Description
Delightfully soft mini lemon cakes with a fragrant lavender glaze, perfect for any spring 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
- 1/2 tsp. culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 tsp. kosher salt
- 1/8 tsp. vanilla extract (for glaze)
- Edible flowers and lemon zest (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and prepare your muffin tin.
- Combine the flour, salt, and baking soda in a bowl and set aside.
- Mix the softened butter with granulated and brown sugar until fluffy.
- Add the eggs, lemon zest, and vanilla, mixing until smooth.
- Incorporate the sour cream and milk into the mixture.
- Combine the dry ingredients into the wet mixture, folding gently.
- Fill the muffin tin with the batter.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Make the lavender glaze by mixing powdered sugar, lavender, salt, and vanilla, adjusting consistency with milk.
- Glaze the mini cakes after cooling and garnish with edible flowers and lemon zest.
Notes
Store leftovers in an airtight container for up to three days. Can be frozen for longer storage.
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg