Description
Sophisticated mini cakes with a bright lemon sponge and floral lavender glaze. Moist, delicate, and refined, perfect for tea parties or special occasions. Fluffy crumb balanced by sweetly aromatic icing in just 1 hour 55 minutes.
Ingredients
1 1/3 cups all-purpose flour
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
1/3 cup light brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons fresh lemon zest
1/4 cup whole milk
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
For the lavender glaze:
1 1/2 cups confectioners’ sugar
1 tablespoon culinary lavender buds
3 tablespoons whole milk (steeped)
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease and flour 12 mini muffin tin cups.
Sift flour, baking powder, and salt into a bowl. Set aside.
In a mixer, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add lemon zest; mix well. Beat in egg, vanilla, and sour cream.
Gradually add dry ingredients; fold gently to avoid overmixing. Fold in milk.
Divide batter among prepared tin cups. Bake 20 minutes until golden. Cool completely.
For glaze: Steep lavender buds in warm milk for 10 minutes, strain. Whisk into confectioners’ sugar and salt until smooth. Drizzle over cooled cakes.
Notes
Room temperature butter ensures smooth creaming.
Sift flour before measuring for consistent aeration.
Steeping lavender creates smooth, aromatic glaze without grit.
Store in airtight container up to 3 days.
- Prep Time: 25
- Cook Time: 20
- Category: Easy Cake Recipes for Every Occasion
- Method: Baking
- Cuisine: American/Fusion
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 17g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 0.4g
- Protein: 3g
- Cholesterol: 30mg