I love baking small treats, and Mini Lemon Cakes With Lavender Glaze are a bright, soft bite that I make for spring tea. They mix lemon and a little lavender for a gentle floral note that pairs with tea or coffee, and they feel fancy without a fuss. I also like to serve them after a light lunch or at a garden party; they always vanish fast.
Dad James first tried these at my house and said they tasted like sunshine. Mom Eva and Sister Jennifer both asked for the recipe at once.
Your Ingredients List
- 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
- 1/2 tsp. culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 tsp. kosher salt
- 1/8 tsp. vanilla extract
- as needed Edible flowers and lemon zest (for garnish)
My Go-To Equipment
I keep a small muffin tin or mini cake pan handy for these cakes. I also use a hand mixer and a small sieve for the powdered sugar. If you like floral frostings, I have a linked recipe for a lovely lavender buttercream frosting that pairs well with lemon for bigger cakes.
The Simple Steps to Follow
- Preheat the oven and grease your mini pans.
- Whisk flour, salt, and baking soda in a bowl.
- Beat butter and both sugars until light.
- Add lemon zest and eggs, one at a time, beating after each.
- Stir in sour cream, milk, and vanilla until smooth.
- Fold in the dry mix until just combined.
- Spoon batter into pans and bake until a toothpick comes out clean.
- Cool cakes in the pan, then move to a rack to cool fully.
- Heat 1/4 cup milk with lavender, let steep, then strain.
- Whisk powdered sugar, strained lavender milk, salt, and vanilla to a smooth glaze.
- Drizzle glaze over cooled cakes and add edible flowers and lemon zest.
Healthy Twists on a Classic
I sometimes swap half the butter for Greek yogurt to lower fat and add protein. You can also use coconut sugar for a deeper flavor and a bit less refined sugar. For a gluten-free option, try a 1:1 gluten-free flour blend.
Serving Suggestions From My Table
I like them with plain tea, sparkling water with mint, or a small scoop of vanilla gelato. For a spring tray, I pair these with light cookies; my lemon lavender cookies make a nice match on the same plate.
Getting It Just Right
Measure your flour by spooning it into the cup and leveling it for light cakes. Do not overmix after you add the flour or the cakes can be dense. Let the glaze sit a few minutes after you pour it so it sets lightly and does not slide off.
How to Store Leftovers
Keep leftover cakes in an airtight container at room temperature for up to two days. For longer storage, chill them for up to five days or freeze them without glaze, wrapped well, for up to two months.
Enjoy Every Moment
I bake these when I want a simple treat that feels special. They are small, bright, and easy to share, and I hope they bring a hint of joy to your table like they do to mine.
A Few Common Questions
Can I make Mini Lemon Cakes With Lavender Glaze ahead of time?
Yes. You can bake the cakes a day ahead and keep them unglazed in an airtight container. Add the glaze just before serving so it stays fresh and pretty.
How do I keep the floral taste mild in Mini Lemon Cakes With Lavender Glaze?
Use culinary lavender and steep it briefly in warm milk. Taste the milk before you add powdered sugar, and strain out the flowers so the flavor stays light, not bitter.
Can I freeze Mini Lemon Cakes With Lavender Glaze?
Yes, freeze the cakes without glaze. Wrap them tightly and store in a freezer bag. Thaw at room temperature and add glaze after they are fully thawed.
Print
Mini Lemon Cakes With Lavender Glaze
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Bright and soft bite-sized lemon cakes with a gentle floral lavender glaze, perfect for spring tea or garden parties.
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
- 1/2 tsp. culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 tsp. kosher salt
- 1/8 tsp. vanilla extract
- As needed: Edible flowers and lemon zest (for garnish)
Instructions
- Preheat the oven and grease your mini pans.
- Whisk flour, salt, and baking soda in a bowl.
- Beat butter and both sugars until light and fluffy.
- Add lemon zest and eggs, one at a time, beating after each addition.
- Stir in sour cream, milk, and vanilla until smooth.
- Fold in the dry mix until just combined.
- Spoon batter into pans and bake until a toothpick comes out clean.
- Cool cakes in the pan for a few minutes, then move to a rack to cool fully.
- Heat 1/4 cup milk with lavender, let steep, then strain.
- Whisk powdered sugar, strained lavender milk, salt, and vanilla to a smooth glaze.
- Drizzle glaze over cooled cakes and add edible flowers and lemon zest.
Notes
Measure flour carefully to ensure light cakes. Avoid overmixing after adding flour to prevent density.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon, lavender, mini cakes, spring desserts, tea party snacks