Name: Mini Lemon Cakes With Lavender Glaze
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1.33 cups 1 1/3 cups all-purpose flour; 0.5 teaspoon 1/2 teaspoon kosher salt; 0.125 teaspoon 1/8 teaspoon baking soda; 0.5 cup 1/2 cup unsalted butter, softened to room temperature; 0.67 cups 2/3 cup granulated sugar; 0.33 cups 1/3 cup packed light brown sugar; 1 tablespoon 1 tablespoon finely grated lemon zest ((from about 2 lemons)); 2 large 2 large eggs, brought to room temperature; 0.25 cups 1/4 cup sour cream, at room temperature ((helps keep the crumb tender)); 0.25 cups 1/4 cup whole milk, warmed slightly or at room temperature; 1 teaspoon 1 teaspoon vanilla extract; 0.25 cups 1/4 cup whole milk (plus more as needed to adjust consistency); 0.5 teaspoon 1/2 teaspoon culinary lavender ((culinary-grade dried lavender buds)); 1.5 cups 1 1/2 cups powdered sugar, sifted; 0.25 teaspoon 1/4 teaspoon kosher salt; 0.125 teaspoon 1/8 teaspoon vanilla extract; 1 tablespoon Fresh lemon zest ((a little extra for finishing)); 0 Edible flowers ((optional — make sure they’re food-safe))

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Mini Lemon Cakes With Lavender Glaze — I still remember the first time I baked these: you asked for a dainty spring dessert to bring to tea, and I replied, “Give me lemons, a pinch of lavender, and 45 minutes.” You: “Do they taste as pretty as they look?” Me: “Better.” In this recipe I’ll walk you through zesty lemon batter flecked with fresh lemon zest and finished with a fragrant lavender glaze that feels like sunshine and a garden hug in every bite.

These small, comforting lemon cakes are made from pantry-friendly ingredients like all-purpose flour, butter, eggs, and sour cream, with a floral nudge from culinary lavender. If you love bright citrus desserts that are both simple and a little special, you’re in the right place — and if you’re curious how this compares to other lemon treats, don’t miss my tips and links to other favorite citrus recipes for inspiration like the from-scratch lemon blueberry layer cake I turn to when I want something grander.

Why You’ll Love This Recipe

Quick and easy to prepare — about 45–60 minutes from start to finish.
Uses simple, accessible ingredients you probably already have.
Perfect for spring parties, bridal showers, afternoon tea, or an uplifting weeknight dessert.
Light, tender crumb with a bright lemon flavor and a delicate floral glaze that looks elegant but takes minimal effort.

What makes this version unique is the way the sour cream and room-temperature milk create a tender, moist crumb while the lemon zest is folded in for that fresh citrus burst. The lavender-infused glaze adds a subtle, aromatic finish — not overpowering, just a whisper of floral perfume. Emotionally, these little cakes are the kind of thing that sparks smiles at a kitchen table, the sort of recipe you’ll make to celebrate small wins or to treat someone who needs a pick-me-up. They build confidence in baking from scratch while feeling special enough for guests.

Ingredients Needed

For the mini lemon cakes (makes ~10–12 minis depending on pan size)

1 1/3 cups (about 170 g) all-purpose flour
1/2 teaspoon kosher salt
1/8 teaspoon baking soda
1/2 cup (113 g) unsalted butter, softened to room temperature
2/3 cup (135 g) granulated sugar
1/3 cup (60 g) packed light brown sugar
1 tablespoon finely grated lemon zest (from about 2 lemons)
2 large eggs, brought to room temperature
1/4 cup sour cream, at room temperature (helps keep the crumb tender)
1/4 cup whole milk, warmed slightly or at room temperature
1 teaspoon vanilla extract

For the lavender glaze

1/4 cup whole milk (plus more as needed to adjust consistency)
1/2 teaspoon culinary lavender (culinary-grade dried lavender buds)
1 1/2 cups powdered sugar (confectioners’ sugar), sifted
1/4 teaspoon kosher salt
1/8 teaspoon vanilla extract

For garnish

Fresh lemon zest (a little extra for finishing)
Edible flowers (optional — make sure they’re food-safe)

Notes:

Use culinary lavender specifically; ornamental lavender may be bitter.
Room-temperature dairy and eggs mix more evenly and trap air for a lighter cake.
Sift powdered sugar if it’s clumpy to ensure a smooth glaze.

Ingredients & Equipment Notes

Useful tools that make this recipe easier and help produce consistent results:

Electric mixer (hand or stand): For creaming butter and sugar thoroughly—this builds structure.
Microplane/zester: For fine lemon zest that integrates without bitterness.
Measuring cups and a kitchen scale: Weighing flour gives more reliable outcomes than scooping.
Mini muffin pan or mini bundt pans: Choose a nonstick mini muffin tin for easiest release; lines or greasing helps.
Small sieve or tea infuser: For steeping and straining lavender from milk.
Rubber spatula and whisk: For folding and smoothing batter without overmixing.
Cooling rack: Prevents bottoms from steaming and becoming soggy.

How they help: the mixer ensures lightness, the zester preserves bright citrus oils, and a cooling rack keeps texture perfect. A tea infuser or small sieve makes it easy to steep lavender without leaving gritty bits in the glaze.

Instructions – How to Make “Mini Lemon Cakes With Lavender Glaze”

Part 1: Make the Lemon Cakes

Preheat the oven to 350°F (175°C). Grease a mini muffin pan (or mini bundt pan) thoroughly and set aside. Lightly dust with flour or use nonstick spray with flour for best release.
- Why: Preheating ensures even rise; greasing prevents the cakes from sticking.
In a medium bowl, whisk together 1 1/3 cups all-purpose flour, 1/2 teaspoon kosher salt, and 1/8 teaspoon baking soda. Set dry ingredients aside.
- Visual cue: the flour mixture should look uniformly pale and free of lumps.
In a large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter with 2/3 cup granulated sugar and 1/3 cup packed light brown sugar until pale and fluffy, about 2–3 minutes.
- Why: Creaming traps air and gives lighter texture; the brown sugar adds a hint of caramel warmth.
Add 1 tablespoon grated lemon zest to the creamed butter and sugars and pulse a few times at low speed to distribute the zest and release its oils.
- Tip: Rub a pinch of the zest between your fingers and smell it — that’s the aroma you want in your cakes.
Add the 2 large eggs one at a time, beating briefly after each addition until just combined. Scrape down the bowl as needed.
- Why: Adding eggs separately helps maintain the emulsion and keeps the batter stable.
Mix in 1/4 cup sour cream, 1/4 cup whole milk, and 1 teaspoon vanilla extract until smooth and homogenous.
- Visual cue: The batter should be glossy and slightly thick, flowing slowly off a spatula.
With the mixer on low, add the dry ingredients in two additions, mixing just until incorporated. Avoid overmixing to keep the cakes tender.
- Why: Overmixing develops gluten and can make mini cakes dense.
Spoon the batter into prepared mini tins, filling each about 2/3 full. Smooth the tops gently with the back of a spoon or an offset spatula.
- Tip: For uniform sizes, use a small cookie scoop.
Bake in the preheated oven for 12–18 minutes, depending on pan size and oven, until the tops are lightly golden and a toothpick inserted into the centers comes out clean or with a few moist crumbs.
- Visual cue: The cakes will spring back lightly when touched and the edges will pull away from the pan slightly.
Let the mini cakes rest in the pan for 5–7 minutes, then invert onto a cooling rack to cool completely before glazing.
- Why: Letting them cool slightly helps them release from the pan without breaking; glazing warm cakes will cause the glaze to sink in too much.

Part 2: Make the Lavender Glaze and Serve
11. Warm 1/4 cup whole milk gently on the stove or in the microwave until it’s just warm (not boiling). Stir in 1/2 teaspoon culinary lavender and allow it to steep for 10 minutes.
– Why: Steeping releases the floral oils; keeping milk warm helps extraction without scalding.
12. Strain the lavender from the milk through a fine-mesh sieve or cheesecloth into a small bowl, pressing lightly to extract liquid. Discard the solids.
– Tip: Taste a drop — it should be subtly floral, not perfumey. If too strong, stir in a splash more milk.
13. In a bowl, whisk 1 1/2 cups sifted powdered sugar with 1/4 teaspoon kosher salt and 1/8 teaspoon vanilla extract. Slowly whisk in the lavender-infused milk, starting with most of it and adding more by teaspoonfuls until you reach a thick but pourable glaze.
– Visual cue: The glaze should coat the back of a spoon and drip in a ribbon — not too runny or too stiff.
14. Place cooled mini cakes on a rack with parchment underneath to catch drips. Spoon or pour glaze over the tops, letting it cascade down the sides for a pretty finish. Work in batches if needed.
– Tip: If you like a glossier finish, give the glaze a few more stirs; if you want it thicker, add a little more powdered sugar.
15. While the glaze is still wet, garnish with lemon zest and a few edible flowers for a garden-fresh presentation. Allow glaze to set for 20–30 minutes before serving, or refrigerate briefly to speed this up.
– Why: Setting gives a neat edge to the glaze and makes the cakes easier to handle.

Mini tips and variations included in the steps:

If your batter looks a little thick, a teaspoon or two of extra milk will loosen it without changing texture.
Use a cookie scoop for uniform mini cakes and even baking.
For a stronger lemon hit, a teaspoon of fresh lemon juice can be folded into the batter — but reduce the milk by the same amount to keep balance.

Serving Suggestions & Storage Tips

Serving ideas and pairings

Serve these mini lemon cakes warm or at room temperature with a pot of Earl Grey or green tea — the bergamot in the tea pairs beautifully with citrus and lavender.
For an elegant dessert tray, plate them alongside fresh berries, thin lemon slices, and a dusting of powdered sugar.
Make them part of a brunch menu with quiche, a crisp green salad, and other small sweets.
For guest service: place one mini cake on a small dessert plate, drizzle any remaining glaze artfully, and top with a tiny lemon twist and an edible flower.

Storage

Room temperature: If you plan to eat within 24 hours, store cakes in an airtight container at room temperature; they’ll stay moist and tender.
Refrigerator: Because of the dairy in the cake and glaze, keep leftover mini cakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
Freezing: Wrap each cooled, unglazed mini cake tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight, then glaze just before serving for fresh flavor and best texture.
Make-ahead: You can bake the mini cakes up to 2 days in advance and keep them covered in the fridge; make the lavender glaze the day of serving to keep the floral notes bright.

Best reheating methods

For a quick warm-up, pop a single mini cake (unglazed or lightly glazed) into the microwave for 8–10 seconds; check and add a couple more seconds if needed. Be cautious: glazes can get very hot.
Oven method: Warm at 300°F (150°C) for 5–7 minutes to revive a just-baked texture without drying out.
If refrigerated, let cakes sit at room temperature for 20 minutes before serving so flavors open and textures soften.

Helpful Notes & Variations

Ingredient swaps and substitutions

Dairy-free: Replace butter with a plant-based stick butter (equal measure) and use full-fat coconut yogurt instead of sour cream. Use non-dairy milk to steep the lavender.
Gluten-free: Substitute a 1-to-1 gluten-free baking flour blend (ensure it contains xanthan gum) and fold gently; the texture will be slightly different but still delightful.
Egg alternatives: For an egg-free version, use two flax eggs (2 tbsp ground flax + 6 tbsp water, chilled for 5–10 minutes) — results are slightly denser but still tasty.
Lower sugar: Reduce granulated sugar by 10–15% if you prefer a less-sweet profile; note that sugar affects tenderness and browning.

Flavor enhancements or add-ins

Lemon curd swirl: Spoon a teaspoon of lemon curd into the center of each mini cake batter for a molten citrus surprise.
Poppy seeds: Add 1 tablespoon poppy seeds for texture and a classic lemon-poppy combo.
Honey glaze: Replace some of the powdered sugar with 1–2 tablespoons mild honey for a nuanced sweetness (reduce milk slightly).

Common mistakes to avoid

Oversteaming lavender: Don’t over-steep lavender in hot milk or use too much — a little goes a long way; steep 10 minutes off direct heat and taste.
Overmixing batter: Stop mixing when dry ingredients are just combined; overmixing causes tough cakes.
Glazing warm cakes: Allow cakes to cool completely before glazing to prevent the glaze from melting into the cake and losing its visual appeal.

Pro tips based on experience

Use fresh lemons for zest, not bottled lemon oil — the oils in fresh zest make a big difference.
Test-bake one mini cake first if you’re using an unfamiliar pan; adjust time by a minute or two as needed.

Conclusion

Mini Lemon Cakes With Lavender Glaze are a joyful little dessert — bright, tender lemon cakes finished with a delicate floral glaze that feels both homey and elevated. They’re perfect for spring celebrations, afternoon tea, or any time you want a small, handmade treat that looks beautiful and tastes fresh. If you want to see another version of lemon-lavender pairing for inspiration, check out this lovely Citrus Cake with a Lemon-Lavender Glaze that uses similar flavor notes on a larger scale, and for a regional perspective on the classic mini lemon cake idea, this Mini Lemon Cakes With Lavender Glaze Recipe offers a delightful take you might compare with your first batch.

If you try this recipe, please come back and tell me how it went — did you swap ingredients, add poppy seeds, or use edible violets? Leave a comment and a star rating, and if you loved these, pin the recipe or share it with friends who adore citrus desserts.

Frequently Asked Questions

How do I store mini lemon cakes?

Store in an airtight container in the refrigerator for up to 4 days because of the dairy in the cake and glaze. For short-term holding (same day), room temperature is fine. If freezing, wrap unglazed cakes individually and freeze up to 2 months; glaze after thawing.

Can I make the glaze ahead of time?

Yes — you can make the lavender-infused milk and glaze a day ahead and keep it refrigerated in an airtight container. Whisk before using and add a splash of milk if it thickened too much. For the brightest floral flavor, steep the lavender the day you glaze, but making it ahead is totally convenient.

Can I use dried lavender instead of culinary lavender?

Use culinary-grade dried lavender buds only. “Dried lavender” sold for crafts or ornamental gardens may be treated or have different varieties and can taste bitter. Culinary lavender is labeled food-safe and has the right flavor profile.

Can I double the recipe?

Yes, you can double the batter and glaze easily. If doubling, bake in multiple pans rather than overfilling one pan; check bake times as they may vary slightly. Mixing in a larger bowl or with a stand mixer makes the process smoother.

Why are my mini cakes dense or heavy?

Common causes: overmixing after adding dry ingredients (develops gluten), using cold ingredients (butter, eggs, or milk), or inaccurate flour measurement (packing flour adds too much). Use room-temperature ingredients and add the dry mix just until incorporated.