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Mini lemon cakes with lavender glaze on a white plate, topped with edible lavender flowers and lemon zest.

Mini Lemon Cakes with Lavender Glaze

These mini lemon cakes with lavender glaze combine zesty lemon flavor with a delicate lavender glaze for a stunning, indulgent yet wholesome dessert. Perfect for gatherings or gifting!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 mini cakes

Equipment

  • Stand mixer
  • Mini cake trays (two 6-cup trays)
  • Medium mixing bowl
  • Wire rack

Ingredients
  

  • 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 for the lavender glaze
  • 1/2 tsp. dried culinary lavender
  • 1 1/2 cups powdered sugar
  • A pinch kosher salt
  • 1/8 tsp. vanilla extract
  • Edible flowers (optional, for garnish)

Instructions
 

  • Preheat your oven to 325°F (165°C) and thoroughly coat two 6-cup mini cake trays with baking spray.
  • In a medium bowl, whisk together the flour, salt, and baking soda.
  • In the bowl of a stand mixer, beat the softened butter, sugars, and lemon zest on medium speed for about 3 minutes, until light and fluffy.
  • Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
  • Whisk together the sour cream, milk, and vanilla in a small bowl.
  • With the mixer on low, alternate adding the dry ingredients and the sour cream mixture in three batches, beginning and ending with the dry ingredients. Mix until just combined.
  • Scoop about 3 tablespoons of batter into each well of the mini cake pan. Tap the trays on the counter to release air bubbles.
  • Bake for 18–20 minutes, checking with a toothpick for doneness. Cool for 10 minutes before inverting onto a wire rack to cool completely.
  • For the glaze, heat 1/4 cup milk in the microwave for 1 minute and steep the lavender for 10 minutes. Strain into a bowl, discarding the lavender.
  • Mix the powdered sugar, salt, and vanilla. Gradually add the lavender-infused milk until the glaze reaches a pourable consistency.
  • Drizzle the glaze over the cooled cakes. Garnish with lemon zest and edible flowers if desired.

Notes

Store glazed cakes in the refrigerator for up to 3 days in an airtight container.