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Mini Lemon Cakes with Lavender Glaze Recipe

Step into a world where zesty lemon and delicate lavender dance together in perfect harmony, creating a symphony of flavors that will tantalize your taste buds. Picture this: miniature lemon cakes, each with a velvety crumb infused with the essence of freshly grated lemon zest. But the pièce de résistance? A luscious lavender glaze, sweet and silky, that cascades over the cakes, forming a delightful sugary crust as it sets.

If you've never dabbled with dried culinary lavender, fear not; a mere pinch is all it takes to elevate your baking game to new heights. And for those who shy away from floral notes in desserts, fret not; a simple substitution of lemon zest will keep your taste buds singing. But the adventure doesn't stop there.

Customize your creations with toppings of your choice – from the crunch of poppy seeds to the burst of flavor from chopped candied lemon peel. No mini cake trays? No problem. A trusty 12-cup muffin tin will suffice, ensuring your delectable treats emerge from the oven perfectly baked, with a golden hue that promises pure indulgence.

Recipe from Southern Living

Active Time:

30 mins

Cool Time:

1 hr

Total Time:

1 hr 55 mins





  • Baking spray

  • 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), plus more for garnish

  • 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. lavender

  • 1 1/2 cups powdered sugar

  • 1/4 tsp. kosher salt

  • 1/8 tsp. vanilla extract

  • Edible flowers (such as violas), optional


  1. Prepare the Cakes: Preheat oven to 325°F; coat 2 (6-cup) mini cake trays with baking spray.

  2. Whisk together flour, salt, and baking soda in a medium bowl. Beat butter, granulated sugar, brown sugar, and lemon zest with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until combined after each addition.

  3. Whisk together sour cream, milk, and vanilla in a small bowl until well combined. With mixer on low speed, gradually add flour mixture to butter mixture, alternating with sour cream mixture, beating just until combined, 1 to 2 minutes.

  4. Divide batter evenly among wells of prepared trays (about 3 tablespoons each), smoothing tops with back of a spoon. Firmly tap trays on counter several times to release large air bubbles.

  5. Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Let cool in trays on wire racks 10 minutes. Remove from trays, and let cool completely on wire racks, 45 minutes to 1 hour.

  6. Prepare the Lavender Glaze: When Cakes are cool, place milk in a small microwavable bowl; microwave on HIGH for 1 minute. Add lavender; let steep 10 minutes. Strain milk mixture through a fine mesh strainer into a small bowl; discard lavender. Stir together powdered sugar, salt, and vanilla in a medium bowl just until combined. Gradually stir in steeped milk, 1 teaspoon at a time, to achieve a pourable consistency. Drizzle cooled Cakes with Lavender Glaze. Garnish with additional lemon zest and edible flowers, if desired.


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