Go Back
Mini lemon cakes beautifully decorated with lavender glaze

Mini Lemon Cakes with Lavender Glaze

Delightful mini cakes infused with lemon and topped with a fragrant lavender glaze, perfect for brunch gatherings or a sweet afternoon treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Lemon Cakes
  • 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 (from 2 lemons)
  • 2 large eggs, at room temperature
  • 1/4 cup sour cream, at room temperature Greek yogurt can be used instead.
  • 1/4 cup whole milk, at room temperature
  • 1 tsp vanilla extract
For the Lavender Glaze
  • 1/4 cup whole milk
  • 1/2 tsp culinary lavender Can be omitted or replaced with more lemon zest.
  • 1 1/2 cups powdered sugar
  • 1/4 tsp kosher salt
  • 1/8 tsp vanilla extract For glaze.
For Garnish
  • Edible flowers
  • Lemon zest

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a mini muffin tin with liners or spray with cooking spray.
  2. In a bowl, whisk together flour, kosher salt, and baking soda. Set aside.
  3. In a larger mixing bowl, beat the softened butter with granulated and brown sugars until light and fluffy.
  4. Add the lemon zest, mixing in one egg at a time until well combined.
  5. Mix in the sour cream, milk, and vanilla extract until smooth.
  6. Gradually add the dry ingredients to the wet mixture until just combined. Avoid overmixing!
  7. Fill each muffin tin well about three-quarters full with the batter.
  8. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
Glaze and Serve
  1. In a bowl, combine the powdered sugar, milk, kosher salt, and vanilla until it's a smooth consistency. Add lavender for flavor.
  2. Once the cakes are cool, dip the tops into the glaze or drizzle it over them.
  3. Garnish with edible flowers and additional lemon zest for a beautiful finishing touch. Enjoy!

Notes

To serve, pair these cakes with iced tea or lemonade. Store in an airtight container in the fridge for up to five days, or freeze unglazed cakes for up to three months.