As I sifted through my pantry, a soft wave of lavender caught my attention, mingling beautifully with the sun-kissed lemons on my counter. This moment led me to create the most delightful Elegant Mini Lemon Cakes with Lavender Glaze—perfectly tender morsels that not only brighten up your dessert table but also transport you straight to a quaint European café. These cakes are quick to prepare and naturally adaptable to be gluten-free, making them a versatile choice for everything from a simple brunch to an elegant tea party. With the sweet floral notes of lavender seamlessly complementing the zesty lemon, can you resist the temptation to whip up a batch? Let’s dive into this lovely recipe together!
Why Are These Cakes So Irresistible?
Delicate Flavor: The combination of zesty lemon and floral lavender is simply enchanting, offering a taste that’s both refreshing and sophisticated.
Versatile Option: Whether you’re hosting a brunch or attending a tea party, these Mini Lemon Cakes with Lavender Glaze are the perfect addition to any gathering.
Quick Prep Time: With straightforward instructions, you’ll have these delightful cakes ready in no time, letting you spend more time with your guests.
Adaptable for Everyone: Have dietary preferences? No worries! These cakes can be made gluten-free, ensuring everyone can enjoy their unique flavor.
Elegant Presentation: With a touch of edible flowers, each cake becomes a charming centerpiece, sure to impress your friends and family. Pair them with a refreshing beverage or serve alongside Sweet Soy Cakes for a delightful spread!
Lemon Cakes with Lavender Glaze Ingredients
For the Cakes
• All-Purpose Flour – Structure to the cakes; can substitute with a gluten-free flour blend.
• Kosher Salt – Enhances the overall flavor profile; no substitution needed.
• Baking Soda – Acts as a leavening agent; ensure it’s fresh for the best rise.
• Unsalted Butter – Provides rich moisture and fluffiness; make sure it’s at room temperature for easy mixing.
• Granulated Sugar – Adds sweetness and moisture; consider brown sugar for a hint of caramel flavor.
• Light Brown Sugar – Dual purpose in sweetness and moisture; substitute with more granulated sugar if needed.
• Lemon Zest – Brightens the cakes with a fresh flavor; use zest from fresh lemons only for the best results.
• Large Eggs – Binds the ingredients and provides structural integrity; make sure they are at room temperature.
• Sour Cream – Contributes tenderness and moisture; can be swapped for plain yogurt if desired.
• Whole Milk – Adds moisture for a tender crumb; ensure it’s room temperature for consistent mixing.
• Vanilla Extract – Depth of flavor; use pure vanilla for superior taste.
For the Lavender Glaze
• Culinary Lavender – Infuses the glaze with sweet floral notes; use only food-grade culinary lavender.
• Powdered Sugar – Sweetens and thickens the glaze; no substitutes are recommended for the right texture.
• Edible Flowers – Optional but beautiful garnishing; consider using violas or pansies for a pop of color.
Feel free to gather these delightful ingredients and enjoy the experience of baking the fabulous Lemon Cakes with Lavender Glaze!
Step‑by‑Step Instructions for Lemon Cakes with Lavender Glaze
Step 1: Preheat Oven and Prepare Trays
Begin by preheating your oven to 325°F (163°C). While the oven heats, gather your mini cake trays and lightly coat them with baking spray to prevent sticking. Ensuring the trays are well-prepared allows your Lemon Cakes with Lavender Glaze to pop out effortlessly after baking.
Step 2: Whisk Dry Ingredients
In a medium mixing bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of kosher salt, and 1 teaspoon of baking soda until well combined. This step is vital for evenly distributing the leavening agent and ensuring your cakes achieve a light, airy texture. Set the bowl aside once mixed.
Step 3: Cream Butter and Sugars
In a stand mixer fitted with a paddle attachment, combine ½ cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of light brown sugar along with the zest of 2 lemons. Beat on medium speed for about 3 minutes, until the mixture becomes light and fluffy. This creaming process adds air to the batter, resulting in tender, delicious cakes.
Step 4: Incorporate Eggs
Next, add 2 large eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next to provide stability and structure to your Lemon Cakes with Lavender Glaze. This step should take about 1-2 minutes.
Step 5: Mix Wet Ingredients
In a separate bowl, combine ½ cup of sour cream, ¼ cup of whole milk, and 1 teaspoon of vanilla extract. Whisk these ingredients together until smooth, and then gradually add this mixture to the creamed butter. Blend until just combined to maintain the cakes’ airy texture, being careful not to overmix.
Step 6: Alternate Flour Mixture
Gradually add the dry flour mixture into the batter, alternating with the wet ingredients. Start and end with the flour mixture, mixing on low speed just until incorporated. This process helps maintain the delicate balance in your batter, essential for fluffy Lemon Cakes with Lavender Glaze.
Step 7: Fill Trays and Bake
Using a small scoop or spoon, fill your prepared mini cake trays about two-thirds full with the batter. Place the trays in the preheated oven and bake for 18-20 minutes. The cakes are done when they spring back upon touch or a toothpick inserted into the center comes out clean and dry.
Step 8: Cool Cakes
Once baked, remove the trays from the oven and allow them to cool in the trays for 10 minutes. After this, carefully invert each mini cake onto a wire rack to cool completely, which will take about 1 hour. Proper cooling is crucial for maintaining the cakes’ structure and beauty.
Step 9: Prepare Lavender Glaze
While the cakes cool, prepare the lavender glaze by adding 1 cup of whole milk to a saucepan and bringing it to a gentle simmer. Once the milk simmers, remove it from the heat and steep 1 tablespoon of culinary lavender in the hot milk for 10 minutes. This process infuses the milk with lovely floral flavors.
Step 10: Strain and Mix Glaze
After steeping, strain the milk through a fine mesh sieve to remove the lavender buds. In a mixing bowl, whisk together 2 cups of powdered sugar, a pinch of salt, and 1 teaspoon of vanilla extract. Gradually stir in the infused milk until you achieve a smooth, pourable glaze consistency.
Step 11: Glaze the Cakes
Once the mini cakes have cooled completely, generously drizzle the prepared lavender glaze over each cake, allowing it to cascade down the sides for that elegant touch. To enhance the presentation, sprinkle with additional lemon zest or adorn with edible flowers, adding a charming flourish to your Lemon Cakes with Lavender Glaze.
Step 12: Serve and Enjoy
Your delightful Lemon Cakes with Lavender Glaze are now ready to shine! Serve these elegant treats at your next gathering, brunch, or afternoon tea, where their tender texture and sophisticated flavor profile will surely impress. The sweet floral notes combined with zesty lemon create an unforgettable flavor experience.
Make Ahead Options
These Mini Lemon Cakes with Lavender Glaze are fabulous for busy home cooks looking to save time! You can prepare the cake batter up to 24 hours in advance by mixing all the ingredients, covering it tightly, and refrigerating. Additionally, you can bake the cakes and keep them in an airtight container at room temperature for up to 3 days, ensuring they stay moist and tender. For the glaze, you can steep the lavender the day before and refrigerate the infused milk until you’re ready to complete the recipe. When you’re set to serve, simply glaze the chilled cakes and enjoy a delightful dessert with minimal effort, just as fresh and delicious as if you made them on the spot!
Lemon Cakes with Lavender Glaze Variations
Get ready to unleash your creativity with these delightful twists on your Lemon Cakes!
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Gluten-Free: Substitute all-purpose flour with a one-to-one gluten-free baking flour for those with dietary restrictions. You can enjoy the same lovely lemony goodness without compromise!
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Flavor Alternatives: Omit lavender and replace it with fresh lemon juice in the glaze for a more classic lemon flavor. It’s a delightful way to amplify your citrus experience!
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Different Shapes: Bake as standard cupcakes or a 9-inch round cake with adjusted baking times (30-40 minutes). Transform these cakes to suit any gathering or preference!
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Additional Garnishes: Experiment with different edible flowers—like nasturtiums or marigolds—to elevate the visual aesthetics of your cakes. A touch of color can create a picturesque display that captivates the senses!
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Sweetened Yogurt: Consider mixing a hint of honey into the sour cream or yogurt to introduce a subtle sweetness. This swap invites a new dimension of flavor that perfectly complements the zingy zest of lemon.
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Nutty Crunch: Fold in chopped nuts, such as pistachios or almonds, into the batter for added texture and a satisfying crunch. This simple twist adds a delightful surprise to each bite!
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Infused Milk Variations: Try infusing the milk for the glaze with different herbs—like rosemary or thyme—for a deliciously unique flavor experience. It’s an unexpected twist that can tantalize your taste buds.
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Spice It Up: Add a pinch of ground ginger or cardamom to the cake batter to impart warm, aromatic notes that harmonize beautifully with the lemon and lavender. Spice lovers will appreciate this rich enhancement!
Perfect for any occasion, these variations ensure that your Lemon Cakes with Lavender Glaze will never go out of style. Enjoy experimenting, and don’t forget to serve them alongside Strawberry Glazed French Crullers for an irresistible dessert spread!
What to Serve with Mini Lemon Cakes with Lavender Glaze
These charming little delights are the perfect centerpiece for a delightful meal, begging for a complementary spread to enhance their zesty sweetness.
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Refreshing Iced Tea: A chilled glass of herbal or lemon-infused iced tea provides a cooling contrast, making bites of cake feel light and airy.
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Creamy Ricotta Toast: Spread fresh ricotta on crunchy toast, finished with drizzles of honey. Its creamy texture pairs beautifully with the cake’s tender crumb.
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Fruit Salad: Light, juicy berries and citrus segments dance on your palate, adding a bright and refreshing counterpoint to the rich lemony flavors.
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Sparkling Water with Lime: The fizz of sparkling water with a hint of lime elevates the cake’s flavors, offering a delightful palate cleanser in between bites.
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Honey Lavender Lemonade: For the adventurous, this homemade lemonade mirrors the cake’s flavors, wrapping you in a comforting floral embrace.
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Meringue Cookies: Light and airy, meringue cookies provide a delightful crunchy contrast, complementing the softness of the mini cakes splendidly.
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Dark Chocolate Covered Strawberries: The rich, slightly bitter taste of dark chocolate adds a luxurious touch that balances the sweetness of the cakes.
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Granola Parfait: Layer creamy yogurt, fresh fruits, and crunchy granola for a fabulous contrast that feels both elegant and wholesome.
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Lavender-Infused Honey: Drizzle this over your cakes for an extra layer of flavor; it ties the cake and glaze together with a perfect delicacy.
Enjoy creating a full meal around these delightful Mini Lemon Cakes with Lavender Glaze!
Storage Tips for Lemon Cakes with Lavender Glaze
Room Temperature: Keep uneaten mini lemon cakes in an airtight container at room temperature for up to 3 days to maintain their moisture and flavor.
Fridge: If you want to extend their lifespan, refrigerate the cakes for up to a week. Just be sure they’re well covered to prevent them from absorbing strong fridge odors.
Freezer: For longer storage, freeze the cakes in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before serving, and reheat gently in the oven if desired.
Reheating: To refresh the cakes after freezing or refrigeration, warm them in a 325°F oven for about 5-10 minutes, ensuring they maintain their delightful tender texture. Enjoy your Lemon Cakes with Lavender Glaze at their best!
Expert Tips for Lemon Cakes with Lavender Glaze
Room Temperature Ingredients: Ensure all dairy components like butter, eggs, and milk are at room temperature for better emulsification and moisture in your cakes.
Don’t Overmix: Mix your batter gently and just until combined to avoid a dense, tough texture in your Lemon Cakes with Lavender Glaze.
Fresh Baking Soda: Always check that your baking soda is fresh to guarantee proper leavening, resulting in fluffy mini cakes.
Steep Lavender Properly: Allow the lavender to steep fully in the milk for maximum flavor; this enhances the delicate notes in the glaze.
Choose the Right Pans: Use mini bundt pans or cupcake trays for the best shape and presentation, but feel free to adapt for larger cakes if needed.
Lemon Cakes with Lavender Glaze Recipe FAQs
What type of lemons are best for the cake?
Absolutely! Use fresh, juicy lemons for the best flavor. Look for lemons that are bright yellow and firm with a slight give when gently squeezed. Avoid any that show dark spots or feel overly soft, as they may not be as fresh or flavorful.
How should I store leftover mini lemon cakes?
For optimal freshness, store uneaten mini lemon cakes in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, refrigerate them for up to a week, ensuring they are well covered to prevent drying out or absorbing other odors from the fridge.
Can I freeze the lemon cakes?
Absolutely! To freeze your mini lemon cakes with lavender glaze, place them in an airtight container or a freezer bag, separating layers with parchment paper if necessary to prevent sticking. They can be frozen for up to 3 months. When ready to enjoy, thaw them in the refrigerator overnight and gently reheat in a 325°F oven for about 5-10 minutes for that freshly baked taste.
What should I do if my cakes turn out dense?
If your lemon cakes end up dense, it’s likely due to overmixing the batter. To avoid this in the future, mix just until the ingredients are combined and be cautious not to overbeat once the flour is added. Additionally, ensure your baking soda is fresh, as an inactive leavening agent can also lead to dense cakes.
Are these cakes suitable for someone with gluten allergies?
Very! This recipe is adaptable to gluten-free diets by simply substituting all-purpose flour with a one-to-one gluten-free baking flour blend. Make sure to check that all other ingredients, especially baking powder and any add-ins, are also gluten-free to keep the treats safe for those with gluten sensitivity or celiac disease.
Can I replace lavender in the recipe?
Yes! If you’re not a fan of lavender or have trouble finding it, feel free to omit it entirely and replace it with a bit of fresh lemon juice in the glaze. This not only maintains the delightful citrus flavor but also creates a classic lemon finish that’s just as delightful.
Lemon Cakes with Lavender Glaze for Elegant Gatherings
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C) and prepare mini cake trays with baking spray.
- Whisk together all-purpose flour, kosher salt, and baking soda in a medium bowl.
- In a stand mixer, cream together unsalted butter, granulated sugar, light brown sugar, and lemon zest.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, combine sour cream, whole milk, and vanilla extract; whisk until smooth, then add to the butter mixture.
- Gradually add the flour mixture alternating with the wet ingredients, mixing until just combined.
- Fill the mini cake trays two-thirds full with batter and bake for 18-20 minutes.
- Allow cakes to cool in trays for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare lavender glaze by simmering whole milk and steeping culinary lavender; strain and mix with powdered sugar and vanilla.
- Drizzle the lavender glaze over cooled cakes and garnish with lemon zest or edible flowers.
- Serve and enjoy at gatherings or tea parties!
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