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Mini lemon cakes drizzled with lavender glaze on a white plate

Mini Lemon Cakes with Lavender Glaze

Bright and delightful mini lemon cakes topped with a fragrant lavender glaze, perfect for family gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cakes
Course: Baking, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Lemon Cakes
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp. kosher salt
  • 1/8 tsp. baking soda
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 Tbsp. grated lemon zest (from 2 lemons)
  • 2 large eggs, at room temperature
  • 1/4 cup sour cream, at room temperature
  • 1/4 cup whole milk, at room temperature
  • 1 tsp. vanilla extract
  • 1/2 tsp. culinary lavender
For the Lavender Glaze
  • 1 1/2 cups powdered sugar
  • 1/4 tsp. kosher salt
  • 1/8 tsp. vanilla extract, as needed
  • Edible flowers and lemon zest for garnish

Method
 

Make the Lemon Cakes
  1. Preheat your oven to 350°F (175°C) and grease your mini cake pans.
  2. Whisk together the flour, salt, and baking soda in a bowl. Set it aside.
  3. In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. It should take about 3 minutes.
  4. Add the lemon zest and the eggs, mixing well after each addition.
  5. Stir in the sour cream, milk, and vanilla extract until combined.
  6. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix; lumps are okay.
  7. Fill your mini cake pans about 3/4 full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Make the Glaze and Serve
  1. While the cakes cool, prepare the lavender glaze. In a separate bowl, combine powdered sugar with lavender, salt, and enough milk to achieve a drizzling consistency.
  2. Once the cakes are cool, drizzle the glaze over each one. Feel free to add a dash more lavender if you’d like.
  3. Garnish with edible flowers and a touch of fresh lemon zest.
  4. Serve them family-style, allowing everyone to dive right in.

Notes

Enjoy these cakes with fresh berries and whipped cream for an extra special treat. Leftovers can be stored in an airtight container at room temperature for 1-2 days.