How can I make these cakes gluten-free?

To make Mini Lemon Cakes With Lavender Glaze gluten-free, simply swap out the all-purpose flour for your favorite gluten-free flour blend. Make sure the blend includes binding ingredients such as xanthan gum, or add a little to improve texture.

Can I substitute lavender in the glaze?

Yes! If you're not a fan of lavender, you can replace it with vanilla extract or lemon extract to enhance the glaze's flavor. Make sure to adjust the quantity according to your tastes.

How do I store the cakes to keep them fresh?

Store the cakes in an airtight container at room temperature. They will stay fresh for about five days. If you want to keep them longer, try refrigerating them, but be aware that the texture might change.

Can I add other flavors to the cakes?

Absolutely! You can add berries like blueberries or strawberries to the batter for extra flavor. Coconut and almond extracts can also be great additions to enhance the overall taste.

What occasions are these cakes best for?

Mini Lemon Cakes With Lavender Glaze are perfect for a variety of occasions, including tea parties, bridal showers, and sunny picnics. Their light and refreshing flavor makes them ideal for spring and summer events.

Mini Lemon Cakes With Lavender Glaze: Simple and Irresistible

Ingredients

Scale

2 cups all-purpose flour
1/2 tsp kosher salt
1 tsp baking soda
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup light brown sugar
2 tbsp grated lemon zest
3 large eggs
1/2 cup sour cream
1/2 cup whole milk
1 tsp vanilla extract
1 tbsp culinary lavender
1 1/2 cups powdered sugar
1/4 tsp kosher salt
1 tsp vanilla extract (for glaze)
Edible flowers (for garnish)
Lemon zest (for garnish)

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Instructions

Preheat your oven to 350°F (175°C). Grease a mini muffin tin and set it aside.
Combine all-purpose flour, kosher salt, and baking soda in a mixing bowl and whisk them together. Set aside.
Beat the unsalted butter, granulated sugar, and light brown sugar until creamy, about 3 minutes.
Add in the grated lemon zest and mix until well combined. Beat in the eggs, one at a time.
Blend in the sour cream, whole milk, and vanilla extract until smooth. Gradually add the flour mixture.
Distribute the batter in the prepared muffin tin, filling each cup two-thirds full. Bake for approximately 15-18 minutes.
Cool the cakes in the pan for 5 minutes before transferring them to a wire rack.
Prepare the lavender glaze by whisking together powdered sugar, milk, culinary lavender, and a pinch of salt until smooth.
Drizzle the glaze over the cooled mini cakes. Garnish with edible flowers and lemon zest.

Notes

For best flavor, use fresh lemon juice. Make sure ingredients are at room temperature for better texture.

Author: robert-thompson
Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 mini cake
Calories: 180
Sugar: 10g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0g
Protein: 2g
Cholesterol: 40mg