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Lemon Cakes with Lavender Glaze

Lemon Cakes with Lavender Glaze for Elegant Gatherings

Delightful lemon cakes topped with a scented lavender glaze, ideal for any gathering!
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 mini cakes
Course: Desserts
Cuisine: European
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 2 cups all-purpose flour can substitute with gluten-free flour blend
  • 0.5 teaspoon kosher salt no substitution needed
  • 1 teaspoon baking soda ensure it's fresh for the best rise
  • 0.5 cups unsalted butter at room temperature for easy mixing
  • 0.5 cups granulated sugar consider brown sugar for a hint of caramel flavor
  • 0.5 cups light brown sugar substitute with more granulated sugar if needed
  • 2 tablespoons lemon zest use zest from fresh lemons only for the best results
  • 2 large eggs at room temperature
  • 0.5 cups sour cream can be swapped for plain yogurt if desired
  • 0.25 cups whole milk room temperature for consistent mixing
  • 1 teaspoon vanilla extract use pure vanilla for superior taste
For the Lavender Glaze
  • 1 tablespoon culinary lavender use only food-grade culinary lavender
  • 2 cups powdered sugar no substitutes recommended for the right texture
  • edible flowers optional garnish

Equipment

  • stand mixer
  • mini cake trays
  • mixing bowls
  • fine mesh sieve
  • Saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare mini cake trays with baking spray.
  2. Whisk together all-purpose flour, kosher salt, and baking soda in a medium bowl.
  3. In a stand mixer, cream together unsalted butter, granulated sugar, light brown sugar, and lemon zest.
  4. Add eggs one at a time, mixing well after each addition.
  5. In another bowl, combine sour cream, whole milk, and vanilla extract; whisk until smooth, then add to the butter mixture.
  6. Gradually add the flour mixture alternating with the wet ingredients, mixing until just combined.
  7. Fill the mini cake trays two-thirds full with batter and bake for 18-20 minutes.
  8. Allow cakes to cool in trays for 10 minutes, then invert onto a wire rack to cool completely.
  9. Prepare lavender glaze by simmering whole milk and steeping culinary lavender; strain and mix with powdered sugar and vanilla.
  10. Drizzle the lavender glaze over cooled cakes and garnish with lemon zest or edible flowers.
  11. Serve and enjoy at gatherings or tea parties!

Nutrition

Serving: 1mini cakeCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 30mgSugar: 12gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 2mg

Notes

Ensure all dairy ingredients are at room temperature for better emulsification. Avoid overmixing to maintain a light texture.

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