Description
Delight in these mini lemon cakes, perfectly blended with tangy lemon zest and delicate lavender, topped with a charming 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 (from 2 lemons)
- 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 culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 tsp. kosher salt
- 1/8 tsp. vanilla extract (as needed)
- Edible flowers and lemon zest (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin or mini cake pan.
- In a medium bowl, whisk together the flour, salt, and baking soda.
- In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy (3-5 minutes).
- Add the lemon zest and eggs, mixing until fully incorporated.
- Blend in the sour cream, milk, and vanilla until smooth.
- Gradually combine the dry ingredients with the wet ingredients, mixing on low until just combined.
- Pour the batter into the prepared pan, filling each cavity 3/4 full.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Cool the cakes for 10 minutes, then transfer to a cooling rack.
- For the glaze, steep the culinary lavender in warm milk for 5-10 minutes.
- In a mixing bowl, combine powdered sugar and salt, then add the lavender-infused milk and vanilla, whisking until smooth.
- Once the cakes are cool, drizzle the glaze over them and garnish with edible flowers and lemon zest.
Notes
For a dairy-free option, replace butter with coconut oil and sour cream with non-dairy yogurt. Customize with poppy seeds or mint if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon, lavender, mini cakes, dessert, spring