Description
Delight in these charming mini lemon cakes, infused with zesty citrus and draped in a delicate lavender glaze, perfect for any gathering.
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
- 1/8 tsp. vanilla extract, as needed
- Edible flowers and lemon zest (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Prepare your muffin pan by spraying it with non-stick spray or lining it with cupcake liners.
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, kosher salt, and baking soda.
- Cream Butter and Sugars: Beat the softened unsalted butter, granulated sugar, and brown sugar until creamy.
- Add the Eggs and Flavorings: Incorporate the eggs, one at a time, mixing thoroughly after each addition.
- Mix in Wet Ingredients: Slowly add the room-temperature sour cream and whole milk, mixing until just combined.
- Incorporate Dry with Wet: Gently fold in the dry ingredients until there are no visible flour pockets.
- Fill the Muffin Pan: Spoon the batter evenly into each muffin cup, filling them about three-quarters full.
- Bake: Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow cooling for 5 minutes before transferring to a cooling rack.
- Prepare the Lavender Glaze: In a bowl, combine powdered sugar with the 1/4 cup of whole milk. Whisk until fully integrated.
- Add Flavor: Include the culinary lavender and a pinch of kosher salt, adjusting consistency if needed.
- Glaze the Cakes: Once cooled, drizzle the lavender glaze over each mini cake.
- Garnish and Serve: Top with lemon zest and an edible flower for presentation.
Notes
Make-ahead tips: Bake a day in advance and prepare the glaze just before serving for freshness.
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg