Can I make Mini Lemon Cakes with Lavender Glaze in a muffin tin?

Yes! Use a standard muffin pan and fill about 2/3 full. Bake around 16–19 minutes , checking early.

What can I use instead of sour cream?

Plain full-fat Greek yogurt is a great swap. It keeps that tender crumb and slight tang.

How do I store leftovers?

Store glazed cakes in an airtight container at room temperature for 1–2 days , or in the fridge for up to 5 days . Let them come to room temp before serving for best texture.

Can I freeze the mini lemon cakes?

Absolutely. Freeze the cakes un-glazed (wrap well) for up to 2 months . Thaw, then glaze fresh.

What if I don’t have culinary lavender?

Skip it and make a simple vanilla-lemon glaze instead (milk + powdered sugar + vanilla, plus a little lemon zest). Still bright and lovely.

Mini Lemon Cakes with Lavender Glaze: Blissful 6-Pack

Description

Mini Lemon Cakes with Lavender Glaze are soft, buttery mini cakes bursting with fresh lemon zest and topped with a delicate floral glaze. Perfect for brunch, showers, spring gatherings, or an elegant afternoon treat.

Ingredients

Scale

For the Mini Lemon Cakes

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 (about 2 lemons)
2 large eggs, room temperature
1/4 cup sour cream, room temperature
1/4 cup whole milk, room temperature
1 tsp vanilla extract

For the Lavender Glaze

1/4 cup whole milk
1/2 tsp dried culinary lavender (food-grade)
1 1/2 cups powdered sugar
Pinch kosher salt
1/8 tsp vanilla extract

Optional Garnish

Lemon slices
Edible flowers (violas or pansies)
Fresh lavender sprigs

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (165°C). Grease two 6-cup mini cake pans thoroughly.
Mix dry ingredients. In a medium bowl, whisk flour, salt, and baking soda.
Cream butter and sugars. Beat butter, granulated sugar, brown sugar, and lemon zest on medium speed for about 3 minutes until light and fluffy.
Add eggs. Beat in eggs one at a time, mixing well after each addition.
Combine wet ingredients. In a small bowl, whisk sour cream, milk, and vanilla.
Alternate additions. Add flour mixture in three parts, alternating with sour cream mixture in two parts. Begin and end with flour. Mix just until combined.
Fill pans. Spoon about 3 tablespoons of batter into each mini cake well. Tap pans gently to remove air bubbles.
Bake 18–20 minutes or until a toothpick inserted in the center comes out clean.
Cool. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
Make glaze. Warm milk until steaming. Remove from heat, add lavender, and steep 10 minutes. Strain.
Whisk glaze. Combine powdered sugar, salt, vanilla, and infused milk until smooth and pourable.
Glaze cakes. Drizzle over cooled cakes. Garnish as desired.

Notes

Use only culinary-grade lavender to avoid bitterness.
Do not overbake; mini cakes dry quickly.
Cakes freeze well unglazed for up to 2 months.
Greek yogurt may substitute for sour cream.
Adjust glaze thickness with more milk (thinner) or powdered sugar (thicker).

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 290 kcal
Sugar: 26 g
Sodium: 95 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 65 mg