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Ultimate Mini Lemon Cakes

Ultimate Mini Lemon Cakes with Floral Lavender Bliss

Delight in the light and moist Ultimate Mini Lemon Cakes, beautifully enhanced by a floral lavender glaze.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1.5 cups All-Purpose Flour Essential for structure and chewy texture.
  • 0.5 tsp Kosher Salt Enhances flavor and balances sweetness.
  • 0.125 tsp Baking Soda Helps achieve that light, airy texture.
  • 0.5 cups Unsalted Butter Creates a tender, fluffy crumb.
  • 0.67 cups Granulated Sugar A perfect combo for moisture and rich flavor.
  • 0.33 cups Light Brown Sugar Adds richness and moisture.
  • 1 Tbsp Grated Lemon Zest Brightens with fresh citrus aroma.
  • 2 Large Eggs Room temperature to improve texture.
  • 0.25 cups Sour Cream Adds moisture for a soft crumb.
  • 0.25 cups Whole Milk Extra moisture for a delightful cake.
  • 1 tsp Vanilla Extract Deepens the flavor profile.
For the Lavender Glaze
  • 0.25 cups Whole Milk Creates a smooth, pourable glaze.
  • 0.5 tsp Dried Culinary Lavender Adds unique floral flavor.
  • 1.5 cups Powdered Sugar Provides sweetness and texture.
  • pinch Kosher Salt Balances the overall sweetness.
  • 0.125 tsp Vanilla Extract Complements lavender notes.
  • Edible Flowers Optional garnish for added color.

Equipment

  • Mini Cake Trays
  • mixing bowls
  • stand mixer
  • Spatula
  • fine-mesh sieve

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and spray two 6-cup mini cake trays with baking spray.
  2. Whisk together the flour, salt, and baking soda in a bowl.
  3. In a stand mixer, cream butter with granulated and brown sugars for 3 minutes.
  4. Incorporate eggs one at a time, then mix sour cream, milk, and vanilla.
  5. Alternate adding the dry mixture with the wet blend until just combined.
  6. Fill the mini cake trays and tap them on the countertop to release air bubbles.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool cakes in the pans for about 10 minutes before transferring them to a wire rack.
  9. For the glaze, warm milk, infuse with lavender for 10 minutes, then strain.
  10. Mix powdered sugar, salt, and vanilla with the infused milk until smooth.
  11. Drizzle glaze over cooled cakes and garnish with lemon zest and edible flowers.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 110mgPotassium: 80mgFiber: 0.5gSugar: 15gVitamin A: 6IUVitamin C: 1mgCalcium: 2mgIron: 4mg

Notes

Ensure all dairy ingredients are at room temperature and avoid overmixing the batter for best results.

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