Description
Delightful mini lemon cakes infused with lavender glaze, perfect for any occasion.
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)
- Edible flowers and lemon zest (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease your muffin tin.
- In a mixing bowl, whisk together flour, kosher salt, and baking soda. Set aside.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add grated lemon zest and mix until incorporated.
- Beat in eggs one at a time, then add sour cream, whole milk, and vanilla extract. Mix until smooth.
- Gradually add dry ingredients, folding gently until just incorporated.
- Fill muffin cups about 2/3 full and bake for 15-18 minutes, or until a toothpick comes out clean.
- Cool in the tin for about 5 minutes, then transfer to a cooling rack.
- For the glaze, blend powdered sugar, remaining whole milk, lavender, salt, and vanilla extract until smooth.
- Dip cooled cakes in the glaze and garnish with edible flowers and lemon zest.
Notes
Cakes can be stored in an airtight container at room temperature for up to 3 days. The glaze is best added just before serving.
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 14g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg