Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 tablespoon lemon zest
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup whole milk (for glaze)
- 1/2 teaspoon dried culinary lavender
- 1 1/2 cups powdered sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C) and grease mini cake pans.
- Whisk flour, salt, and baking soda in a bowl.
- Cream butter, sugars, and lemon zest until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix sour cream, milk, and vanilla in a separate bowl.
- Alternate adding dry ingredients and sour cream mixture to batter, mixing just until combined.
- Divide batter into molds and tap to remove air bubbles.
- Bake for 18–20 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to rack to cool completely.
- Heat milk and steep lavender for 10 minutes, then strain.
- Mix powdered sugar, salt, vanilla, and infused milk to form glaze.
- Drizzle glaze over cooled cakes and garnish if desired.
Notes
- Do not overmix batter to keep cakes light.
- Use culinary-grade lavender only.
- Ensure cakes are fully cool before glazing.
- Adjust glaze thickness with more or less milk.
- Fresh lemon zest enhances flavor significantly.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cake
- Calories: 210
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 55 mg
