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Mini Lemon Cakes with Lavender Glaze

Mini Lemon Cakes with Lavender Glaze for Elegant Gatherings

Delight your guests with these Mini Lemon Cakes with Lavender Glaze, perfect for any gathering!
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for gluten-free option.
  • 1 teaspoon Kosher Salt Can use regular table salt if needed.
  • 1 teaspoon Baking Soda Do not substitute with baking powder directly without adjusting proportions.
  • 1 cup Unsalted Butter Do not substitute with margarine.
  • 1 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 1/2 cup Light Brown Sugar Replace with more granulated sugar if unavailable.
  • 2 tablespoons Lemon Zest Ensure it’s fresh for optimal taste.
  • 3 Eggs Use room temperature for better emulsification.
  • 1 cup Sour Cream Greek yogurt can be a substitute.
  • 1/2 cup Whole Milk Can be replaced with almond or oat milk for dairy-free.
  • 1 teaspoon Vanilla Extract Pure extract is preferable.
For the Lavender Glaze
  • 2 tablespoons Dried Culinary Lavender Confirm it’s food-grade; can omit if not preferred.
  • 1 cup Powdered Sugar No direct substitute needed for glaze.
  • 2 tablespoons Milk Choose whole milk or a dairy-free alternative.
For Garnish (optional)
  • Edible Flowers Use violas or pansies for a stunning presentation.

Equipment

  • Mini Cake Trays
  • Mixing bowls
  • whisk
  • microwave

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 325°F (160°C) and prepare mini cake trays.
  2. In a medium bowl, whisk together flour, salt, and baking soda.
  3. In a large bowl, beat the butter and sugars until light and fluffy, then add lemon zest and eggs one by one.
  4. Gradually combine dry ingredients with wet mixture, alternating with sour cream, milk, and vanilla extract.
  5. Distribute batter into the trays, filling two-thirds full, and bake for 18–20 minutes until a toothpick comes out clean.
  6. Remove from oven and cool in trays for 10 minutes before inverting onto a wire rack to cool completely.
  7. For the glaze, heat milk and lavender in the microwave, steep, strain, and mix with powdered sugar until smooth.
  8. Drizzle the glaze over cooled cakes and optionally garnish with lemon zest or edible flowers.

Nutrition

Serving: 1cakeCalories: 160kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 140mgPotassium: 80mgSugar: 14gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Ensure all dairy ingredients are at room temperature for better mixing. Avoid overmixing to keep cakes fluffy. Use fresh zest for best flavor.

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