Description
Delightful mini cakes featuring a burst of lemon flavor and a hint of lavender, perfect for any gathering or afternoon tea.
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 about 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 (180°C) and grease a mini muffin tin or line it with mini cupcake liners.
- Whisk together the flour, salt, and baking soda in a bowl. Set it aside.
- Cream the softened butter with both the granulated and brown sugars until light and fluffy.
- Stir in the grated lemon zest, then add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream and whole milk, followed by the vanilla extract.
- Incorporate the dry ingredients into the wet mixture until just combined. Be careful not to overmix!
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the lavender glaze while the cakes are cooling: In a small saucepan, heat the 1/4 cup milk and add the culinary lavender. Let it simmer for 5 minutes, then strain to remove the lavender flowers.
- Mix the strained milk with powdered sugar, salt, and a little extra vanilla extract in a bowl, adjusting the thickness with more powdered sugar or milk as necessary.
- Drizzle the glaze over the cooled mini cakes and let it set for a few minutes.
- Garnish with edible flowers and a sprinkle of lemon zest for that extra special touch!
Notes
These mini cakes can be enjoyed plain or with a dollop of whipped cream or lemon sorbet beside them. Store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg