These mini lemon cakes with lavender glaze are fragrant spring desserts that taste like sunshine! Bright lemon bundt cakes infused with fresh lemon zest, then glazed with lavender-honey icing and garnished with fresh lavender sprigs create elegant individual desserts perfect for Easter brunch, Mother’s Day tea, or spring garden parties. The floral lavender complements the bright citrus beautifully without being overwhelming or soapy when used in the right proportion. These make-ahead mini cakes look sophisticated but are surprisingly simple to prepare. Save these spring beauties and click for the culinary lavender measurement guide and lemon soaking syrup recipe!

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Mini Lemon Cakes With Lavender Glaze

• Author: Chef Mia

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Description

These elegant Mini Lemon Cakes are incredibly moist and tender, bursting with bright lemon flavor. They’re topped with a simple but sophisticated glaze infused with the beautiful floral fragrance of lavender. The perfect impressive dessert for any brunch or tea party.

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Ingredients

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• 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
• 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
• as needed Edible flowers and lemon zest (for garnish)

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Instructions

1. Preheat oven to 325°F. Thoroughly coat 2 (6-cup) mini cake trays with baking spray. Whisk together flour, salt, and baking soda.
2. In a stand mixer, beat butter, sugars, and lemon zest on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each.
3. In a small bowl, whisk together sour cream, milk, and vanilla. With the mixer on low, gradually add the flour mixture and sour cream mixture in alternating batches, beginning and ending with flour. Mix just until combined.
4. Divide batter evenly among prepared trays. Tap trays on the counter to release air bubbles. Bake for 18 to 20 minutes, until a wooden pick comes out clean.
5. Let cool in trays for 10 minutes, then invert onto a wire rack to cool completely, about 1 hour.
6. When cakes are cool, microwave 1/4 cup milk for 1 minute until hot. Add lavender and let steep for 10 minutes. Strain the milk through a fine mesh strainer, discarding the lavender.
7. In a medium bowl, combine powdered sugar, salt, and vanilla. Gradually stir in the steeped milk, 1 teaspoon at a time, until you have a smooth, pourable glaze.
8. Drizzle the cooled cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers, if desired.

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These mini lemon cakes with lavender glaze are fragrant spring desserts that taste like sunshine! Bright lemon bundt cakes infused with fresh lemon zest, then glazed with lavender-honey icing and garnished with fresh lavender sprigs create elegant individual desserts perfect for Easter brunch, Mother’s Day tea, or spring garden parties. The floral lavender complements the bright citrus beautifully without being overwhelming or soapy when used in the right proportion. These make-ahead mini cakes look sophisticated but are surprisingly simple to prepare. Save these spring beauties and click for the culinary lavender measurement guide and lemon soaking syrup recipe!

Print

Mini Lemon Cakes With Lavender Glaze

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Description

These elegant Mini Lemon Cakes are incredibly moist and tender, bursting with bright lemon flavor. They’re topped with a simple but sophisticated glaze infused with the beautiful floral fragrance of lavender. The perfect impressive dessert for any brunch or tea party.

---

Ingredients

Scale 1x2x3x

• 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
• 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
• as needed Edible flowers and lemon zest (for garnish)

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Instructions

1. Preheat oven to 325°F. Thoroughly coat 2 (6-cup) mini cake trays with baking spray. Whisk together flour, salt, and baking soda.
2. In a stand mixer, beat butter, sugars, and lemon zest on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each.
3. In a small bowl, whisk together sour cream, milk, and vanilla. With the mixer on low, gradually add the flour mixture and sour cream mixture in alternating batches, beginning and ending with flour. Mix just until combined.
4. Divide batter evenly among prepared trays. Tap trays on the counter to release air bubbles. Bake for 18 to 20 minutes, until a wooden pick comes out clean.
5. Let cool in trays for 10 minutes, then invert onto a wire rack to cool completely, about 1 hour.
6. When cakes are cool, microwave 1/4 cup milk for 1 minute until hot. Add lavender and let steep for 10 minutes. Strain the milk through a fine mesh strainer, discarding the lavender.
7. In a medium bowl, combine powdered sugar, salt, and vanilla. Gradually stir in the steeped milk, 1 teaspoon at a time, until you have a smooth, pourable glaze.
8. Drizzle the cooled cakes with the lavender glaze. Garnish with additional lemon zest and edible flowers, if desired.

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Lemon Blueberry Bread. Lemon zest, freshly squeezed lemon juice, blueberries, vanilla – what’s not to love, especially in the Summer! This blueberry lemon bread recipe with lemon glaze combines all these delicious ingredients to produce the ultimate breakfast, brunch, and dessert recipe good for all year around.

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Blueberry vanilla bread with lemon glaze

• Author: Chef Mia

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Description

This delicious blueberry lemon bread with lemon glaze is a perfect breakfast, brunch, snack. Simple recipe, beautiful cake, what more can you ask for?! Lemon zest, freshly squeezed lemon juice, blueberries, vanilla – so many Summer flavors!

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Ingredients

Scale 1x2x3x

• 1/3 cup butter (melted)
• 1 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 2 tablespoons lemon zest (grated )
• 1 cup blueberries (fresh or frozen )
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice (freshly squeezed )
• 1/2 cup powdered sugar

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter an 8×4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper.
3. In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
4. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
5. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
6. Fold in lemon zest, and blueberries into the batter. Do it carefully and fast. Pour the lemon bread batter into prepared pan.
7. Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan.
8. Combine freshly squeezed lemon juice and 1/2 cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms .
9. Drizzle the top of the blueberry lemon bread (after it's been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.

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