Description
Delightful mini cakes bursting with citrus flavor and topped with a floral lavender glaze, perfect for any occasion.
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
- 1/2 tsp. culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 tsp. kosher salt
- 1/8 tsp. vanilla extract, as needed
- Edible flowers and lemon zest (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin pan.
- Mix dry ingredients: In a mixing bowl, whisk together flour, salt, and baking soda. Set aside.
- Blend butter and sugars in a separate bowl until light and fluffy, about 3-4 minutes.
- Incorporate lemon zest, eggs, sour cream, milk, and vanilla to the butter mixture and beat until smooth.
- Combine wet and dry mixes gently to avoid overmixing.
- Spoon batter into muffin pan, filling each cavity about two-thirds full.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Cool the cakes briefly in the pan before transferring to a wire rack.
- Prepare the lavender glaze by mixing powdered sugar, culinary lavender, a pinch of salt, and vanilla. Gradually stir in milk until smooth.
- Drizzle the glaze over cooled cakes.
- Garnish with edible flowers and lemon zest before serving.
Notes
For a dairy-free option, substitute unsalted butter with coconut oil and use dairy-free sour cream and milk. Freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 120
- Sugar: 8g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg