Description
Delightful mini lemon cakes infused with floral lavender glaze, perfect for any occasion.
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
- 1/2 tsp. culinary lavender
- 1 1/2 cups powdered sugar
- Edible flowers and lemon zest for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease your mini cake pans.
- Whisk together the flour, salt, and baking soda in a mixing bowl.
- Cream the softened butter with both granulated and brown sugars until fluffy in a separate bowl.
- Add the grated lemon zest and eggs, mixing well after each addition.
- Stir in the sour cream, whole milk, and vanilla extract, blending until smooth.
- Mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared cake pans and bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool completely before glazing.
- Mix the powdered sugar with lavender, milk, and vanilla until thick but pourable to prepare the glaze.
- Drizzle the glaze over the cooled cakes and garnish with edible flowers or additional lemon zest.
Notes
For a smoother baking experience, ensure ingredients are at room temperature before mixing. Avoid over-mixing the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American