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Mini Lemon Cakes With Lavender Glaze

Mini Lemon Cakes With Lavender Glaze
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Indulge in the refreshing delight of Mini Lemon Cakes With Lavender Glaze. Perfectly moist and bursting with zesty lemon flavor, these charming mini bundt cakes are topped with a delicate lavender glaze that adds a unique floral note. Ideal for brunches, tea parties, or simply as a sweet afternoon treat, these elegant desserts are sure to impress anyone who takes a bite. Made with simple pantry staples and easy-to-follow instructions, you’ll have these delightful cakes ready in no time. Garnished with edible flowers and lemon zest, they not only taste amazing but look stunning on any serving platter.

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 (for glaze)
  • 1/2 tsp. culinary lavender
  • 1 1/2 cups powdered sugar
  • 1/4 tsp. kosher salt (for glaze)
  • 1/8 tsp. vanilla extract (for glaze)
  • as needed Edible flowers and lemon zest (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
  2. In one bowl, combine the flour, salt, and baking soda; set aside.
  3. In another bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy; mix in lemon zest.
  4. Add eggs one at a time, followed by sour cream and vanilla extract; mix until smooth.
  5. Gradually add dry ingredients while alternating with milk until just combined.
  6. Pour the batter into the prepared pan, filling each mold two-thirds full. Bake for 18–20 minutes or until a toothpick comes out clean.
  7. For the glaze, warm whole milk with culinary lavender in a saucepan; strain out lavender buds and whisk in powdered sugar until smooth.
  8. Once cooled, drizzle glaze over cakes and garnish with edible flowers and lemon zest.

Nutrition

Find it online: https://happycookingtime.com/mini-lemon-cakes-with-lavender-glaze/