Description
Delightful mini cakes with a refreshing lemon flavor and a unique lavender glaze, perfect for 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
- 1 1/2 cups powdered sugar
- Edible flowers and lemon zest (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease your mini cake pans.
- Whisk together the flour, salt, and baking soda in a mixing bowl.
- Cream the softened butter with both granulated and brown sugars until fluffy.
- Add the grated lemon zest and the eggs, mixing well after each addition.
- Stir in the sour cream, whole milk, and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared cake pans and bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool completely before glazing.
- Mix the powdered sugar with milk, lavender, and vanilla for the glaze.
- Drizzle the lavender glaze over the cooled cakes and garnish with edible flowers or additional lemon zest.
Notes
Make sure your butter and eggs are at room temperature for best results. You can freeze unglazed cakes for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American