Description
Delightful mini lemon cakes topped with a creamy lavender glaze, perfect for any occasion.
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 the 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 prepare a mini cupcake or muffin tin by greasing it lightly or using paper liners.
- Whisk together 1 1/3 cups of all-purpose flour, 1/2 teaspoon of kosher salt, and 1/8 teaspoon of baking soda. Set aside.
- Beat 1/2 cup of softened unsalted butter with 2/3 cup of granulated sugar and 1/3 cup of packed light brown sugar until creamy and fluffy.
- Add in 1 tablespoon of grated lemon zest and mix well.
- Beat in 2 large eggs, one at a time, followed by 1/4 cup of sour cream, 1/4 cup of whole milk, and 1 teaspoon of vanilla extract until smooth.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Spoon the batter into the mini cupcake tin, filling each cavity about two-thirds full.
- Bake for 15-18 minutes or until a toothpick comes out clean. Let them cool for 5 minutes before transferring to a wire rack.
- Combine in a small bowl 1/4 cup of whole milk, 1/2 teaspoon of culinary lavender, 1 1/2 cups of powdered sugar, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of vanilla extract. Whisk until smooth.
- Drizzle the glaze over the cooled mini cakes and garnish with edible flowers and lemon zest.
Notes
For the best flavor, use room temperature ingredients. Leftovers can be stored for up to three days. Try reducing sugar in the glaze for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 185
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg