Description
These delightful lemon cakes feature a tender crumb infused with bright lemon zest and are topped with a fragrant lavender-infused glaze. Perfect for a sophisticated dessert or afternoon treat, the cakes balance citrusy freshness with floral notes for an elegant flavor combination.
Ingredients
Cake
- 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
Lavender Glaze
- 1/4 cup whole milk
- 1/2 tsp culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 tsp kosher salt
- 1/8 tsp vanilla extract
- Edible flowers and lemon zest, as needed for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Lightly grease two 6-cup mini cake trays with baking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda until evenly combined.
- Cream Butter and Sugars: Using a stand mixer, beat the softened unsalted butter, granulated sugar, light brown sugar, and grated lemon zest on medium speed until the mixture is light and fluffy, about 3 minutes.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate them.
- Combine Wet and Dry Ingredients: In a small bowl, whisk together sour cream, whole milk, and vanilla extract. With the mixer on low, alternate adding the flour mixture and sour cream mixture to the batter, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
- Fill Trays and Bake: Divide the batter evenly among the prepared mini cake trays. Tap the trays gently on the counter to release any trapped air bubbles. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool Cakes: Allow cakes to cool in the trays for 10 minutes before inverting them onto a wire rack. Let cool completely, about 1 hour.
- Steep Lavender Milk: Heat 1/4 cup of whole milk in the microwave for 1 minute until hot. Add culinary lavender and let it steep for 10 minutes. Strain the milk through a fine mesh strainer, discarding the lavender flowers.
- Prepare Glaze: In a medium bowl, combine powdered sugar, kosher salt, and vanilla extract. Gradually add the steeped lavender milk, stirring 1 teaspoon at a time until a smooth, pourable glaze forms.
- Glaze and Garnish: Drizzle the cooled cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers, if desired, then serve.
Notes
- Make sure eggs and dairy are at room temperature to ensure a smooth batter.
- You can substitute culinary lavender with dried lavender buds but use sparingly to avoid bitterness.
- Let the glaze set for a few minutes before serving for a perfect finish.
- Store leftover cakes covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Edible flowers for garnish should be organic and safe to eat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American