Mini Lemon Cakes
These mini lemon cakes are soft, flavorful, and perfect for any occasion.
Equipment
- Mixing bowl
- muffin tin
Ingredients
For the Mini Lemon Cakes
- 1 ⅓ cups all-purpose flour
- ½ teaspoon kosher salt
- ⅛ teaspoon baking soda
- ½ cup unsalted butter, softened Crucial for a light and fluffy cake.
- ⅔ cup granulated sugar
- ⅓ cup packed light brown sugar A mix for flavor and moisture.
- 1 tablespoon grated lemon zest From about 2 fresh lemons.
- 2 large eggs, at room temperature For a smooth, well-emulsified batter.
- ¼ cup sour cream, at room temperature The secret to an incredibly tender crumb.
- ¼ cup whole milk, at room temperature
- 1 teaspoon vanilla extract
For the Lavender Glaze & Garnish
- ¼ cup whole milk For the infused glaze.
- ½ teaspoon dried culinary lavender Ensure it’s food-grade!
- 1 ½ cups powdered sugar
- a pinch kosher salt
- ⅛ teaspoon vanilla extract
- Edible flowers (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease the muffin tin.
- In a mixing bowl, combine flour, salt, and baking soda. In another bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, whole milk, lemon zest, and vanilla extract. Gradually add dry ingredients, mixing until just combined.
- Pour batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
- For the glaze, heat milk and lavender in a small saucepan until warm. Strain and mix with powdered sugar, salt, and vanilla until smooth.
- Drizzle glaze over cooled cakes and garnish with edible flowers if desired.
Notes
You can adjust the amount of lemon zest based on your taste preference.