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
- 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
Instructions
- Preheat oven to 350°F and grease a mini cake pan.
- Whisk flour, salt, and baking soda together.
- Cream butter with both sugars until light and fluffy.
- Mix in lemon zest and eggs one at a time.
- Stir in sour cream, milk, and vanilla until smooth.
- Fold dry ingredients into wet mixture just until combined.
- Divide batter evenly into pan cavities.
- Bake for 20 minutes until lightly golden and set.
- Warm milk with lavender, then strain.
- Whisk infused milk with powdered sugar, salt, and vanilla.
- Glaze cooled cakes and garnish before serving.
Notes
- Use room-temperature ingredients for best texture.
- Do not overmix the batter.
- 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