Description
Mini Lemon Cakes with Lavender Glaze
Ingredients
Scale
- 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
- 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
- 1/4 cup whole milk for glaze
- 1/2 tsp. dried culinary lavender
- 1 1/2 cups powdered sugar
- A pinch of kosher salt
- 1/8 tsp. vanilla extract
- Edible flowers (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, salt, and baking soda.
- In a large bowl, cream the butter, granulated sugar, and brown sugar.
- Add lemon zest and mix well.
- Add eggs one at a time, mixing until smooth.
- Stir in sour cream, milk, and vanilla extract.
- Gradually add dry ingredients, mixing until just combined.
- Pour batter into greased mini cake molds.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let cakes cool before removing from molds.
- For the glaze, heat 1/4 cup milk and lavender until warm, then steep for 10 minutes.
- Strain the milk, then whisk in powdered sugar, salt, and vanilla.
- Drizzle glaze over cooled cakes and garnish with edible flowers if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store cakes in an airtight container for up to three days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mini Lemon Cakes, Lemon Dessert, Lavender Glaze