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The Ultimate Mini Lemon Cakes

The Ultimate Mini Lemon Cakes with Lavender Bliss

The Ultimate Mini Lemon Cakes with Lavender Bliss are light, tangy, and adorned with a floral glaze, making them an irresistible dessert choice.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 2 cups All-Purpose Flour can use gluten-free flour for a gluten-free option
  • 1 teaspoon Kosher Salt sea salt works if kosher is unavailable
  • 1 teaspoon Baking Soda ensure it’s fresh for optimal leavening
  • 1 cup Unsalted Butter softened for a fluffy texture
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar imparts additional moisture and a subtle caramel flavor
  • 2 tablespoons Grated Lemon Zest use fresh lemons for best results
  • 3 large Large Eggs use room temperature eggs
  • 1/2 cup Sour Cream plain yogurt can substitute if needed
  • 1/2 cup Whole Milk at room temperature is preferred
  • 1 teaspoon Vanilla Extract opt for pure extract for better quality
  • 1 tablespoon Dried Culinary Lavender ensure it's food-grade and culinary
For the Glaze
  • 1 cup Powdered Sugar
  • 2 tablespoons Milk warm it when steeping lavender
  • Edible Flowers optional garnish

Equipment

  • Stand mixer
  • 6-cup Mini Cake Trays
  • Saucepan
  • Mixing bowls
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare the mini cake trays by greasing them well.
  2. In a mixing bowl, whisk together the all-purpose flour, kosher salt, and baking soda until fully combined. Set aside.
  3. In a stand mixer, combine the softened unsalted butter, granulated sugar, light brown sugar, and grated lemon zest. Beat until light and fluffy.
  4. Add the large eggs one at a time to the butter mixture, mixing thoroughly after each addition.
  5. In a separate bowl, mix the sour cream, whole milk, and vanilla extract. Gradually add this to the batter alternating with the flour mixture.
  6. Pour the batter evenly into your prepared mini cake trays and smooth the tops.
  7. Bake for 18-20 minutes until a toothpick inserted comes out clean. Allow to cool in trays for about 10 minutes.
  8. Heat milk in a saucepan and steep the dried culinary lavender for 10 minutes, then strain. Mix the milk with powdered sugar to create a glaze.
  9. Drizzle the lavender glaze generously over each mini lemon cake once cooled completely.
  10. Allow the glaze to set, then plate your Ultimate Mini Lemon Cakes and enjoy!

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 70mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Ensure all dairy ingredients are at room temperature for better results. Use fresh lemons for optimal flavor.

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