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The Ultimate Mini Lemon Cakes

The Ultimate Mini Lemon Cakes for Your Dreamy Tea Party

The Ultimate Mini Lemon Cakes are delightful treats featuring a tart and sweet flavor profile, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Try a gluten-free blend if needed.
  • 0.5 teaspoon Kosher Salt Elevates flavor.
  • 1 teaspoon Baking Soda Leavening agent.
  • 0.5 cups Unsalted Butter Softened.
  • 0.5 cups Granulated Sugar
  • 0.5 cups Light Brown Sugar
  • 2 whole Large Eggs Room temperature.
  • 0.5 cups Sour Cream Room temperature works best.
  • 0.25 cups Whole Milk Room temperature.
  • 2 tablespoons Grated Lemon Zest From about 2 lemons.
  • 1 teaspoon Vanilla Extract
For the Lavender Glaze
  • 1 cup Powdered Sugar Base for glaze.
  • 1 tablespoon Dried Culinary Lavender Food-grade.
  • 1 pinch Salt Enhances sweetness.
  • 1 teaspoon Vanilla Extract
  • 0.25 cups Milk For infusion.
For Garnish (Optional)
  • Edible Flowers Violas or pansies.
  • Lemon Zest For garnish.

Equipment

  • Stand mixer
  • Medium bowl
  • Wire Racks
  • Mini Cake Trays
  • Measuring cups
  • Measuring spoons
  • Fine Mesh Sieve
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare mini cake trays by greasing them.
  2. In a bowl, whisk together flour, salt, and baking soda until well combined.
  3. Cream together butter, granulated sugar, brown sugar, and lemon zest until light and fluffy.
  4. Add eggs one at a time to the mixture, mixing well after each addition.
  5. In another bowl, whisk together sour cream, milk, and vanilla until smooth.
  6. Gradually mix dry ingredients into the creamy mixture, alternating with wet ingredients.
  7. Divide the batter into trays and bake for 18-20 minutes until a toothpick comes out clean.
  8. Cool the cakes in the trays for about 10 minutes, then transfer to wire racks to cool completely.
  9. Heat milk until warm, steep lavender for 10 minutes, and strain.
  10. Mix powdered sugar, salt, and vanilla, then whisk in steeped milk until smooth.
  11. Drizzle glaze over cooled cakes and garnish with lemon zest and edible flowers if desired.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing to keep cakes tender.

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