Description
Delightful mini lemon cakes topped with a fragrant lavender glaze, perfect for adding brightness to any occasion.
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
- 1/2 tsp culinary lavender
- Powdered sugar (for glaze)
- Milk (for blooming lavender in glaze)
- Lemon juice (optional, for glaze)
Instructions
- Preheat your oven to 350°F and prepare the mini muffin tray by lining it with paper liners or greasing it well.
- Whisk together the flour, kosher salt, and baking soda in a medium bowl. Set aside.
- Cream together the softened butter, granulated sugar, and light brown sugar in a large mixing bowl until light and fluffy.
- Add eggs one at a time, ensuring proper incorporation. Next, mix in the lemon zest and vanilla extract.
- Gradually introduce the sour cream and whole milk, beating until smooth.
- Fold in the dry ingredients, mixing gently until just combined.
- Spoon the batter into the prepared mini muffin tray, filling each cup about 3/4 full.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean. Allow to cool before transferring to a wire rack.
- For the lavender glaze, sift powdered sugar into a bowl. Warm milk and steep the lavender for 15 minutes, then strain and add to the sugar.
- Drizzle the glaze over cooled mini cakes and allow to set before serving.
Notes
For a hint of tartness, incorporate lemon juice into the glaze. Store unglazed cakes in an airtight container for freshness.