Description
Bright and soft bite-sized lemon cakes with a gentle floral lavender glaze, perfect for spring tea or garden parties.
Ingredients
Scale
- 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