Name: Mini Lemon Cakes with Lavender Glaze for a Sweet Escape
Prep time: 15 min
Cook time: 20 min
Total time: 95 min
Ingredients: 2 cups All-purpose flour (Substitute with gluten-free flour for gluten-free option); 1 tsp Kosher salt (Enhances flavor); 1 tsp Baking soda (Leavening agent); 1/2 cup Unsalted butter (Softened for easy mixing); 1 cup Granulated sugar; 1/4 cup Light brown sugar; 1 tbsp Grated lemon zest; 3 Large eggs (At room temperature); 1/2 cup Sour cream (Room temperature preferred); 1/2 cup Whole milk (Room temperature); 1 tsp Vanilla extract (Enhances flavor); 2 tbsp Dried culinary lavender (Use food-grade lavender); 1 cup Powdered sugar; 1/4 cup Milk (Heat before steeping lavender); Edible flowers (For presentation)

As I stood in the kitchen, the sweet scent of lemon zest mingled with a delicate hint of lavender, transporting me to a sun-kissed garden on a spring afternoon. These Elegant Mini Lemon Cakes with Lavender Glaze are not just a treat for the eyes but a delightful balance of citrus zing and floral notes that will make your taste buds dance. Perfect for brunches or tea parties, they’re quick to whip up and are sure to impress your guests—or even yourself! Each bite offers a tender crumb that melts in your mouth, while the luxurious glaze crowns them with a touch of elegance. Ready to elevate your dessert game? Join me as we bake these charming mini cakes!

Why are Mini Lemon Cakes so special?

Irresistible Charm: These Mini Lemon Cakes are not just desserts; they’re delightful bites that bring a touch of elegance to any occasion. A perfect mix of citrus and floral notes, they captivate your senses with their zesty flavor and fragrant lavender glaze.

Versatile Options: Whether you choose to bake these as mini cakes, cupcakes, or a standard cake, the adaptability makes them a hit for all gatherings. Pair them with Lemon Oatmeal Crumble for a luscious dessert spread!

Quick and Easy: With simple ingredients and straightforward steps, you’ll be able to whip these up in no time. Perfect for those who seek homemade goodness without hours in the kitchen.

Flavorful Appeal: The moist texture of these cakes combined with the sweet glaze makes them a crowd-pleaser that you’ll want to serve at every gathering. Plus, they can easily be made gluten-free for inclusive entertaining.

Make-Ahead Magic: These delightful cakes can be prepared in advance, allowing you to focus on your guests. Just glaze right before serving to ensure they look divine on the dessert table!

Mini Lemon Cakes with Lavender Glaze Ingredients

For the Mini Cakes
• All-purpose flour – Provides structure and texture; substitute with a gluten-free flour blend for a gluten-free option.
• Kosher salt – Enhances flavor and balances sweetness perfectly.
• Baking soda – Acts as a leavening agent for a lighter, fluffier cake.
• Unsalted butter – Gives richness; make sure it’s softened for easy mixing.
• Granulated sugar – Adds sweetness and helps retain moisture in the cakes.
• Light brown sugar – Contributes moisture and a hint of caramel flavor.
• Grated lemon zest – Infuses vibrant citrus notes into each bite.
• Large eggs – Binds the ingredients; make sure they’re at room temperature for better mixing.
• Sour cream – Key for a tender crumb and extra moisture; room temp is preferred.
• Whole milk – Adds a creamy texture; ensure it’s also at room temperature.
• Vanilla extract – Enhances overall flavor depth for a well-rounded taste.

For the Lavender Glaze
• Dried culinary lavender – Infuses the glaze with a sweet floral aroma; always use food-grade lavender.
• Powdered sugar – Essential for a sweet, smooth glaze texture.
• Milk – Used to dissolve the powdered sugar and create the glaze; heat before steeping the lavender.

Optional Garnish
• Edible flowers – Add a stunning visual appeal and charm to your presentation; perfect for special occasions.

Dive into making these Mini Lemon Cakes with Lavender Glaze and elevate your dessert spread to new heights!

Step‑by‑Step Instructions for Mini Lemon Cakes with Lavender Glaze

Step 1: Prepare Cake Batter
Preheat your oven to 325°F (163°C). Using baking spray, coat mini cake trays to prevent sticking. In a mixing bowl, whisk together the all-purpose flour, kosher salt, and baking soda until well combined. In a stand mixer, cream softened unsalted butter with granulated and light brown sugars along with the grated lemon zest until the mixture is light and fluffy, around 3-4 minutes.

Step 2: Combine Ingredients
Add the large eggs one at a time to the butter-sugar mixture, beating well after each addition. Gradually alternate adding the dry flour mixture with the blend of sour cream, whole milk, and vanilla extract, starting and ending with the flour mixture. Mix until just combined to ensure your Mini Lemon Cakes remain tender and moist, avoiding overmixing.

Step 3: Bake the Cakes
Divide the prepared batter evenly among the mini cake trays, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of the cakes. Once baked, cool the cakes in the trays for 10 minutes before transferring them to a wire rack to cool completely for about 1 hour.

Step 4: Make the Lavender Glaze
In a microwave-safe container, heat 1/4 cup of whole milk until hot, about 1 minute. Add the dried culinary lavender to the hot milk and let it steep for 10 minutes, allowing the lavender flavor to infuse. Strain the mixture to remove the lavender buds, then combine the steeped milk, powdered sugar, and a pinch of salt in a mixing bowl, stirring gradually until you achieve a smooth glaze.

Step 5: Glaze the Cakes
Once the mini cakes are completely cooled, drizzle the aromatic lavender glaze over each cake, allowing it to pool attractively on top. For an added touch of elegance, garnish with additional grated lemon zest or edible flowers if desired. Serve your stunning Mini Lemon Cakes with Lavender Glaze at your next event, and enjoy the delightful blend of flavors!

What to Serve with Mini Lemon Cakes with Lavender Glaze

These delightful mini cakes create the perfect centerpiece for a bright and refreshing meal that delights the senses.

Refreshing Iced Tea: A glass of chilled iced tea complements the bright lemon flavor, offering a sweet and tangy balance that’s utterly refreshing.
Light Garden Salad: A crisp salad with mixed greens, cherry tomatoes, and a citrus vinaigrette enhances the cakes’ citrus notes, making for a well-rounded meal.
Berry Compote: Serve these mini cakes alongside a warm berry compote to introduce a burst of sweet-tart flavors that harmonize beautifully with the lavender glaze.
Creamy Yogurt Parfait: Layer creamy yogurt with granola and fresh berries to create a delightful parfait that adds a deliciously creamy texture to your dessert table.
Sparkling Lemonade: Full of bubbles and zesty goodness, sparkling lemonade is a refreshing beverage choice that pairs wonderfully with the elegance of the mini cakes.
Lavender Shortbread Cookies: Continue the floral theme with buttery lavender shortbread cookies. Their delicate flavor resonates with the glaze, creating a cohesive dessert experience.
Coconut Macaroons: Soft, chewy coconut macaroons offer a texture contrast, and their subtle sweetness complements the floral notes of the cakes beautifully.
Vanilla Ice Cream: A scoop of smooth vanilla ice cream adds creamy richness and balances the bright zest of the mini cakes, making each bite truly indulgent.
Pistachio Crumble: A crunchy pistachio crumble not only adds texture but also introduces nutty flavors that heighten the elegance of the dessert.
Rosemary Lemonade Spritz: An herbal twist on traditional lemonade adds complexity and pairs impeccably with the sweet, floral notes of your mini lemon cakes.

Make Ahead Options

These Mini Lemon Cakes with Lavender Glaze are a fantastic option for meal prep, making your baking experience both enjoyable and efficient. You can prepare the cake batter and store it in the refrigerator up to 24 hours in advance, which allows the flavors to meld beautifully. Simply divide the batter into prepared trays and bake when you’re ready. Additionally, the baked cakes can be made ahead and stored in an airtight container for up to 3 days. To maintain their moisture and texture, let them cool completely before storing. Glaze them just before serving to ensure that the delicate lavender flavor shines through, offering you a stunning dessert with minimal last-minute effort!

Mini Lemon Cakes with Lavender Glaze Variations

Feel free to embark on a flavorful adventure by customizing these delightful mini cakes to your liking!

Gluten-Free: Use a one-to-one gluten-free flour blend for a delicious gluten-free version that everyone can enjoy.
Lavender Alternative: Replace lavender with fresh lemon juice for a tangy lemon glaze that brightens up the dessert beautifully.
Cupcake Adaptation: Transform the mini cakes into standard cupcakes, adjusting the baking time to 15-18 minutes for perfect results.
Flavor Boost: Incorporate a teaspoon of lemon extract into the batter for an extra punch of lemony goodness in every bite.
Citrus Medley: Mix in a touch of orange or lime zest with the lemon zest to create a zesty citrus blend that dances on your palate.
Fruity Glaze: Combine a few drops of fresh fruit juice, like raspberry or blueberry, into the glaze for a vibrant color and exquisite twist.
Nutty Texture: Fold in finely chopped nuts, like almonds or pistachios, into the batter for a lovely crunch and rich flavor contrast.
Lemon Zucchini Cakes: Grate some zucchini into the batter for added moisture and nutrition while keeping the cakes light and fluffy.

Ready to elevate your dessert game further? Pair these cakes with a delightful Lemon Cake Die for a dessert spread that will wow your guests! Remember, baking is all about creativity, so don’t hesitate to make these mini cakes your own!

How to Store and Freeze Mini Lemon Cakes

Fridge: Store unglazed Mini Lemon Cakes in an airtight container for up to 3 days to maintain freshness and moisture.

Freezer: Freeze individual cakes by wrapping them tightly in plastic wrap, then placing them in a zip-top bag for up to 2 months. Thaw in the fridge before glazing.

Glaze Storage: If you have leftover lavender glaze, keep it in an airtight container in the fridge for up to 5 days. Re-whip before drizzling over cakes for best texture.

Reheating: For a warm treat, gently microwave unglazed cakes for 10-15 seconds before adding the lavender glaze. Enjoy the delightful aroma and softness!

Expert Tips for Mini Lemon Cakes

Room Temperature Ingredients: Ensure that your eggs, sour cream, and milk are all at room temperature. This helps create a smoother batter and a more tender crumb in your Mini Lemon Cakes.
Avoid Overmixing: Once you add the flour mixture, mix until just combined. Overmixing can lead to dense cakes, so be gentle with your batter for the best texture.
Steep Lavender Properly: Give the dried culinary lavender ample time to steep in the hot milk. This maximizes the floral aroma and gives your glaze a lovely depth of flavor.
Test for Doneness: Rely on a toothpick to check for doneness rather than solely on time. Insert it into the center of the cakes; if it comes out clean, they’re ready!
Quick Glaze Trick: To make preparation easier, prepare the lavender glaze while the cakes are baking. This ensures everything is ready to go when your cakes are cool.
Consider Dietary Needs: If you’re making these for guests, remember that a gluten-free flour blend can be a suitable substitution, ensuring everyone can enjoy your Mini Lemon Cakes!

Mini Lemon Cakes with Lavender Glaze Recipe FAQs

How do I select the right lemons for this recipe?
Absolutely! Look for lemons that are bright yellow and feel heavy for their size. Avoid any lemons with dark spots or wrinkles, as these can be overripe or dry. Freshly grated lemon zest from well-ripened lemons adds vibrant flavor to your Mini Lemon Cakes!

Can I store the mini cakes, and for how long?
Yes, you can store unglazed Mini Lemon Cakes in an airtight container in the fridge for up to 3 days. This keeps them fresh and moist, ready to glaze before serving. If you prefer them at room temperature, they can last for about 2 days, but be sure to keep them covered.

What’s the best way to freeze these mini lemon cakes?
Very! To freeze, wrap each cooled Mini Lemon Cake tightly in plastic wrap and place them in a zip-top bag. They can be frozen for up to 2 months. When you’re ready to enjoy them, simply thaw in the fridge overnight, and glaze them just before serving to retain that fresh appearance.

What should I do if my cakes come out dense?
If your cakes turn out dense, it’s likely due to overmixing the batter. To avoid this, mix the ingredients just until combined, particularly after adding the flour. Another tip is to ensure your baking powder is fresh, as expired leavening agents can hinder the rise of your Mini Lemon Cakes!

Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a one-to-one gluten-free flour blend. Make sure your baking soda and other additives are also gluten-free. This way, you can create delicious Mini Lemon Cakes with Lavender Glaze that everyone can enjoy without compromising flavor or texture!

Are the edible flowers safe for pets?
Very! While edible flowers are generally safe for humans, certain ones can be harmful to pets. Always verify that the flowers you’re using are safe and non-toxic, such as pansies or nasturtiums. It’s best to serve these delightful Mini Lemon Cakes with Lavender Glaze to your human guests only!