Mini Lemon Cakes With Lavender Glaze

Bite-Sized Summer Bliss Awaits

Imagine a treat that smells like a sunny garden and tastes like a burst of freshness! These Mini Lemon Cakes With Lavender Glaze will take your taste buds on a delightful adventure. Perfect for warm afternoons or any time you crave a little sweetness, they’re quick to whip up and filled with zesty goodness. Seriously, who wouldn’t want a mini cake that’s as pretty as it is delicious?

Why Make This Recipe

Why should you get into the kitchen for these tiny delights? Well, for starters:

• Easy Cleanup: These mini cakes are baked in a single pan — less mess means more time enjoying your treats!
• Perfectly Portable: These adorable cakes are ideal for picnics, brunches, or just a cozy snack on the couch (no judgment here!).
• Family and Friends Will Love Them: Who can resist fluffy lemon goodness with a hint of lavender? Trust me, you’ll be their favorite chef after this!

Ingredients

You don’t need fancy stuff — just these basics!

• 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
• 1/4 cup whole milk
• 1/2 tsp. culinary lavender
• 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)

Directions

Part 1: Make the Lemon Cakes

1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin and set aside.
2. In a bowl, whisk together flour, salt, and baking soda.
3. In another bowl, cream together the softened butter, granulated, and brown sugar until fluffy.
4. Add the lemon zest, eggs, sour cream, whole milk, and vanilla extract. Mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.
7. Bake for about 15 minutes, or until a toothpick inserted comes out clean. Let them cool completely.

Part 2: Make the Glaze and Serve

8. In a bowl, mix together the powdered sugar, lavender, kosher salt, and just enough milk to reach your desired glaze consistency.
9. Drizzle the lavender glaze over the cooled cakes, and garnish with edible flowers and a sprinkle of lemon zest.

How to Make Mini Lemon Cakes With Lavender Glaze (Overview)

Making these little bites of sunshine is as easy as 1-2-3! Start by mixing your dry ingredients, then whip up the buttery batter and pop them in the oven. Once they’re cooled, a simple glaze gives them a beautiful finish. Pro tip: Don’t go heavy on the lavender; a little goes a long way!

How to Serve Mini Lemon Cakes With Lavender Glaze

Elevate your dessert game with these mini cakes! Arrange them on a pretty platter with a side of fresh berries or a dollop of whipped cream. As they sit there, you’ll be hit with a sweet aroma of lemon and lavender — talk about a showstopper! Serve them at a garden party, or just enjoy them with a cup of tea. ☕

How to Store Mini Lemon Cakes With Lavender Glaze

These tasty treats can last up to 5 days in the fridge in an airtight container or can be frozen for up to a month. Reheat them briefly in the microwave, or simply enjoy them chilled!

Tips to Make Mini Lemon Cakes With Lavender Glaze

1. Room Temperature Ingredients: Ensure your eggs, sour cream, and milk are at room temp for a smoother batter.
2. Don’t Overmix: Mix until just combined for the fluffiest cakes — nobody likes dense desserts!
3. Adjust the Glaze: If it’s too thick, add a splash of milk; too thin? Add more powdered sugar.

Variation

Feeling adventurous? Switch it up by using orange zest instead of lemon, or try a different glaze like a simple lemon icing. Want it vegan? Substitute the eggs with a flaxseed meal mix and use almond milk instead!

FAQs

Can I use regular lavender instead of culinary lavender?
Nope! Stick to culinary lavender to avoid any bitter or soapy flavors.

Can I make this ahead of time?
Absolutely! You can bake the cakes a day in advance and glaze just before serving.

How long do these last once glazed?
Once glazed, they stay fresh for about 3 days on the counter, stored properly!

📌 Pin this recipe for your next cozy dinner night!

Mini Lemon Cakes With Lavender Glaze

Delight in these mini lemon cakes, bursting with freshness and topped with a lavender glaze, perfect for warm afternoons and gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 cakes

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Lemon Cakes

• 1.33 cups all-purpose flour
• 0.5 tsp kosher salt
• 0.125 tsp baking soda
• 0.5 cup unsalted butter, softened
• 0.67 cup granulated sugar
• 0.33 cup packed light brown sugar
• 1 Tbsp grated lemon zest (from 2 lemons)
• 2 large eggs, at room temperature
• 0.25 cup sour cream, at room temperature
• 0.25 cup whole milk, at room temperature
• 1 tsp vanilla extract

For the Lavender Glaze

• 1.5 cups powdered sugar
• 0.5 tsp culinary lavender
• 0.25 tsp kosher salt
• 0.125 tsp vanilla extract, as needed
• 0.25 cup whole milk

For Garnish

• edible flowers and lemon zest

Method

 

Make the Lemon Cakes

1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin and set aside.
2. In a bowl, whisk together flour, salt, and baking soda.
3. In another bowl, cream together the softened butter, granulated, and brown sugar until fluffy.
4. Add the lemon zest, eggs, sour cream, whole milk, and vanilla extract. Mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.
7. Bake for about 15 minutes, or until a toothpick inserted comes out clean. Let them cool completely.

Make the Glaze and Serve

1. In a bowl, mix together the powdered sugar, lavender, kosher salt, and just enough milk to reach your desired glaze consistency.
2. Drizzle the lavender glaze over the cooled cakes, and garnish with edible flowers and a sprinkle of lemon zest.

Notes

Tips: Use room temperature ingredients for a smoother batter. Don’t overmix to ensure fluffy cakes. You can adjust the glaze consistency with milk or powdered sugar as needed.