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The Ultimate Mini Lemon Cakes

The Ultimate Mini Lemon Cakes That Wow Every Occasion

These Ultimate Mini Lemon Cakes are a delightful fusion of zesty bright citrus and floral lavender, perfect for every occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-purpose flour Can be replaced with gluten-free flour blend.
  • 1/2 teaspoon Kosher salt Use regular salt if kosher is unavailable.
  • 1 teaspoon Baking soda Do not substitute with baking powder.
  • 1/2 cup Unsalted butter Ensure it's softened for optimal mixing.
  • 1/2 cup Granulated sugar White sugar can also be substituted.
  • 1/4 cup Light brown sugar Feel free to use all granulated sugar instead.
  • 2 tablespoons Grated lemon zest Use zest from about 2 fresh lemons.
  • 2 large Eggs Make sure they are at room temperature.
  • 1/2 cup Sour cream Full-fat yogurt can be used as a substitute.
  • 1/2 cup Whole milk Any milk (including non-dairy) works.
  • 1 teaspoon Vanilla extract Pure vanilla is recommended for best taste.
For the Lavender Glaze
  • 1/4 cup Culinary lavender Ensure it is food-grade for safety.
  • 1 cup Powdered sugar Can be mixed with fresh lemon juice instead of milk.
For Garnish
  • Edible flowers Optional; consider using violas or pansies.

Equipment

  • stand mixer
  • Mini cake trays
  • medium bowl
  • Mixing Bowl
  • Whisk
  • Microwave

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C).
  2. Coat 2 (6-cup) mini cake trays with baking spray.
  3. In a medium bowl, whisk together the flour, salt, and baking soda until combined.
  4. In a stand mixer, beat the softened butter with sugars and lemon zest for about 3 minutes until light and fluffy.
  5. Incorporate the eggs one at a time, mixing thoroughly after each addition.
  6. In a separate bowl, whisk together sour cream, milk, and vanilla. Gradually add this wet mixture to dry ingredients.
  7. Evenly divide the batter into the prepared trays, filling each about 2/3 full.
  8. Bake for 18–20 minutes, or until a toothpick comes out clean, then cool in trays for 10 minutes.
  9. To make the lavender glaze, microwave 1/4 cup of milk for 1 minute, then steep the lavender in the warm milk for 10 minutes.
  10. Strain the lavender from the milk and mix it with powdered sugar to achieve a smooth glaze.
  11. Drizzle the lavender glaze over fully cooled cakes and garnish with edible flowers and additional lemon zest.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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