Name: Mini Lemon Cakes with Lavender Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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; 1/2 tsp culinary lavender; 1 1/2 cups powdered sugar; 1/4 tsp kosher salt (for glaze); 1/8 tsp vanilla extract (for glaze); Edible flowers and lemon zest (for garnish)

Mini lemon cakes drizzled with lavender glaze on a decorative plate.

Print Recipe

Embrace the sun-kissed delight of Mini Lemon Cakes with Lavender Glaze, where each bite bursts with a refreshing citrusy zing balanced by a delicate floral caress. Imagine these charming little cakes, golden and fluffy, inviting you to indulge in both their vivid flavors and lush textures. As you sink your teeth into their moist crumb, the tartness of fresh lemon dances playfully with hints of sweet lavender—each mouthful an enchanting experience that evokes sunny days and blooming gardens.

The aroma of lemon wafts through your kitchen, mingling with the subtle yet enticing scent of lavender, creating an atmosphere that instantly uplifts your spirit. These mini cakes aren’t just desserts; they are a celebration of flavor and fragrance, serving as a reminder of sweet moments shared over tea or a casual gathering with friends. As you prepare to dive into these bite-sized wonders, your senses awaken with anticipation, anticipating a delightful treat that promises to be both light and indulgent.

Why You’ll Love This Mini Lemon Cakes with Lavender Glaze

These mini lemon cakes are an absolute delight for anyone who adores the vibrant essence of lemon paired with the gentle note of lavender. Their unique flavor combination elevates them from a simple dessert to a dreamy treat, perfect for any occasion. Whether you’re hosting a brunch, celebrating a birthday, or just indulging in a quiet afternoon with tea, these cakes add a touch of elegance and whimsy that will captivate your guests.

You can whip them up in no time, making them a fantastic option for both novice bakers and seasoned chefs. The cakes themselves maintain a light and fluffy texture, with a delightful crunch on the outside, thanks to that perfect golden bake. Smothered in a silky lavender glaze, they offer a refreshing twist that you won’t find in your standard dessert lineup. The best part? These adorable mini cakes look as beautiful as they taste, making them the star of any table.

Preparation Phase & Tools to Use

Essential Tools You’ll Need

Muffin Pan: A standard muffin pan is ideal for crafting these mini cakes, ensuring uniform size and even baking.
Mixing Bowls: Use various sizes of mixing bowls for combining ingredients and making the glaze.
Whisk and Rubber Spatula: A whisk aerates your mixture, while a spatula ensures you catch every last delicious bit while mixing.
Zester: A zester helps extract the flavorful zest from lemons without incorporating the bitter pith.
Cooling Rack: Essential for letting your mini cakes cool evenly and preventing sogginess.

Practical Preparation Tips

Gather all ingredients before starting, as this will streamline your baking process.
Ensure that both your eggs and dairy products are at room temperature to achieve a beautifully airy batter.
Preheat your oven early to ensure it reaches the right temperature when you’re ready to bake.

Ingredients for Mini Lemon Cakes with Lavender Glaze

1 1/3 cups all-purpose flour: This forms the cake’s base, giving structure and balance.
1/2 tsp kosher salt: Enhances flavor and heightens sweetness.
1/8 tsp baking soda: Helps the cakes rise nicely, creating a fluffy texture.
1/2 cup unsalted butter, softened: Adds creamy richness; be sure it’s softened for easy mixing.
2/3 cup granulated sugar & 1/3 cup packed light brown sugar: This mix gives the cakes both sweetness and moisture.
1 Tbsp grated lemon zest (from 2 lemons): Brightens up the flavor profile beautifully.
2 large eggs, at room temperature: Provides moisture and helps bind the ingredients.
1/4 cup sour cream, at room temperature: Keeps the texture moist and adds a subtle tang.
1/4 cup whole milk, at room temperature: Balances the batter, ensuring even moisture.
1 tsp vanilla extract: A classic flavor that rounds out the taste.
1/2 tsp culinary lavender: This delicate addition infuses a beautifully aromatic note.
1 1/2 cups powdered sugar: For creating a smooth glaze.
1/4 tsp kosher salt & 1/8 tsp vanilla extract, as needed: Balances sweetness in the glaze.
Edible flowers and lemon zest (for garnish): Adding a touch of elegance for serving.

Consider substituting Greek yogurt for sour cream if needed or using almond milk if you like a nutty flavor profile. Embrace creativity and swap in orange zest for a different fruity twist!

How to Make Mini Lemon Cakes with Lavender Glaze

Part 1: Make the Lemon Cakes

Preheat your oven to 350°F (175°C). Grease your muffin pan with butter or cooking spray.
In a mixing bowl, whisk together the flour, salt, and baking soda. Set aside; this creates a well-combined base for your cake.
In another bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. This step introduces air, which gives the cake its desired rise.
Add the grated lemon zest and eggs to the butter mixture. Beat until thoroughly combined; this is where the citrus flavor truly shines.
Mix in the sour cream, milk, and vanilla extract. These wet ingredients will contribute to your cake’s melt-in-your-mouth texture.
Gradually incorporate the dry ingredients into the wet mixture, folding gently to combine without overmixing.
Divide the batter evenly between the muffin wells, filling them about 2/3 full. A small ice cream scoop does wonders here!
Bake for 18-20 minutes. You’ll know they are ready when a toothpick inserted in the center comes out clean. Allow them to rest in the pan for 5 minutes before transferring them to a cooling rack.

Part 2: Make the Glaze and Serve

To prepare the lavender glaze, combine the powdered sugar, kosher salt, and lavender in a bowl. Gradually add milk until you reach the desired consistency; it should be pourable but not too thin.
Drizzle the glaze over the cooled cakes generously, allowing it to cascade down the sides, coating them beautifully.
Garnish with edible flowers and extra lemon zest. This adds an elegant touch, making your mini cakes look like a pastry chef crafted them.

Chef’s Notes & Helpful Tips

Make-Ahead Tips: You can prepare the lemon cakes a day in advance; keep them in an airtight container. Glaze them just before serving for the freshest taste.
Cooking Alternatives: If you prefer, you can use an air fryer at 320°F (160°C) for about 15 minutes for a quicker bake.
Customization Ideas: Experiment with flavors like lavender or incorporate blueberries for an added layer of sweetness. Don’t hesitate to mix in different extracts, such as almond or coconut, for unique flavors.

Common Mistakes to Avoid

Overmixing the batter: This can lead to dense cakes. Gently fold until just combined for airy results.
Skipping the room temperature step: Ingredients that are not at room temperature can impact texture. Allow eggs and dairy to sit for at least 30 minutes.
Not testing for doneness: Always use a toothpick to ensure your cakes are fully baked. If you skip this, you may end up with undercooked batter.

What to Serve With Mini Lemon Cakes

Herbal Teas: The lightness of chamomile or mint will complement the flavors beautifully.
Iced Green Tea: Adding lemon to your iced green tea will mirror the cake’s citrusy notes, creating a harmonious pairing.
Fruit Salad: Fresh berries or a tropical mix will balance the sweetness of your cakes.
Crème Fraîche or Whipped Cream: A dollop adds a creamy contrast to the zesty mini cakes.
Sparkling Water with Citrus: The fizz will cleanse your palate wonderfully.
Cheese Platter: Light cheeses such as goat or ricotta create a beautiful contrast with the cakes.
Lemonade: The zingy drink enhances the lemon flavor, making it a refreshing companion.
Mimosas: Celebrate with a cheerful brunch drink that equally brightens up the table.

Storage & Reheating Instructions

Fridge: Keep mini lemon cakes in an airtight container for up to 3 days.
Freezer: Freeze unglazed cakes for up to 3 months. Thaw in the fridge overnight before glazing.
Reheating: If desired, warm cakes in the microwave for 10-15 seconds to enjoy soft and fluffy texture.

Estimated Nutrition Information

Approximate values per mini cake:

Calories: 150
Protein: 2g
Fat: 6g
Carbohydrates: 22g
Fiber: 0g
*Note: Nutritional values may vary based on ingredient brands and measurements.

FAQs

1. Can I use dried lavender instead of culinary lavender?
Absolutely! Just ensure that it’s labeled as safe for culinary use and reduce the quantity to about half to avoid overpowering the flavor.

2. What can I substitute for the brown sugar?
You can use coconut sugar or an equal amount of white granulated sugar; however, this may slightly alter the flavor and moisture.

3. How can I make these cakes gluten-free?
You may swap out the all-purpose flour for a gluten-free all-purpose blend. Make sure that the blend contains xanthan gum for the best results.

4. Can I make this recipe vegan?
Certainly! Substitute eggs with a flaxseed meal mixture (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and use non-dairy yogurt and milk.

5. What is the best way to zest a lemon?
Use a microplane or a zester, applying gentle pressure to avoid the bitter white pith. Aim to zest in long strokes, taking off only the yellow part.

Conclusion

As you prepare to make Mini Lemon Cakes with Lavender Glaze, let the promise of refreshing flavors and cheerful aromas inspire you. These delightful little cakes, with their tender texture and sublime glaze, create not just a dessert but an experience to be relished. Share with loved ones, savor with tea, or simply treat yourself—you deserve it! So ignite that passion for baking, indulge your senses, and get ready to craft a masterpiece that will surely bring smiles and joy to anyone lucky enough to take a bite. Happy baking!

Hi, I’m Clara!

I'm a food lover and a firm believer that anyone can learn to cook with a little curiosity and courage. My story with food didn’t begin in a tiny apartment with a two-burner stove and a stack of cookbooks from the local library. I was broke and desperate to make something anything that felt like home.

About Me

Why You’ll Love This Mini Lemon Cakes with Lavender Glaze