Mini Lemon Cakes with Lavender Glaze
These Mini Lemon Cakes with Lavender Glaze offer a refreshing twist to traditional desserts, combining zesty lemon and aromatic lavender for a visually appealing and flavorful treat.
Ingredients
For the cakes
- 1 1/3 cups all-purpose flour
- 1/2 tsp. kosher salt
- 1/8 tsp. baking soda
- 1/2 cup unsalted butter, softened Make sure it's at room temperature.
- 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 Can substitute with Greek yogurt.
- 1/4 cup whole milk, at room temperature
- 1 tsp. vanilla extract
- 1/2 tsp. culinary lavender
For the glaze
- 1 1/2 cups powdered sugar
- 1-2 Tbsp. milk Adjust for desired thickness.
- 1/2 tsp. lavender For flavoring the glaze.
- 1/2 tsp. vanilla extract
For garnish
- Edible flowers and lemon zest Optional, for decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your mini cake pans by greasing them lightly.
- In a bowl, whisk together the flour, salt, and baking soda.
- In another bowl, cream the softened butter with granulated and brown sugars until fluffy.
- Add the lemon zest and eggs, mixing well after each addition.
- Stir in sour cream, whole milk, and vanilla extract, blending until smooth.
- Gradually mix the dry ingredients until just combined.
- Pour the batter into the prepared cake pans and bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool completely before glazing.
Glazing
- To prepare the glaze, mix powdered sugar with milk, lavender, and vanilla until you achieve a thick but pourable consistency.
- Drizzle the lavender glaze over the cooled cakes and garnish with edible flowers or additional lemon zest.
Notes
For the best results, make sure your butter and eggs are at room temperature to enhance emulsification and texture. Feel free to experiment with swapping lavender for other herbs like rosemary or thyme.