Mini Lemon Cakes That Taste Bright, Tender, and Bakery-Worthy

These Mini Lemon Cakes bring together soft, buttery crumb and bold citrus flavor in a way that feels polished yet approachable. Because each cake bakes individually, every bite stays moist while the edges turn lightly golden. Meanwhile, a delicate lavender glaze adds floral balance without overpowering the lemon. As a result, this recipe works beautifully for brunch spreads, showers, or relaxed afternoons when a petite dessert feels just right. If you enjoy lemon baking that tastes fresh rather than heavy, these cakes deliver reliable results every single time. Serve them as spring tea cakes, and they disappear quickly.

Story 

I first made Mini Lemon Cakes while preparing a small brunch menu for friends who love citrus desserts but prefer lighter portions. Instead of one large loaf, I wanted individual cakes that looked thoughtful and felt special. Because lemon zest perfumes batter instantly, the kitchen filled with a clean, bright aroma as soon as mixing began. Later, the lavender glaze added gentle fragrance that reminded me of garden afternoons and relaxed tea tables. Over time, these Mini Lemon Cakes became a go-to recipe because they bake evenly, travel well, and always look polished with minimal effort. Since the balance stays consistent, I return to these Mini Lemon Cakes whenever I need a dependable yet elegant 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 packed light brown sugar

• 1 tablespoon finely 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 teaspoon vanilla extract

For the Lavender Glaze

• 1/4 cup whole milk

• 1/2 teaspoon culinary lavender

• 1 1/2 cups powdered sugar

• 1/4 teaspoon kosher salt

• 1/8 teaspoon vanilla extract

• Edible flowers and fresh lemon zest for garnish, as needed

Step-by-Step Instructions

Preparing the Ingredients

Start by preheating the oven to 350°F and greasing a mini cake pan thoroughly. Next, whisk the flour, salt, and baking soda together so the dry mixture stays evenly distributed. Meanwhile, zest the lemons finely to avoid bitter pieces. After that, bring eggs, dairy, and butter to room temperature because consistent temperature helps the batter blend smoothly. Finally, measure all ingredients before mixing so the process flows without interruption.

Cooking Instructions

Cream the butter with both sugars until light and fluffy, then blend in the lemon zest. Add eggs one at a time, mixing well after each addition. Afterward, stir in sour cream, milk, and vanilla until smooth. Gradually fold in the dry ingredients just until combined. Divide the batter evenly among prepared molds, then bake for about 20 minutes until the tops spring back lightly. While the cakes cool, warm the milk with lavender, strain, and whisk with powdered sugar, salt, and vanilla. Spoon glaze over cooled cakes and garnish before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overmixing once flour enters the bowl because excess stirring tightens the crumb. Also, skip bottled lemon juice since it dulls flavor compared to fresh zest. Additionally, do not glaze warm cakes because the icing will slide off instead of setting gently. Finally, measure flour correctly by spooning and leveling to prevent dry texture.

Pro Tips for Better Flavor

For deeper citrus aroma, rub lemon zest into the sugars before creaming with butter. Likewise, steep lavender briefly so the glaze stays balanced rather than soapy. If you prefer sharper contrast, add a pinch of salt directly to the glaze. Small adjustments like these keep flavor clear and refined.

Serving and Storage

How to Serve

Serve Mini Lemon Cakes slightly cool so the glaze sets cleanly while the crumb stays tender. They pair well with hot tea, light coffee, or fresh berries on the side. Because each cake stands alone, they work especially well for showers, brunch boards, or plated desserts.

How to Store Leftovers

Store leftover cakes in an airtight container at room temperature for one day or refrigerate for up to three days. Before serving again, let chilled cakes rest at room temperature so the texture softens and flavor returns fully.

Conclusion

These Mini Lemon Cakes prove that small desserts can still feel special. With bright citrus flavor, tender texture, and a floral glaze, they suit casual gatherings and elegant occasions alike. Try them once, and they quickly earn a permanent place in your baking rotation.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I make these Mini Lemon Cakes ahead of time?

Yes, you can bake the cakes one day in advance and store them unglazed. Add the lavender glaze shortly before serving so the finish looks fresh and smooth.

Can I skip the lavender in the glaze?

You can omit lavender and use plain vanilla glaze if preferred. The cakes still taste vibrant and balanced without the floral note.

What pan works best for this recipe?

A standard mini cake pan or mini bundt pan works well. Just keep portions even so the cakes bake uniformly.

Mini Lemon Cakes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sarah Mitchell
• Total Time: 1 hour 50 minutes
• Yield: 12 mini cakes 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Moist and tender mini lemon cakes bursting with fresh citrus flavor and finished with a lightly floral lavender glaze, ideal for brunch or tea.

---

Ingredients

Scale 1x2x3x

• 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
• 1/4 cup sour cream
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 cup whole milk
• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F and grease a mini cake pan.
2. Whisk flour, salt, and baking soda together.
3. Cream butter with both sugars until light and fluffy.
4. Mix in lemon zest and eggs one at a time.
5. Stir in sour cream, milk, and vanilla until smooth.
6. Fold dry ingredients into wet mixture just until combined.
7. Divide batter evenly into pan cavities.
8. Bake for 20 minutes until lightly golden and set.
9. Warm milk with lavender, then strain.
10. Whisk infused milk with powdered sugar, salt, and vanilla.
11. Glaze cooled cakes and garnish before serving.

Notes

1. Use room-temperature ingredients for best texture.
2. Do not overmix the batter.
3. Allow cakes to cool fully 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: 28 g
• Sodium: 180 mg
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 85 mg