Mini Lemon Cakes with Lavender Glaze
Discover how to make Mini Lemon Cakes with Lavender Glaze . A delicious recipe with detailed instructions.
25
Prep Time
20
Cook Time
45
Total Time
12
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Mini Lemon Cakes with Lavender Glaze . A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat your oven to 350°F (175°C). Grease a 12-cup mini bundt pan or line a standard muffin tin with paper liners.
Step 2
2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
Step 3
3. In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add lemon zest and mix until incorporated.
Step 4
4. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 5
5. In a separate bowl, whisk together sour cream, milk, and vanilla extract until smooth.
Step 6
6. With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream mixture, beginning and ending with flour. Mix just until combined after each addition.
Step 7
7. Divide the batter evenly among the prepared pan cups, filling each about 3/4 full. Smooth the tops with a spatula.
Step 8
8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly golden. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 9
9. While cakes cool, prepare the glaze: In a small saucepan, heat milk and lavender over medium heat until steaming but not boiling. Remove from heat, cover, and let steep for 10 minutes.
Step 10
10. Strain the lavender milk through a fine-mesh sieve, pressing gently to extract all the liquid. Discard the lavender.
Step 11
11. In a medium bowl, whisk together the strained lavender milk, powdered sugar, salt, and vanilla extract until smooth and glossy.
Step 12
12. Once cakes are completely cool, place them on a wire rack set over parchment paper. Drizzle the lavender glaze over each cake, allowing it to drip down the sides.
Step 13
13. Garnish with edible flowers and additional lemon zest if desired. Let the glaze set for about 15 minutes before serving.
You Must Know
- ✓Room temperature ingredients are crucial for proper emulsification and a tender crumb
- ✓Don't overmix the batter once you add the flour to prevent tough cakes
- ✓For the best lavender flavor, use culinary-grade lavender and steep it properly in the milk
Chef's Notes
Room temperature ingredients are crucial for proper emulsification and a tender crumb
Don't overmix the batter once you add the flour to prevent tough cakes
For the best lavender flavor, use culinary-grade lavender and steep it properly in the milk
Serving Suggestions
Serve these elegant mini cakes with afternoon tea, alongside fresh berries, or as a light dessert after a spring brunch. They're perfect for bridal showers, Mother's Day celebrations, or any special occasion where you want to impress.
Nutritional Info (Per Serving)
320
Calories
4g
Protein
48g
Carbs
13g
Fat
Tags
Lily
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More Desserts Recipes
Mini Lemon Cakes with Lavender Glaze
Discover how to make Mini Lemon Cakes with Lavender Glaze . A delicious recipe with detailed instructions.
Ingredients (17)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup mini bundt pan or line a standard muffin tin with paper liners.
- In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
- In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add lemon zest and mix until incorporated.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together sour cream, milk, and vanilla extract until smooth.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream mixture, beginning and ending with flour. Mix just until combined after each addition.
- Divide the batter evenly among the prepared pan cups, filling each about 3/4 full. Smooth the tops with a spatula.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly golden. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cakes cool, prepare the glaze: In a small saucepan, heat milk and lavender over medium heat until steaming but not boiling. Remove from heat, cover, and let steep for 10 minutes.
- Strain the lavender milk through a fine-mesh sieve, pressing gently to extract all the liquid. Discard the lavender.
- In a medium bowl, whisk together the strained lavender milk, powdered sugar, salt, and vanilla extract until smooth and glossy.
- Once cakes are completely cool, place them on a wire rack set over parchment paper. Drizzle the lavender glaze over each cake, allowing it to drip down the sides.
- Garnish with edible flowers and additional lemon zest if desired. Let the glaze set for about 15 minutes before serving.
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