Description
These Mini Lemon Cakes are moist, tender, and filled with fresh lemon flavor, finished with a light lavender glaze for an elegant spring dessert.
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 tablespoon lemon zest
- 2 large eggs, room temperature
- 1/4 cup sour cream, room temperature
- 1/4 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup whole milk for glaze
- 1/2 teaspoon culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon vanilla extract
- Edible flowers and lemon zest for garnish
Instructions
- Preheat oven to 325°F and grease mini cake pans
- Whisk flour, salt, and baking soda in a bowl
- Beat butter, sugars, and lemon zest until light and fluffy
- Add eggs one at a time and mix well
- Whisk sour cream, milk, and vanilla in a separate bowl
- Alternate adding dry ingredients and dairy mixture to the batter
- Divide batter evenly into prepared pans
- Bake until a toothpick comes out clean
- Cool cakes completely on a wire rack
- Heat milk and steep lavender, then strain
- Mix powdered sugar, salt, vanilla, and infused milk into a glaze
- Drizzle glaze over cooled cakes and garnish
Notes
- Use room-temperature ingredients for a smooth batter
- Mix gently once flour is added to keep cakes tender
- Steep lavender fully but strain well for balanced flavor
- Let cakes cool completely before glazing
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 1 mini cake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg