The Ultimate Mini Lemon Cakes with Lavender Glaze (Elegant & Easy!)
Imagine the most elegant, charming, and utterly delicious little cake you can dream of. Picture a perfectly tender, moist lemon cake, bursting with bright citrus flavor, enrobed in a sweet, fragrant glaze delicately infused with the sophisticated floral notes of lavender. Now, imagine it adorned with a delicate edible flower, ready to be the star of your next tea party or brunch. That, my friends, is the stunning, unforgettable magic of these Mini Lemon Cakes with Lavender Glaze. This is, without a doubt, the most beautiful and impressive individual dessert you will ever bake.
I promise you, from the moment the incredible aroma of lemon and lavender fills your kitchen, you’ll feel like you’re in a charming European patisserie. These little cakes are a true feast for the senses, perfect for a bridal or baby shower, a special birthday, or any time you want to serve a dessert that feels like a precious gift. Each bite is a perfect harmony of bright, zesty, sweet, and floral notes.
Get ready to create an edible work of art that is as delicious and delightful as it is beautiful.
Why You Will Be Obsessed with These Mini Cakes!
You are going to be so incredibly proud of these beautiful and delicious little cakes. They are a guaranteed sensation. Here’s why you have to make them:
- A Truly Elegant and Sophisticated Flavor: The unique and delicate pairing of bright lemon with fragrant, floral lavender is a gourmet flavor combination that is absolutely unforgettable.
- Incredibly Moist and Tender Crumb: The use of butter, sour cream, and whole milk in the batter creates a cake with a wonderfully soft, rich, and moist texture that is simply divine.
- Surprisingly Simple to Make: While they look incredibly fancy and professional, the cake batter is a simple creaming method, and the infused glaze is straightforward and easy to prepare.
- The Perfect Special Occasion Treat: These little cakes are the ideal dessert for a bridal shower, baby shower, Mother’s Day brunch, tea party, or any elegant celebration.
Recipe Snapshot
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Cool Time | 1 hour |
| Total Time | 1 hour 50 minutes |
| Servings | 12 mini cakes |
| Calories | ~320 kcal per cake |
| Course | Dessert |
| Cuisine | American / French-Inspired |
| Difficulty/Method | Easy / Baking |
Your Shopping List for These Elegant Cakes
This recipe uses a handful of beautiful ingredients to create its signature flavor. Here’s what you’ll need:
→ 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 → Crucial for a light and fluffy cake.
- 2/3 cup granulated sugar & 1/3 cup packed light brown sugar → A mix for flavor and moisture.
- 1 Tbsp. grated lemon zest → From about 2 fresh lemons.
- 2 large eggs, at room temperature → For a smooth, well-emulsified batter.
- 1/4 cup sour cream, at room temperature → The secret to an incredibly tender crumb.
- 1/4 cup whole milk, at room temperature
- 1 tsp. vanilla extract
→ For the Lavender Glaze & Garnish
- 1/4 cup whole milk → For the infused glaze.
- 1/2 tsp. dried culinary lavender → Ensure it’s food-grade!
- 1 1/2 cups powdered sugar
- A pinch of kosher salt & 1/8 tsp. vanilla extract
- Edible flowers (like violas or pansies) → Optional, for a stunning final touch.
Let’s Get Baking! Your Step-by-Step Guide
Ready to create the most charming little cakes ever? This process is so rewarding and smells divine.
Part 1: The Tender Lemon Cakes
- Preheat and Prep: Preheat your oven to 325°F (165°C). Thoroughly coat two 6-cup mini cake trays (like a mini bundt pan) with baking spray.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, salt, and baking soda.
- Cream Butter and Sugars: In the bowl of a stand mixer with the paddle attachment, beat the softened butter, both sugars, and the lemon zest on medium speed for about 3 minutes, until light and fluffy.
- Add Wet Ingredients: Add the room-temperature eggs, one at a time, beating well after each. In a separate small bowl, whisk together the sour cream, milk, and vanilla.
- Alternate and Combine: With the mixer on low speed, add the flour mixture in three parts, alternating with the sour cream mixture in two parts (beginning and ending with the dry ingredients). Mix only until just combined.
- Fill and Bake: Divide the batter evenly among the prepared mini cake wells (about 3 tablespoons each). Firmly tap the trays on the counter a few times to release any large air bubbles. Bake for 18 to 20 minutes, until a wooden pick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in their trays for 10 minutes before carefully inverting them onto a wire rack to cool completely, which will take about 45 minutes to an hour.
Part 2: The Fragrant Lavender Glaze
- Infuse the Milk: When the cakes are cool, place the 1/4 cup of milk in a small microwavable bowl and microwave on HIGH for 1 minute until hot. Add the dried lavender and let it steep for 10 minutes, like making tea.
- Strain and Mix: Strain the infused milk through a fine-mesh strainer into a small bowl, discarding the lavender buds. In a separate medium bowl, stir together the powdered sugar, salt, and vanilla.
- Create the Glaze: Gradually stir the steeped milk into the powdered sugar mixture, one teaspoon at a time, until you achieve a smooth, pourable consistency.
- Glaze and Garnish: Drizzle the lavender glaze over the cooled mini cakes. Garnish with a little extra lemon zest and some beautiful edible flowers, if desired.
Mini Lemon Cakes With Lavender Glaze
Ingredients
Equipment
Method
- Preheat oven to 325°F. Thoroughly coat 2 (6-cup) mini cake trays with baking spray. Whisk together flour, salt, and baking soda.
- In a stand mixer, beat butter, sugars, and lemon zest on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each.
- In a small bowl, whisk together sour cream, milk, and vanilla. With the mixer on low, gradually add the flour mixture and sour cream mixture in alternating batches, beginning and ending with flour. Mix just until combined.
- Divide batter evenly among prepared trays. Tap trays on the counter to release air bubbles. Bake for 18 to 20 minutes, until a wooden pick comes out clean.
- Let cool in trays for 10 minutes, then invert onto a wire rack to cool completely, about 1 hour.
- When cakes are cool, microwave 1/4 cup milk for 1 minute until hot. Add lavender and let steep for 10 minutes. Strain the milk through a fine mesh strainer, discarding the lavender.
- In a medium bowl, combine powdered sugar, salt, and vanilla. Gradually stir in the steeped milk, 1 teaspoon at a time, until you have a smooth, pourable glaze.
- Drizzle the cooled cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers, if desired.
Notes
WiseRecipes’ Top Tips for Perfect Mini Cakes
These simple secrets will ensure your elegant little cakes are flawless.
- Room Temperature Ingredients are a MUST. This is the golden rule for a perfect cake crumb. Having your butter, eggs, sour cream, and milk all at room temperature allows them to emulsify properly, creating a smooth batter and a tender, even-textured cake.
- Don’t Overmix the Batter. Once you start alternating the wet and dry ingredients, mix on the lowest speed and only until the flour is just incorporated. Overmixing develops gluten and will make your cakes tough instead of tender.
- Tap the Pans! The simple step of tapping the filled pans firmly on the counter is a pro-baker trick. It helps to release any large air bubbles trapped in the batter, which prevents unsightly tunnels or holes in your finished cakes.
- Steep the Lavender Properly. Letting the dried lavender steep in the hot milk for the full 10 minutes is key to extracting its beautiful, floral flavor. Don’t rush this step for the most fragrant glaze.
- Achieve the Perfect Glaze Consistency. Add the steeped milk to your powdered sugar very slowly, a little at a time, while stirring. Stop as soon as you have a glaze that is thick but still pourable. It’s much easier to thin a thick glaze than it is to thicken a runny one!
Keep Them Fresh! Storing Your Elegant Cakes
These beautiful cakes are a fantastic make-ahead treat for any celebration.
- Storage: Once the glaze has fully set, the mini cakes can be stored in an airtight container at room temperature for up to 3 days. They are a perfect dessert to prepare the day before a party.
FAQs: Your Mini Lemon Cake Questions, Answered!
Where can I find culinary lavender and edible flowers?
You must use culinary-grade lavender, which is specifically grown for consumption. You can find it in the spice aisle of well-stocked grocery stores, at specialty spice shops, or online. Edible flowers like violas and pansies can often be found in the fresh herb section of grocery stores, especially in the spring and summer, or at farmers’ markets.
What if I don’t have a mini cake or bundt pan?
No problem! This recipe will work perfectly as 12 standard-sized cupcakes. Just line a muffin tin with paper liners and bake for 18-22 minutes. You could also bake it as a single 9-inch round cake or an 8×8-inch square cake, though you will need to increase the baking time to 30-40 minutes.
Can I make these cakes gluten-free?
Yes, this recipe should adapt well to a gluten-free version. Simply substitute the all-purpose flour with an equal amount of a high-quality, one-to-one gluten-free baking flour blend that contains xanthan gum.
Can I make a plain lemon glaze instead?
Of course! If you’re not a fan of lavender, you can simply omit it. For a delicious plain lemon glaze, mix the powdered sugar with a few tablespoons of fresh lemon juice instead of the steeped milk until you reach your desired consistency.
Final Thoughts: A Bite of Springtime Elegance
There is something so special about an individual dessert that feels like it was made just for you. These Mini Lemon Cakes with Lavender Glaze are a true celebration of bright, elegant, and sophisticated flavors. They are a rewarding, beautiful, and utterly delicious treat that I know will bring a touch of sunshine and artistry to your table. Happy baking!
