As I savor the subtle floral notes wafting from the kitchen, I can’t help but smile at the thought of serving my Elegant Mini Lemon Cakes with Lavender Glaze at my next gathering. These delightful little treats are not only visually stunning but also incredibly quick to whip up, making them the perfect addition to any brunch or afternoon tea party. With a zesty lemon flavor complemented by the fragrant lavender glaze, each bite transports you to a charming European patisserie. They’re the kind of dessert that elevates any occasion, impressing your guests while allowing you more quality time with them. Curious to see how you can create these little wonders yourself? Let’s dive into the recipe!
Why Make Mini Lemon Cakes with Lavender?
Unique Flavor Fusion: The zesty lemon and fragrant lavender blend creates a truly captivating taste sensation.
Quick to Prepare: These elegant treats come together in just under an hour, perfect for unexpected guests or leisurely brunches.
Aesthetic Appeal: Their charming presentation makes them a showstopper at any gathering, whether it’s a tea party or a festive celebration.
Versatile Dessert: Ideal for pairing with a cup of tea or as a delightful finish to any meal, they suit various occasions effortlessly.
Easy Substitutions: With simple adjustments, you can customize these cakes, like swapping lavender for a classic lemon glaze, to match your taste perfectly.
Elevate your dessert game with these delicious Mini Lemon Cakes with Lavender Glaze, and for more delightful recipes, check out my Lemon Oatmeal Crumble or indulge in Mini Chocolate Cheesecake.
The Ultimate Mini Lemon Cakes with Lavender Ingredients
• Prepare to create a delightful treat that’s perfect for any occasion!
For the Cake Batter
- All-Purpose Flour – Provides structure; you can substitute with gluten-free flour for a gluten-free option.
- Kosher Salt – Enhances the flavors beautifully.
- Baking Soda – Aids in leavening for that light, fluffy texture we’re aiming for.
- Unsalted Butter – Adds richness and moisture; remember to soften it for the best results.
- Granulated Sugar – Sweetens the cake perfectly.
- Light Brown Sugar – Incorporates moisture and depth of flavor.
- Lemon Zest – Infuses the cake with bright citrus notes; about 2 lemons will do just the trick.
- Large Eggs – Essential for moisture and binding; ensure they’re at room temperature for optimal mixing.
- Sour Cream – Provides an incredibly tender crumb; it’s best at room temperature too.
- Whole Milk – Balances the batter’s consistency; again, room temperature is ideal.
- Vanilla Extract – Elevates the overall flavor.
For the Lavender Glaze
- Whole Milk (for glaze) – Crucial for creating that silky glaze.
- Culinary Lavender – Infuses the glaze with a lovely floral aroma; make sure it’s food-grade.
- Powdered Sugar – Sweetens and thickens your glaze beautifully.
- Kosher Salt – Helps to balance the glaze’s sweetness.
- Vanilla Extract (glaze) – Adds a delightful depth to the flavor.
- Edible Flowers (optional) – Use for garnish to add a charming decorative touch.
Each ingredient works harmoniously to create the ultimate Mini Lemon Cakes with Lavender Glaze you will surely love!
Step‑by‑Step Instructions for The Ultimate Mini Lemon Cakes with Lavender Glaze
Step 1: Prepare Mini Cake Trays
Preheat your oven to 325°F (163°C) and prepare your mini cake trays by generously coating them with baking spray. This step is crucial for ensuring the mini lemon cakes release easily once baked. Set the trays aside while you mix the batter, allowing you to work smoothly and efficiently.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, kosher salt, and baking soda until well combined. This step ensures that your dry ingredients are evenly distributed, promoting a light and airy texture in your Ultimate Mini Lemon Cakes. Visual cues include a uniform mixture with no lumps for optimal results.
Step 3: Cream Butter and Sugars
Using a stand mixer fitted with a paddle attachment, beat the softened unsalted butter, granulated sugar, and light brown sugar with the lemon zest on medium speed. Continue mixing for about 3 minutes or until the mixture is light and fluffy. You’ll know it’s ready when it appears pale and creamy, indicating a delightful foundation for your cake batter.
Step 4: Incorporate Eggs
Add the large eggs one at a time to the butter-sugar mixture, mixing well after each addition. This will take about 1 minute per egg, contributing moisture and structure to your cakes. After adding all the eggs, the mixture should be smooth and fully combined, with a slightly glossy texture.
Step 5: Blend Wet Ingredients
In a separate bowl, whisk together the sour cream, whole milk, and vanilla extract until smooth. This step not only enriches the cake batter but also helps balance the flavors in your Ultimate Mini Lemon Cakes. Aim for a creamy consistency with no lumps, ensuring easy incorporation with the dry ingredients later.
Step 6: Combine Mixtures
Gradually alternate adding the flour mixture and the wet ingredients to the creamed butter mixture, starting and ending with the flour. Mix on low speed until just combined, about 30 seconds, to avoid overmixing. The batter should be smooth and slightly thick but avoid lumps for the best texture in your mini cakes.
Step 7: Bake
Divide the batter evenly among the prepared mini cake trays, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Your cakes should be golden brown on top and will spring back slightly when touched, signaling they’re ready to come out of the oven.
Step 8: Cool Cakes
Once baked, remove the mini cakes from the oven and let them cool in the trays for about 10 minutes. After cooling, carefully invert the trays onto a wire rack to release the cakes and allow them to cool completely for about 1 hour. This step is essential for getting them to the perfect serving temperature.
Step 9: Prepare Glaze
For the lavender glaze, microwave 1/4 cup of whole milk until hot, then add the culinary lavender and steep for approximately 10 minutes. After steeping, strain the lavender from the milk, then whisk it together with the powdered sugar until smooth. This glaze will beautifully enhance the flavor of the ultimate mini lemon cakes.
Step 10: Glaze Cakes
Once the cakes are completely cool, drizzle the lavender glaze generously over each mini cake. For an elegant touch, garnish with additional lemon zest and edible flowers if you desire. This final step transforms your Ultimate Mini Lemon Cakes with Lavender Glaze into a visually stunning and flavorful dessert perfect for any occasion.
How to Store and Freeze Mini Lemon Cakes
Room Temperature: Keep the mini lemon cakes at room temperature for up to 2 days in an airtight container to maintain their freshness.
Fridge: If you wish to extend their shelf life, transfer the cakes to the fridge for up to 5 days. Ensure they are wrapped well to prevent them from drying out.
Freezer: For longer storage, freeze the mini cakes in a freezer-safe container for up to 3 months. To prevent freezer burn, wrap each cake individually in plastic wrap before placing them in the container.
Reheating: To enjoy them warm, simply thaw in the refrigerator overnight, then reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will refresh the texture of your Ultimate Mini Lemon Cakes with Lavender Glaze beautifully.
What to Serve with Elegant Mini Lemon Cakes with Lavender Glaze
These delightful bites set the stage for a charming gathering, pairing beautifully with a variety of treats and beverages.
- Fresh Berries: A medley of strawberries, blueberries, and raspberries brings a bright, juicy contrast to the sweet cakes.
- Whipped Cream: Light and airy, a dollop of whipped cream adds a luscious creaminess that complements the citrusy flavors.
- Herbal Tea: A fragrant cup of chamomile or mint tea elegantly balances the sweetness while enhancing the floral notes.
- Cheese Plate: A selection of creamy cheeses, like brie or goat cheese, offers a savory counterpoint to the sweetness of the cakes.
- Lemon Sorbet: The chilled, zesty sorbet refreshes the palate, making it a delightful match for the lemony cakes.
- Sparkling Wine: A glass of bubbly adds a celebratory feel, with its effervescence cutting through the sweetness wonderfully.
- Earl Grey Tea: Infused with bergamot, this tea echoes the lavender’s floral notes, creating a harmonious pairing.
- Lemonade: A cold, refreshing lemonade heightens the lemon’s brightness, offering a nostalgic touch to your gathering.
Make Ahead Options
These Elegant Mini Lemon Cakes with Lavender Glaze are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cake batter up to 24 hours in advance; simply store it in the refrigerator in an airtight container. The mini cakes can also be baked ahead and kept covered at room temperature for up to 3 days. To maintain their delightful moisture, consider wrapping individual cakes in plastic wrap. When you’re ready to serve, glaze the cakes and let them sit for 10 minutes for the glaze to set perfectly, so each bite remains just as delicious as when freshly made. Enjoy the ease of meal prep while impressing your guests!
Expert Tips for Mini Lemon Cakes
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Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature to achieve a smooth batter, preventing any lumps in your Ultimate Mini Lemon Cakes.
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Avoid Overmixing: Mix just until combined when adding flour; overmixing can lead to dense cakes. Aim for a light and airy texture instead.
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Proper Cooling: Allow cakes to cool completely before glazing. This prevents the glaze from melting off and ensures it adheres beautifully.
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Accurate Baking Time: Check for doneness by inserting a toothpick; it should come out clean. Adjust baking time as needed based on your oven.
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Garnish Thoughtfully: Enhance visual appeal with edible flowers and lemon zest, offering a delightful finish that makes your cakes truly stand out at any gathering.
The Ultimate Mini Lemon Cakes Variations
Feel free to tailor these delightful mini cakes to suit your taste buds or dietary needs!
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a delicious gluten-free treat.
- Vegan: Swap eggs for flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use non-dairy milk.
- Berry Infusion: Add fresh blueberries or raspberries to the batter for a fruity twist that complements the lemon.
- Simple Lemon Glaze: Replace lavender with fresh lemon juice and powdered sugar for a classic glaze that amplifies the citrus flavor.
- Chocolate Drizzle: Top with a swirl of melted dark chocolate for an indulgent contrast to the lemony goodness.
- Mini Bundt Cakes: Bake in mini bundt pans for an extra-special presentation that adds a unique texture and moisture.
- Herbal Infusion: Experiment by infusing the glaze with other herbs, like rosemary, for a bold flavor with an aromatic touch.
- Citrus Medley: Add zest from oranges or limes along with the lemon for a vibrant and fresh flavor combination.
No matter which variations you choose, these Mini Lemon Cakes will continue to impress at your gatherings! For more mouthwatering ideas, don’t forget to check out my easy-to-make Lemon Zucchini Pasta or the delightful Lemon Cake to Die For.
The Ultimate Mini Lemon Cakes with Lavender Glaze Recipe FAQs
What should I look for when selecting lemons for this recipe?
Absolutely! For the best flavor, choose lemons that are bright yellow and feel heavy for their size. Avoid any lemons with dark spots or shriveled skin, as they may be overripe or dry. The zest from about two fresh lemons will give you the most vibrant citrus flavor needed for the cakes.
How should I store my Mini Lemon Cakes with Lavender Glaze?
To keep your delightful mini lemon cakes fresh, store them in an airtight container at room temperature for up to 2 days. If you want to extend their freshness, you can refrigerate them for up to 5 days. Just remember to wrap them well to prevent them from drying out!
Can I freeze these Mini Lemon Cakes?
Yes! If you wish to make them ahead of time, freeze the mini cakes in a freezer-safe container for up to 3 months. I recommend wrapping each cake individually in plastic wrap before placing them in the container to avoid freezer burn. When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes.
What should I do if my glaze is too liquidy or too thick?
Not to worry! If your lavender glaze is too thin, gradually add more powdered sugar until you achieve a thicker consistency; this will help it adhere better to the cakes. Conversely, if it’s too thick, you can add a small amount of milk, one teaspoon at a time, until you reach your desired smoothness. Just remember to mix thoroughly between each addition.
Are these cakes suitable for people with dietary restrictions?
Yes, you can easily customize the recipe for various dietary needs! To make them gluten-free, substitute the all-purpose flour with a gluten-free blend. For those with dairy allergies, you can use plant-based butter and non-dairy milk options. It’s always a good idea to double-check ingredient labels to ensure they meet specific dietary requirements.
Can my pets enjoy Mini Lemon Cakes with Lavender Glaze?
While your furry friends may be intrigued by the scent of lemon, it’s best to keep these cakes away from pets. The sugar and certain ingredients, like lavender, can be harmful to pets if ingested in large amounts. Always consult with your veterinarian before sharing any human food with your pets!
The Ultimate Mini Lemon Cakes with Lavender Glaze Delight
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C) and prepare mini cake trays with baking spray.
- In a mixing bowl, whisk together the all-purpose flour, kosher salt, and baking soda.
- Using a stand mixer, beat the softened butter, granulated and brown sugars, and lemon zest until light and fluffy.
- Add eggs one at a time, mixing well between additions.
- In another bowl, whisk together sour cream, whole milk, and vanilla extract.
- Gradually add the flour and wet mixtures to the butter mixture, alternating and mixing until just combined.
- Fill the prepared trays and bake for 18-20 minutes or until a toothpick comes out clean.
- Let the mini cakes cool in the trays for 10 minutes before transferring to a wire rack for an hour.
- Microwave 1/4 cup of whole milk until hot, steep culinary lavender for 10 minutes, then strain.
- Whisk the strained milk with powdered sugar until smooth.
- Drizzle the lavender glaze over cooled cakes and garnish with lemon zest and edible flowers as desired.
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