Description
Delicate and fragrant, these Mini Lemon Cakes with Lavender Glaze are a delightful treat that combines the zesty freshness of lemon with the subtle floral notes of lavender. Perfect for special occasions or afternoon tea.
Ingredients
Scale
Lemon Cakes:
- 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
Lavender Glaze:
- 1/4 cup whole milk
- 1/2 tsp. culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 tsp. kosher salt
- 1/8 tsp. vanilla extract
- Edible flowers and lemon zest (for garnish)
Instructions
- Make the Lemon Cakes: Preheat oven. Coat cake trays. Whisk flour, salt, and baking soda. Beat butter, sugars, and lemon zest. Add eggs. Alternate adding flour and sour cream mixture. Bake and cool.
- Make the Glaze and Serve: Heat milk with lavender. Strain. Mix powdered sugar, salt, and vanilla. Gradually add milk. Drizzle over cakes. Garnish with zest and flowers.
Notes
- You can store these cakes in an airtight container at room temperature for up to 3 days.
- For a stronger lavender flavor, you can steep the milk with lavender for a longer period.
Nutrition
- Serving Size: 1 mini cake with glaze (approximately 70g)
- Calories: 240
- Sugar: 23g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg