Name: Mini Lemon Cakes With Lavender Glaze – A Yummy Treat!
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 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 whole milk for glaze; 1/2 tsp. culinary lavender; 1 1/2 cups powdered sugar; 1/4 tsp. kosher salt for glaze; 1/8 tsp. vanilla extract for glaze; Edible flowers and lemon zest for garnish

Indulging in the delightful flavors of Mini Lemon Cakes With Lavender Glaze is a treat that elevates any occasion. These petite desserts are not only visually appealing but also bursting with a fresh, zesty essence that dances on your taste buds. The unique pairing of tangy lemon and fragrant lavender creates a charming harmony, making them a perfect choice for afternoon tea or a summer gathering.

Moreover, these little lemon cakes pack a punch of flavor in every bite. Their light, airy texture combined with the smooth lavender glaze adds an inviting touch to your dessert table. Whether you’re celebrating a special occasion or simply enjoying a well-deserved treat, these mini delicacies will surely impress your guests and leave them craving more.

Ingredients for Mini Lemon Cakes With Lavender Glaze:

For these delightful mini lemon cakes, you will need the following ingredients:

For the 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
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
1 1/2 cups powdered sugar
1/4 tsp. kosher salt
1/8 tsp. vanilla extract

As a finishing touch, consider adding edible flowers and lemon zest for an appealing garnish. If you’re in the mood for more citrusy goodness, try this Healthy Greek Yogurt Lemon Loaf Cake as a perfectly paired dessert. Enjoy your baking adventure with these mini lemon cakes; they’re sure to impress!

How to Prepare Mini Lemon Cakes With Lavender Glaze:

To create these delightful mini lemon cakes with lavender glaze, begin by preheating your oven to 350°F (175°C) and lightly greasing a mini muffin tin. In a medium bowl, whisk together 1 1/3 cups all-purpose flour, 1/2 tsp. kosher salt, and 1/8 tsp. baking soda. Set this dry mixture aside.

In a separate bowl, cream together 1/2 cup softened unsalted butter, 2/3 cup granulated sugar, and 1/3 cup packed light brown sugar until fluffy. Next, incorporate 1 Tbsp. grated lemon zest and mix well. Add 2 large room temperature eggs, 1/4 cup sour cream, 1/4 cup whole milk, and 1 tsp. vanilla extract, blending until smooth.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Pour the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 15-20 minutes or until a toothpick comes out clean. Allow the cakes to cool while you make the lavender glaze.

For the glaze, heat 1/4 cup whole milk and steep 1/2 tsp. culinary lavender for about 10 minutes. Strain out the lavender, then mix the infused milk with 1 1/2 cups powdered sugar, 1/4 tsp. kosher salt, and 1/8 tsp. vanilla extract until smooth. Drizzle the glaze over your mini lemon cakes and garnish with edible flowers and additional lemon zest.

The resulting treat perfects the balance between zesty and floral, making these mini cakes an absolute joy. Enjoy alongside other delightful recipes like the Healthy Greek Yogurt Lemon Loaf Cake.

Tips for Perfect Mini Lemon Cakes With Lavender Glaze:

To achieve delightful Mini Lemon Cakes with Lavender Glaze, pay attention to your ingredients’ freshness. Start with fresh lemons for the zest and juice, as this enhances the overall flavor. When making the lavender glaze, use culinary-grade lavender to avoid bitterness. To keep your cakes moist, do not overmix the batter; fold gently until just combined. Also, ensure your oven is preheated to the correct temperature, as this can impact baking time and cake texture.

For an appealing presentation, drizzle the lavender glaze over the cooled cakes just before serving. This adds not only flavor but also a beautiful finish. If you’re in the mood for more lemony goodness, do check out this Healthy Greek Yogurt Lemon Loaf Cake which is equally refreshing. For detailed guidance on crafting these delightful treats, explore this comprehensive recipe that ensures your mini lemon cakes turn out perfectly every time.

Storage Tips for Mini Lemon Cakes With Lavender Glaze:

To keep your delicious mini lemon cakes with lavender glaze fresh and zesty, proper storage is crucial. First, allow the cakes to cool completely on a wire rack. Once cooled, arrange them in an airtight container, stacking between layers of parchment paper to prevent sticking. These delightful treats can be stored in the refrigerator for up to a week. If you want to keep them longer, consider freezing them. Wrap each mini cake tightly in plastic wrap and place them in a freezer-safe bag; they can stay fresh for up to three months. Remember to defrost them in the refrigerator for a few hours before enjoying.

For a delightful pairing, these mini lemon cakes go wonderfully with a refreshing avocado and grapefruit salad with mint, dill, or check out my recipe for mini cheesecakes, which offers another sweet treat option. Enjoy experimenting with flavors while keeping your treats fresh!

Serving Suggestions for Mini Lemon Cakes With Lavender Glaze:

To elevate your experience with mini lemon cakes topped with lavender glaze, consider a variety of serving options. These delightful treats can shine during afternoon tea or as a dessert at gatherings. For a charming presentation, serve them on a tiered cake stand surrounded by fresh lavender sprigs to enhance their floral notes.

Pair these lemony delights with a refreshing cucumber and dill salad, such as an avocado and grapefruit salad with mint and dill, for a vibrant meal. The bright flavors complement the citrusy notes of the cakes beautifully.

Additionally, these mini cakes go well alongside a cup of herbal tea or sparkling lemonade, adding a refreshing sip that balances the sweetness. Last but not least, don’t forget to drizzle extra lavender glaze on top just before serving for a gorgeous finish. Enjoy these unique cakes, whether as a standalone treat or part of a delightful spread!

Health Benefits of Lavender in Baking:

Lavender, often added to delightful treats like Mini Lemon Cakes With Lavender Glaze, is not just a fragrant herb; it offers numerous health benefits. Rich in antioxidants, it may reduce anxiety and promote relaxation. Additionally, lavender has anti-inflammatory properties. For a wholesome dessert option, consider pairing these cakes with a refreshing dish, such as this avocado and grapefruit salad, enhancing your meal’s flavor and health!

Frequently Asked Questions (FAQs):

What flavors pair well with Mini Lemon Cakes With Lavender Glaze?

The bright citrus profile of Mini Lemon Cakes complements herbal and floral notes beautifully, making lavender a fantastic option. Additionally, flavors like honey, almond, or even raspberry can elevate your mini cakes further.

Can I substitute the lavender in the glaze?

Yes, if you prefer a different flavor profile, you can replace lavender with other herbs like thyme or rosemary, or even citrus zest for a more intense lemon flavor. This will still result in delightful cakes.

How do I achieve a fluffy texture in my Mini Lemon Cakes?

Ensure your wet ingredients, especially butter and sugar, are well-creamed until light and fluffy. Also, avoid overmixing once dry ingredients are added, as this can lead to dense cakes.

Is it possible to make these cakes gluten-free?

Certainly! You can substitute regular flour with a gluten-free blend. Just make sure the blend contains xanthan gum to help hold the cakes together.

How should I store leftover Mini Lemon Cakes With Lavender Glaze?

To maintain freshness, store them in an airtight container at room temperature for up to three days. For longer storage, consider refrigerating them, which could prolong their shelf life.

What can I serve alongside my Mini Lemon Cakes?

These delightful mini cakes pair wonderfully with a side of whipped cream or vanilla ice cream. For a light touch, a fruit salad or a refreshing avocado and grapefruit salad with mint and dill can complete your dessert experience. Check out this delicious option that lightens the meal beautifully.

Mini Lemon Cakes With Lavender Glaze – A Yummy Treat!

Total Time: 50
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these enchanting Mini Lemon Cakes drizzled with a fragrant Lavender Glaze, perfect for a summer gathering or teatime treat.

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 whole milk for glaze

1/2 tsp. culinary lavender

1 1/2 cups powdered sugar

1/4 tsp. kosher salt for glaze

1/8 tsp. vanilla extract for glaze

Edible flowers and lemon zest for garnish

Instructions

Preheat your oven to 350°F (175°C) and grease a mini cake pan.
In a bowl, whisk together the flour, salt, and baking soda.
In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the lemon zest, eggs, sour cream, milk, and vanilla extract to the butter mixture, mixing until well combined.
Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined.
Pour the batter into the prepared pan and bake for 15-20 minutes or until a toothpick comes out clean.
While cakes are baking, prepare the lavender glaze by heating 1/4 cup of milk with the culinary lavender until just simmering. Let it steep for about 15 minutes, then strain.
In a bowl, whisk together the strained lavender milk, powdered sugar, kosher salt, and vanilla extract until smooth.
Once the cakes have cooled, drizzle the lavender glaze over the top and garnish with edible flowers and lemon zest.

Notes

Make sure to let the mini cakes cool completely before glazing for best results. Adjust the consistency of the glaze by adding more milk or powdered sugar as needed.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American