-thirds full.
- Bake for 15-18 minutes or until a toothpick comes out clean. Allow them to cool before removing from the pan.
- In a bowl, mix the powdered sugar, lavender, salt, and a splash of milk until you achieve a smooth glaze.
- If the glaze is too thick, add a touch more milk.
- Drizzle the glaze over the cooled mini cakes.
- 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