Description
Indulge in the bright and refreshing flavors of Mini Lemon Cakes With Lavender Glaze, a delightful dessert that elevates any gathering. These moist mini bundt cakes are perfectly portioned to satisfy your sweet tooth without overindulging. The zesty lemon pairs beautifully with the subtle floral notes of lavender, creating a unique taste sensation. Ideal for brunches, tea parties, or special occasions, these elegant cakes are sure to impress your guests with their sophisticated presentation and delicious flavor.
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
- 1/4 cup whole milk for glazing
- 1/2 tsp culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 tsp kosher salt
- 1/8 tsp vanilla extract
- Edible flowers for garnish
- Lemon zest for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini bundt cake pan.
- In one bowl, whisk together flour, salt, and baking soda. In another bowl, cream together softened butter, granulated sugar, brown sugar, and lemon zest until fluffy. Add eggs one at a time, mixing well after each addition. Blend in sour cream and vanilla extract.
- Gradually add the dry ingredients into the wet ingredients alternating with the milk until just combined—avoid overmixing.
- Fill each cavity of the bundt pan about two-thirds full and bake for approximately 20 minutes or until a toothpick comes out clean.
- For the glaze, warm milk with culinary lavender in a small saucepan until fragrant; strain out lavender buds and mix with powdered sugar and vanilla until smooth.
- Once cakes cool completely, drizzle or dip them in the lavender glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (45g)
- Calories: 160
- Sugar: 15g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg