Where can I find culinary lavender and edible flowers?

Culinary lavender is available in the spice aisle of well-stocked grocery stores, specialty spice shops, and online retailers. Edible flowers such as violas and pansies can often be found in the fresh herb section of grocery stores, particularly in spring and summer, or at local farmers markets.

Can I make these without a mini bundt or mini cake pan?

Absolutely. This recipe works perfectly as 12 standard cupcakes baked in a lined muffin tin for 18 to 22 minutes, or as a single 9-inch round cake with a baking time increased to 30 to 40 minutes.

Can I make the batter ahead of time?

The batter is best used immediately after mixing. However, you can bake the cakes a full day in advance, store them unglazed at room temperature, and apply the lavender glaze and garnishes the day of serving.

Why did my glaze turn out too runny?

The milk was likely added too quickly. Always add the steeped milk one teaspoon at a time and stir thoroughly between each addition, stopping as soon as the glaze reaches a thick, pourable ribbon consistency.

Mini Lemon Cakes with Lavender Glaze Elegant and Easy

Name: The Best Mini Lemon Cakes with Lavender Glaze Soft and Stunning
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: American / French-Inspired
Ingredients: 1 and 1/3 cups all-purpose flour; 1/2 teaspoon kosher salt; 1/8 teaspoon baking soda; 1/2 cup unsalted butter softened; 2/3 cup granulated sugar; 1/3 cup packed light brown sugar; 1 tablespoon fresh lemon zest from about 2 lemons; 2 large eggs room temperature; 1/4 cup sour cream room temperature; 1/4 cup whole milk room temperature; 1 teaspoon pure vanilla extract; 1/4 cup whole milk for glaze; 1/2 teaspoon dried culinary lavender food-grade; 1 and 1/2 cups powdered sugar; 1/4 teaspoon kosher salt for glaze; 1/8 teaspoon vanilla extract for glaze; Edible flowers and extra lemon zest for garnish

Description

Elegant and moist mini lemon cakes infused with fresh lemon zest and topped with a fragrant lavender glaze. The perfect impressive dessert for brunch, tea parties, and every special celebration!

Ingredients

Scale

1 and 1/3 cups all-purpose flour

1/2 teaspoon kosher salt

1/8 teaspoon baking soda

1/2 cup unsalted butter softened

2/3 cup granulated sugar

1/3 cup packed light brown sugar

1 tablespoon fresh lemon zest from about 2 lemons

2 large eggs room temperature

1/4 cup sour cream room temperature

1/4 cup whole milk room temperature

1 teaspoon pure vanilla extract

1/4 cup whole milk for glaze

1/2 teaspoon dried culinary lavender food-grade

1 and 1/2 cups powdered sugar

1/4 teaspoon kosher salt for glaze

1/8 teaspoon vanilla extract for glaze

Edible flowers and extra lemon zest for garnish

Instructions

1. Preheat oven to 325F and thoroughly coat two 6-cup mini cake trays with baking spray.

2. Whisk flour, salt, and baking soda in a medium bowl and set aside.

3. Beat butter, both sugars, and lemon zest on medium speed for 3 minutes until light and fluffy.

4. Add eggs one at a time beating well after each. Whisk sour cream, milk, and vanilla in a small bowl.

5. Alternate adding flour mixture and sour cream mixture on low speed beginning and ending with flour. Mix until just combined.

6. Divide batter evenly among prepared wells about 3 tablespoons each. Tap trays on counter to release air bubbles.

7. Bake 18 to 20 minutes until a toothpick comes out clean. Cool in trays 10 minutes then invert onto a wire rack to cool completely.

8. Microwave milk for glaze 1 minute until hot. Add lavender and steep 10 minutes. Strain and discard lavender.

9. Stir powdered sugar, salt, and vanilla together. Gradually add steeped milk one teaspoon at a time until smooth and pourable.

10. Drizzle glaze over cooled cakes. Garnish with lemon zest and edible flowers.

Notes

All ingredients must be at room temperature for the most tender crumb.

Do not overmix once flour is added.

Always use food-grade culinary lavender only.

Cakes can be baked one day ahead and glazed the day of serving.

No mini bundt pan: use a standard muffin tin for 12 cupcakes at the same temperature.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American / French-Inspired

Nutrition

Serving Size: 1 mini cake
Calories: 320
Sugar: 28g
Sodium: 130mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 0g
Protein: 4g
Cholesterol: 65mg

Keywords: mini lemon cakes with lavender glaze, mini lemon cakes, lavender glaze, elegant dessert, spring brunch dessert