Mini Lemon Cakes Lavender (Print Version)
Moist mini lemon cakes with bright citrus and a floral lavender glaze, ideal for brunch or afternoon treats.
# Ingredients:
Cakes
01 -
1 1/3 cups all-purpose flour
02 -
1/2 teaspoon kosher salt
03 -
1/8 teaspoon baking soda
04 -
1/2 cup unsalted butter, softened
05 -
2/3 cup granulated sugar
06 -
1/3 cup packed light brown sugar
07 -
1 tablespoon grated lemon zest (from 2 lemons)
08 -
2 large eggs, room temperature
09 -
1/4 cup sour cream, room temperature
10 -
1/4 cup whole milk, room temperature
11 -
1 teaspoon vanilla extract
Lavender Glaze
12 -
1/4 cup whole milk
13 -
1/2 teaspoon culinary lavender
14 -
1 1/2 cups powdered sugar
15 -
1/4 teaspoon kosher salt
16 -
1/8 teaspoon vanilla extract
Garnish
17 -
Edible flowers (as needed)
18 -
Lemon zest (as needed)
# Instructions:
01 -
Preheat oven to 325°F (163°C). Generously spray two 6-cup mini cake trays with baking spray to ensure easy release.
02 -
Whisk together all-purpose flour, kosher salt, and baking soda in a medium bowl until evenly mixed.
03 -
Using a stand mixer fitted with paddle attachment, beat softened unsalted butter, granulated sugar, light brown sugar, and grated lemon zest on medium speed until light and fluffy, approximately 3 minutes.
04 -
Add eggs one at a time to the butter mixture, beating well after each addition to ensure thorough incorporation.
05 -
In a small bowl, whisk together sour cream, whole milk, and vanilla extract until smooth.
06 -
With the mixer on low speed, alternately add flour mixture and sour cream mixture to the butter mixture, starting and ending with flour. Mix only until just combined to avoid overmixing.
07 -
Evenly divide batter among prepared mini cake trays. Tap trays gently on the counter to release air bubbles. Bake for 18 to 20 minutes or until a wooden pick inserted into the center comes out clean.
08 -
Allow cakes to cool in trays for 10 minutes. Then invert onto a wire rack and let cool completely for about 1 hour before glazing.
09 -
Heat 1/4 cup whole milk in the microwave for 1 minute until hot. Add culinary lavender and let steep for 10 minutes. Strain through a fine-mesh strainer, discarding the lavender.
10 -
In a medium bowl, mix powdered sugar, kosher salt, and vanilla extract. Gradually whisk in the steeped milk 1 teaspoon at a time until a smooth, pourable glaze forms.
11 -
Drizzle the cooled cakes generously with lavender glaze. Garnish with lemon zest and edible flowers if desired before serving.
# Notes:
01 -
Ensure all wet ingredients are at room temperature for optimal batter texture and cake tenderness.