Description
These elegant mini lemon cakes are moist, tender, and full of bright lemon flavor, topped with a simple lavender-infused glaze for a sophisticated dessert perfect for brunch or tea parties.
Ingredients
For the Cakes:
- 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 packed light brown sugar
- 1 tablespoon 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 teaspoon vanilla extract
For the Lavender Glaze:
- 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 as needed
Instructions
1. Preheat the oven to 325°F and thoroughly coat two 6-cup mini cake trays with baking spray. Whisk together the flour, salt, and baking soda.
2. In a stand mixer, beat the butter, granulated sugar, brown sugar, and lemon zest on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
3. In a small bowl, whisk together the sour cream, milk, and vanilla extract.
4. With the mixer on low speed, add the flour mixture and sour cream mixture in alternating batches, beginning and ending with the flour mixture. Mix just until combined.
5. Divide the batter evenly among the prepared trays and tap the trays on the counter to release air bubbles.
6. Bake for 18 to 20 minutes, until a wooden pick inserted into the center comes out clean.
7. Let the cakes cool in the trays for 10 minutes, then invert them onto a wire rack and cool completely, about 1 hour.
8. When the cakes are cool, microwave the milk for 1 minute until hot. Add the culinary lavender and let steep for 10 minutes, then strain out the lavender.
9. In a medium bowl, combine the powdered sugar, salt, and vanilla extract. Gradually stir in the steeped milk, 1 teaspoon at a time, until the glaze is smooth and pourable.
10. Drizzle the cooled cakes with the lavender glaze and garnish with lemon zest and edible flowers if desired.
Notes
For the most tender cake, make sure the butter, eggs, sour cream, and milk are at room temperature before mixing.
Do not overmix the batter once the flour is added, or the cakes may become tough.
Let the lavender steep in the hot milk for the full 10 minutes for the best floral flavor in the glaze.
Nutritional information is an estimate and may vary depending on the ingredients and portion sizes used.
Nutrition
- Serving Size: 1 mini cake
- Calories: 320