12/04/2025
Mini Lemon Cakes With Lavender Glaze
These elegant Mini Lemon Cakes are incredibly moist and tender, bursting with bright lemon flavor. They’re topped with a simple but sophisticated glaze infused with the beautiful floral fragrance of lavender. The perfect impressive dessert for any brunch or tea party.
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 needed Edible flowers and lemon zest for garnish
Equipment
* 2 (6-cup) mini cake trays (e.g., mini bundt pan)
* Stand Mixer with Paddle Attachment
* Medium bowl
* Small Bowl
* Fine-Mesh Strainer
Method
Part 1: Make the Lemon Cakes
1. Preheat oven to 325°F. Thoroughly coat 2 (6-cup) mini cake trays with baking spray. Whisk together flour, salt, and baking soda.�
2. In a stand mixer, beat butter, sugars, and lemon zest on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each.�
3. In a small bowl, whisk together sour cream, milk, and vanilla. With the mixer on low, gradually add the flour mixture and sour cream mixture in alternating batches, beginning and ending with flour. Mix just until combined.�
4. Divide batter evenly among prepared trays. Tap trays on the counter to release air bubbles. Bake for 18 to 20 minutes, until a wooden pick comes out clean.�
5. Let cool in trays for 10 minutes, then invert onto a wire rack to cool completely, about 1 hour.�
Part 2: Make the Glaze and Serve
1. When cakes are cool, microwave 1/4 cup milk for 30 seconds until hot. Add lavender and let steep for 10 minutes. Strain the milk through a fine mesh strainer, discarding the lavender.�
2. In a medium bowl, combine powdered sugar, salt, and vanilla. Gradually stir in the steeped milk, 1 teaspoon at a time, until you have a smooth, pourable glaze.�
3. Drizzle the cooled cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers, if desired.�
Notes
Room Temperature is Key: For the most tender and evenly textured cake, ensure your butter, eggs, sour cream, and milk are all at room temperature before you begin.
Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing will result in a tough cake.
Steep for Flavor: Letting the lavender steep in the hot milk for the full 10 minutes is essential for infusing the glaze with its beautiful floral aroma.
Wiserecipes.com
