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Fresh Mini Lemon Cakes with Lavender Glaze

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These fresh mini lemon cakes with lavender glaze are a tender, moist treat with a bright lemon flavor and a delicate floral lavender glaze, perfect for tea time or casual gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • ½ cup (120ml) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) milk, whole or 2%
  • 1 teaspoon dried culinary lavender, finely ground
  • 1 teaspoon fresh lemon juice (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 24-cup mini muffin pan or line with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the lemon zest and vanilla extract.
  5. Alternately add the dry flour mixture and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix gently on low speed just until combined.
  6. Fold in the fresh lemon juice carefully to keep the batter light and airy.
  7. Spoon the batter evenly into the mini muffin cups, filling each about ¾ full.
  8. Bake for 15-18 minutes until golden on top and a toothpick inserted comes out clean or with a few moist crumbs.
  9. Transfer the pan to a wire rack and let the cakes cool completely, about 20 minutes.
  10. Prepare the lavender glaze by whisking together powdered sugar, 2 tablespoons milk, lemon juice, and ground lavender. Add more milk if needed to reach a thick but pourable consistency.
  11. Drizzle the glaze over each cooled mini cake and let set for at least 15 minutes before serving.

Notes

Do not overmix the batter to avoid dense cakes. Use room temperature ingredients for best texture. Cool cakes completely before glazing to prevent melting. Adjust glaze thickness with milk or powdered sugar as needed. Culinary lavender must be food-grade and finely ground.

Nutrition

Keywords: lemon cake, mini cakes, lavender glaze, tea time, easy baking, lemon dessert, floral glaze, homemade cakes

Find it online: https://chloeplate.com/fresh-mini-lemon-cakes-with-lavender-glaze-easy-homemade-recipe-for-perfect-tea-time-treats/