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Adem Recipes

Mini Lemon Cakes with Lavender Glaze

Soft mini lemon cakes with a light lavender flavor and a simple citrus glaze—perfect for spring baking.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 10 mini cakes
Ingredients Method Notes

Ingredients
  

For the cakes:
  • 1/2 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 2 large eggs
  • 1 1/8 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 1/3 cups all-purpose flour
  • 1/8 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 cup whole milk
  • 1/4 cup sour cream
  • 1/2 teaspoon culinary lavender
For the glaze:
  • 1 1/2 cups powdered sugar
  • 1 –2 tablespoons lemon juice
  • Pinch of culinary lavender

Method
 

  1. Preheat oven to 350°F (175°C) and grease a mini cake pan or muffin tin.
  2. Cream butter, granulated sugar, and brown sugar until smooth and light.
  3. Add eggs one at a time, then mix in vanilla, lemon juice, and zest.
  4. In another bowl, whisk flour, baking soda, and salt.
  5. Add dry ingredients to wet mixture, alternating with milk and sour cream.
  6. Stir in lavender gently.
  7. Fill molds 3/4 full and bake for 15–18 minutes.
  8. Cool completely, then mix glaze ingredients and drizzle over cakes.

Notes

Use culinary lavender only. Store in an airtight container for up to 4 days. Avoid adding too much lavender to prevent overpowering flavor.