Mini Lemon Cakes
These Mini Lemon Cakes are light, fluffy, and bursting with lemon flavor.
Equipment
- Mixing bowl
- Muffin tin
Ingredients
For the Mini Lemon Cakes
- 1 ⅓ cups all-purpose flour
- ½ tsp. kosher salt
- ⅛ tsp. baking soda
- ½ cup unsalted butter, softened Crucial for a light and fluffy cake.
- ⅔ cup granulated sugar
- ⅓ cup packed light brown sugar A mix for flavor and moisture.
- 1 Tbsp. grated lemon zest From about 2 fresh lemons.
- 2 large eggs, at room temperature For a smooth, well-emulsified batter.
- ¼ cup sour cream, at room temperature The secret to an incredibly tender crumb.
- ¼ cup whole milk, at room temperature
- 1 tsp. vanilla extract
For the Lavender Glaze & Garnish
- ¼ cup whole milk For the infused glaze.
- ½ tsp. dried culinary lavender Ensure it’s food-grade!
- 1 ½ cups powdered sugar
- a pinch kosher salt
- ⅛ tsp. vanilla extract
- to taste edible flowers (like violas or pansies) Optional, for a stunning final touch.
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a mixing bowl, combine flour, salt, and baking soda. In another bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, sour cream, milk, lemon zest, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick comes out clean.
- For the glaze, heat the milk and lavender in a small saucepan until it simmers. Remove from heat and let it steep for 15 minutes, then strain out the lavender.
- Whisk the lavender-infused milk with powdered sugar, a pinch of salt, and vanilla extract until smooth. Drizzle over the cooled cakes and garnish with edible flowers if desired.
Notes
Let the cakes cool completely before glazing. These cakes are perfect for parties or as a sweet treat.