Description
These mini lemon cakes with a delicate lavender glaze are perfect for any occasion, offering a moist, flavorful bite-sized treat. The light lemon zest and floral lavender add a refreshing twist, while the optional edible flowers enhance the presentation, making these cakes as beautiful as they are delicious.
Ingredients
Scale
Cake Ingredients
- 2 cups All-Purpose Flour (Can be substituted with gluten-free blend)
- 1 teaspoon Kosher Salt
- 1 teaspoon Baking Soda
- 1 cup Unsalted Butter (Softened)
- 1 cup Granulated Sugar (Can mix in some brown sugar)
- 1/2 cup Light Brown Sugar
- Zest of 2 Lemon (Brightens the taste)
- 2 Eggs (Room temperature)
- 1/2 cup Sour Cream (Room temperature)
- 1/2 cup Whole Milk (Room temperature)
- 1 teaspoon Vanilla Extract (A little goes a long way)
Glaze Ingredients
- 2 tablespoons Culinary Lavender (Food-grade)
- 1 cup Powdered Sugar (Adjust for thickness)
- 3 tablespoons Whole Milk (For drizzling consistency)
- Pinch of Kosher Salt
- Additional Vanilla Extract (for glaze)
Optional Garnish
- Edible Flowers (as needed for decoration)
- Lemon Zest (for finishing)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F and grease two mini cake trays thoroughly to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, kosher salt, and baking soda to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugars: Beat softened unsalted butter with granulated sugar, light brown sugar, and lemon zest until the mixture is light and fluffy. This helps incorporate air for a tender cake texture.
- Add Eggs: Add eggs one at a time to the butter mixture, blending well after each addition to achieve a smooth batter.
- Combine Wet and Dry Ingredients: In a separate bowl, mix sour cream, whole milk, and vanilla extract. Gradually add this wet mixture and the dry ingredients to the butter mixture, stirring until just blended to avoid overmixing.
- Fill Cake Trays and Bake: Evenly divide the batter among the prepared mini cake trays. Bake in the preheated oven for 18-20 minutes, or until a skewer inserted comes out clean, indicating the cakes are done.
- Cool Cakes: Allow the cakes to cool in the trays for 10 minutes before transferring them to a wire rack to cool completely, which prevents sogginess from steam.
- Prepare Lavender Milk: Microwave a small amount of whole milk for 1 minute, then add culinary lavender and let it steep for 10 minutes to infuse the milk with lavender flavor. Strain the mixture to remove the lavender buds.
- Make Lavender Glaze: Whisk powdered sugar, a pinch of kosher salt, and vanilla extract in a bowl. Gradually add the lavender-infused milk until the glaze reaches a smooth, drizzling consistency.
- Glaze and Garnish: Drizzle the lavender glaze over the cooled mini lemon cakes, then finish with additional lemon zest and edible flowers to add visual appeal and extra flavor.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Use room temperature ingredients for better mixing and texture.
- Do not overmix the batter; mix just until ingredients are combined to ensure a tender crumb.
- The lavender must be culinary grade to be safe for consumption.
- Adjust the powdered sugar amount for glaze thickness according to preference.
- Optional edible flowers add a beautiful decorative touch but can be omitted.
