why make this recipe
Elegant Mini Lemon Cakes with Lavender Glaze are not just delightful treats; they are also a feast for the eyes. The bright lemon flavor paired with the floral notes of lavender makes for a refreshing and sophisticated dessert. These mini cakes are perfect for tea parties, celebrations, or as a sweet finish to a dinner. Their individual portions make them easy to serve and share, and they look stunning on any table.
how to make Elegant Mini Lemon Cakes with Lavender Glaze
Ingredients:
- 1 1/3 cups all-purpose flour (170g)
- 1/2 teaspoon kosher salt (3g)
- 1/8 teaspoon baking soda (1g)
- 1/2 cup unsalted butter, softened (115g)
- 2/3 cup granulated sugar (130g)
- 1/3 cup packed light brown sugar (75g)
- 1 tablespoon grated fresh lemon zest (from 2 lemons)
- 2 large eggs, at room temperature
- 1/4 cup sour cream, at room temperature (60ml)
- 1/4 cup whole milk, at room temperature (60ml)
- 1 teaspoon vanilla extract (5ml)
- 1/4 cup whole milk (60ml)
- 1/2 teaspoon culinary lavender (1g)
- 1 1/2 cups powdered sugar (175g)
- 1/4 teaspoon kosher salt (2g)
- 1/8 teaspoon vanilla extract (0.5ml)
- Edible flowers and fresh lemon zest for garnish (optional)
Directions:
- Preheat your oven to 325°F (160°C) and coat two 6-cup mini cake pans with baking spray.
- In a small bowl, whisk together the flour, salt, and baking soda. Set it aside.
- In a stand mixer with a paddle attachment, beat the softened butter, granulated sugar, brown sugar, and lemon zest on medium speed until the mixture is light and fluffy, about 3 minutes. Scrape down the bowl as needed.
- Add the eggs one at a time, beating well after each addition for about 30 seconds until fully incorporated.
- In another small bowl, whisk together the sour cream, milk, and vanilla.
- With the mixer on low speed, add the flour mixture and sour cream mixture in alternating batches. Start with flour, then sour cream, then flour again, mixing just until combined after each addition.
- Divide the batter evenly among the prepared pans, filling each cup about three-quarters full. Tap the pans gently on the counter to release air bubbles.
- Bake for 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with just a few crumbs. Avoid opening the oven for the first 15 minutes.
- Remove the pans from the oven and cool the cakes in their pans for 5 minutes. Then turn them out onto a wire rack to cool completely, which takes about 1 hour.
- While the cakes cool, prepare the glaze. Warm the milk on the stove until steaming. Add the culinary lavender and let it steep for 3 minutes. Strain out the lavender buds and let the milk cool slightly.
- In a bowl, whisk together the powdered sugar, salt, and vanilla. Slowly add the lavender-infused milk and whisk until you achieve a smooth, pourable consistency similar to thick cream.
- Dip the top of each cooled cake into the glaze, allowing it to coat the top and drip slightly down the sides. Garnish with edible flowers and fresh lemon zest if desired. Serve at room temperature.
how to serve Elegant Mini Lemon Cakes with Lavender Glaze
Serve these elegant mini lemon cakes on a pretty platter. They can be enjoyed on their own or paired with a cup of tea or coffee. The floral notes from the lavender make them an excellent choice for spring and summer gatherings. For special occasions, add a few edible flowers on top for a stunning presentation.
how to store Elegant Mini Lemon Cakes with Lavender Glaze
Store any leftover mini cakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just be sure to keep the glaze separate if possible, to maintain its fresh appearance and taste.
tips to make Elegant Mini Lemon Cakes with Lavender Glaze
- Make sure all your ingredients are at room temperature for the best results.
- Don’t overmix the batter; mix just until combined to keep the cakes light and fluffy.
- If you can’t find culinary lavender, you can omit it or replace it with another flower flavor or zest.
- To enhance flavor, consider adding a little lemon juice to the glaze for a tangy twist.
variation (if any)
You can easily adapt this recipe by replacing the lavender with other flavors like rose extract or almond, creating a different yet equally delightful cake. Experimenting with different fruits, like orange zest or berries, can also yield delicious results.
FAQs
Do I have to use lavender in the glaze?
No, you can omit the lavender if you prefer a simpler lemon glaze or substitute it with a flavor you enjoy.
Can I make these mini cakes ahead of time?
Yes! You can make the cakes a day ahead and store them in an airtight container. Just glaze them right before serving for the best presentation.
What can I use instead of sour cream?
You can substitute sour cream with plain yogurt or buttermilk. Both will give your cakes a nice moisture and tang.
Elegant Mini Lemon Cakes with Lavender Glaze
Ingredients
For the Cake
- 1 1/3 cups all-purpose flour 170g
- 1/2 teaspoon kosher salt 3g
- 1/8 teaspoon baking soda 1g
- 1/2 cup unsalted butter, softened 115g
- 2/3 cup granulated sugar 130g
- 1/3 cup packed light brown sugar 75g
- 1 tablespoon grated fresh lemon zest from 2 lemons
- 2 large eggs, at room temperature
- 1/4 cup sour cream, at room temperature 60ml
- 1/4 cup whole milk, at room temperature 60ml
- 1 teaspoon vanilla extract 5ml
For the Glaze
- 1/4 cup whole milk 60ml
- 1/2 teaspoon culinary lavender 1g
- 1 1/2 cups powdered sugar 175g
- 1/4 teaspoon kosher salt 2g
- 1/8 teaspoon vanilla extract 0.5ml
For Garnishing
- to taste edible flowers and fresh lemon zest optional
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and coat two 6-cup mini cake pans with baking spray.
- In a small bowl, whisk together the flour, salt, and baking soda. Set it aside.
- In a stand mixer with a paddle attachment, beat the softened butter, granulated sugar, brown sugar, and lemon zest on medium speed until the mixture is light and fluffy, about 3 minutes. Scrape down the bowl as needed.
- Add the eggs one at a time, beating well after each addition for about 30 seconds until fully incorporated.
- In another small bowl, whisk together the sour cream, milk, and vanilla.
- With the mixer on low speed, add the flour mixture and sour cream mixture in alternating batches. Start with flour, then sour cream, then flour again, mixing just until combined after each addition.
Baking
- Divide the batter evenly among the prepared pans, filling each cup about three-quarters full. Tap the pans gently on the counter to release air bubbles.
- Bake for 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with just a few crumbs. Avoid opening the oven for the first 15 minutes.
- Remove the pans from the oven and cool the cakes in their pans for 5 minutes. Then turn them out onto a wire rack to cool completely, which takes about 1 hour.
Glaze Preparation
- While the cakes cool, prepare the glaze. Warm the milk on the stove until steaming. Add the culinary lavender and let it steep for 3 minutes. Strain out the lavender buds and let the milk cool slightly.
- In a bowl, whisk together the powdered sugar, salt, and vanilla. Slowly add the lavender-infused milk and whisk until you achieve a smooth, pourable consistency similar to thick cream.
Serving
- Dip the top of each cooled cake into the glaze, allowing it to coat the top and drip slightly down the sides.
- Garnish with edible flowers and fresh lemon zest if desired. Serve at room temperature.