Description
Delightful bite-sized lemon cakes with a hint of lavender glaze, perfect for any occasion.
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 tablespoon 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 teaspoon vanilla extract
- 1/2 teaspoon culinary lavender
- 1 1/2 cups powdered sugar
- Edible flowers and extra lemon zest for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease your mini cake pans.
- Whisk together the flour, salt, and baking soda in a medium-sized bowl.
- Cream the softened butter with granulated and brown sugars until fluffy, about 2-3 minutes.
- Mix in the lemon zest and eggs, combining thoroughly after each addition.
- Stir in the sour cream, milk, and vanilla extract until well blended.
- Gradually mix in the dry ingredients, being careful not to overmix.
- Divide the batter into your prepared cake pans, filling them to about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick comes out clean when inserted in the center.
- Let the cakes cool completely on a wire rack before glazing them.
- Combine powdered sugar, milk, lavender, and vanilla until smooth and the consistency is thick but pourable.
- Drizzle the lavender glaze over each cooled cake and garnish with edible flowers and lemon zest.
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American