Description
Delightful mini lemon cakes drizzled with a lavender glaze, perfect for summer gatherings.
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
- 1/8 tsp. vanilla extract, as needed
- Edible flowers and lemon zest (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and gently grease your mini muffin tin.
- Whisk together the flour, salt, and baking soda in a mixing bowl. Set aside.
- Cream the softened butter, granulated sugar, and brown sugar until light and fluffy—this should take about 3-4 minutes.
- Add in the lemon zest and mix well.
- Beat in the eggs one at a time, incorporating each fully.
- Blend in the sour cream, milk, and vanilla extract until combined.
- Gradually add the flour mixture, stirring gently until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 12-15 minutes, or until a toothpick comes out clean. Cool in the tin for about 5 minutes before transferring to a cooling rack.
- Combine powdered sugar, salt, and culinary lavender in a clean bowl.
- Whisk in the milk and vanilla extract until smooth.
- Drizzle the lavender glaze generously over each cooled cake.
- Garnish with edible flowers and additional lemon zest.
Notes
You can bake the cakes up to two days in advance. Glaze just before serving for the best presentation.
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg