Mini Lemon Cakes With Lavender Glaze — Easy, Beautiful, and Perfect for Spring

Quick Recipe Snapshot

Prep Time: 20 minutes Cook Time: 18 to 22 minutes Cooling Time: 30 minutes Total Time: About 1 hour 15 minutes Servings: 12 mini cakes Difficulty: Easy Calories: Approximately 280 per mini cake with glaze

Ingredients

For the Mini Lemon Cakes

• 1 and 1/2 cups all purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup sour cream or full fat Greek yogurt (keeps the cakes moist)
• 1/3 cup whole milk, room temperature
• 3 tablespoons fresh lemon juice (about 2 lemons)
• 2 tablespoons fresh lemon zest (packed, from about 2 to 3 lemons)
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract (optional but intensifies the lemon flavor)

For the Lavender Glaze

• 1 and 1/2 cups powdered sugar, sifted
• 3 to 4 tablespoons lavender infused milk or cream (see instructions below)
• 1/2 teaspoon dried culinary lavender (for infusing)
• 1/4 teaspoon vanilla extract
• 1 small drop purple or violet gel food coloring (optional for a more visible lavender color)
• Pinch of salt

For Garnish (Optional but Recommended)

• Dried culinary lavender buds
• Thin lemon slices or lemon zest curls
• Edible flowers
• Powdered sugar dusting

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Substitutions and Tips

No sour cream? Full fat plain Greek yogurt is a direct one to one swap. Both add moisture and a slight tang that balances the sweetness in these mini lemon cakes with lavender glaze.

No fresh lemons? Bottled lemon juice works in a pinch for the juice but fresh lemon zest is non-negotiable for the best flavor. The zest contains the essential oils that give you that bright punchy lemon taste. Do not skip it.

No dried culinary lavender? Lavender extract is a great substitute. Add a quarter teaspoon of lavender extract directly to the glaze instead of infusing the milk. Start with less and taste as you go — lavender extract can be stronger than infused milk.

No mini cake pan? Use a standard muffin tin lined with cupcake liners. The baking time may be slightly shorter so start checking at 16 minutes. You can also use a mini bundt cake pan for a more decorative presentation.

No whole milk? Two percent milk works fine. For a richer result use half and half instead of whole milk.

Want a stronger lavender flavor? Increase the dried lavender for the infusion to one full teaspoon. Steep for five minutes instead of three and strain well. The flavor will be noticeably more floral.

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Step by Step Instructions

1. Make the lavender infused milk

Heat three to four tablespoons of whole milk or cream in a small saucepan over low heat until just steaming — do not boil. Remove from heat and add half a teaspoon of dried culinary lavender. Let it steep for three minutes then strain out the lavender buds through a fine mesh strainer. Set the infused milk aside to cool completely before using in the glaze. This takes about 15 minutes so do it first.

2. Preheat and prep your pan

Preheat your oven to 350 degrees F (175 degrees C). Grease a 12 cavity mini cake pan or muffin tin generously with butter or baking spray. If using a mini bundt pan make sure every crevice is coated well to prevent sticking. Dust lightly with flour and tap out the excess.

3. Mix the dry ingredients

In a medium bowl whisk together the flour, baking powder, and salt until evenly combined. Set aside.

4. Cream the butter and sugar

In a large mixing bowl beat the softened butter and granulated sugar together with a hand mixer on medium speed for two to three minutes until pale and fluffy. This step is important for the texture of your mini lemon cakes with lavender glaze. Under-creaming results in a denser less tender cake.

5. Add the eggs

Add the eggs one at a time beating well after each addition. Scrape down the sides of the bowl between each egg. The mixture should look smooth and slightly increased in volume after both eggs are added.

6. Add the lemon and vanilla

Add the lemon juice, lemon zest, vanilla extract, and lemon extract if using. Mix on low speed until combined. The mixture may look slightly curdled at this point — that is completely normal and will come together once the dry ingredients are added.

7. Add the sour cream and milk

Add the sour cream and mix until just combined. Then add the milk and mix briefly. Keep the mixer on low speed for these additions. Overmixing at this stage develops gluten and can make the cakes tough.

8. Add the dry ingredients

Add the flour mixture to the wet ingredients in two additions mixing on low speed after each one until just combined. Stop as soon as you no longer see dry streaks. A few small lumps are perfectly fine. The batter should be thick and creamy.

9. Fill the pan and bake

Divide the batter evenly between the prepared cavities filling each one about two thirds full. Use a small cookie scoop for even portions. Tap the pan gently on the counter to release any air bubbles. Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

10. Cool completely

Let the mini cakes cool in the pan for ten minutes then carefully turn them out onto a wire rack. Cool completely before glazing — at least 30 minutes. Glazing warm cakes causes the lavender glaze to run off completely instead of coating the surface properly.

11. Make the lavender glaze

In a medium bowl whisk together the sifted powdered sugar, cooled lavender infused milk, vanilla extract, and a pinch of salt until completely smooth. The glaze should be thick enough to coat a spoon but thin enough to drizzle slowly off the edge. Add more powdered sugar to thicken or more infused milk to thin. Add one small drop of purple gel food coloring if you want a more visible lavender color and stir until evenly tinted.

12. Glaze and decorate

Place the cooled mini cakes on the wire rack with a baking sheet underneath to catch drips. Spoon or pour the lavender glaze slowly over each cake letting it drip down the sides naturally. Work with one cake at a time. Immediately add a pinch of dried lavender buds, a small curl of lemon zest, or an edible flower on top before the glaze sets.

13. Set and serve

Let the glaze set for about 15 to 20 minutes at room temperature before serving or transferring to a serving plate. Once set the glaze will have a soft matte finish with a beautiful pale lavender color.

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Pro Tips

Use room temperature ingredients

Room temperature butter, eggs, milk, and sour cream all blend together more smoothly and give you a more even tender crumb. Take everything out of the fridge 45 minutes to an hour before baking.

Zest before you juice

Always zest your lemons before cutting and juicing them. It is nearly impossible to zest a lemon that has already been juiced. Get every bit of zest off first then cut and juice.

Do not skip the lavender infusion

The infused milk is what gives the glaze its real lavender flavor. Lavender extract added directly to the glaze can taste artificial or too strong if you add even slightly too much. The infusion method gives a cleaner more natural floral flavor that pairs perfectly with the lemon.

Use culinary lavender only

Not all lavender is safe to eat. Make sure you are using dried culinary lavender specifically. Regular craft store or garden lavender may be treated with pesticides or have a more intense flavor that does not work well in food.

Glaze twice for a thicker coating

For a more substantial glaze coating let the first layer set for ten minutes then apply a second layer. This gives you a beautiful thick glaze that really shows off the lavender color and stays on the cake without being too thin.

Add garnish while the glaze is still wet

Dried lavender buds, lemon zest, and edible flowers all need to be added within about 30 seconds of glazing each cake. The glaze sets quickly and decorations will not adhere once it starts to firm up.

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Variations

Mini lemon cakes with lavender glaze and blueberries

Fold half a cup of fresh blueberries into the batter right before filling the pan. The blueberries add a burst of juicy fruit flavor that pairs beautifully with both the lemon and lavender. They also add a pop of color inside the cake when sliced. This is one of the most popular variations of mini lemon cakes with lavender glaze for spring and summer.

Lemon lavender mini bundt cakes

Use a mini bundt cake pan instead of a standard muffin tin for a more elegant presentation. The bundt shape holds the lavender glaze beautifully in the ridges and looks incredibly impressive on a dessert table. These are perfect for bridal showers, Mother's Day, and afternoon tea gatherings.

Earl Grey mini lemon cakes with lavender glaze

Add one teaspoon of finely ground Earl Grey tea leaves to the dry ingredients. The bergamot in Earl Grey has a floral citrus flavor that pairs naturally with both the lemon and lavender. It adds a sophisticated depth to the flavor profile without making the recipe any more complicated.

Glazed lemon lavender loaf cake

Use the same batter and pour it all into a greased 9 by 5 inch loaf pan. Bake at 350 degrees F for 45 to 55 minutes until a toothpick comes out clean. Pour the full batch of lavender glaze over the cooled loaf and garnish generously. This version is perfect when you want the same flavor combination in a more casual everyday format.

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How to Store and Reheat

At room temperature

Store glazed mini lemon cakes with lavender glaze in an airtight container at room temperature for up to two days. Keep them in a single layer to protect the glaze and garnishes. They taste best within the first 24 hours when the glaze is freshly set and the lemon flavor is most vibrant.

In the fridge

For longer storage refrigerate the cakes in an airtight container for up to five days. The cold temperature firms up the cake slightly but they come back to a soft tender texture within 20 to 30 minutes of sitting at room temperature. The lavender glaze may become slightly tacky after refrigeration — this is normal.

Freezing unglazed cakes

The mini lemon cakes freeze best without the glaze. Wrap each cooled unglazed cake individually in plastic wrap then place in a zip lock freezer bag for up to two months. Thaw at room temperature for 30 to 45 minutes then glaze fresh before serving.

Freezing glazed cakes

If you need to freeze already glazed cakes place them on a baking sheet and freeze uncovered until the glaze is solid then wrap individually in plastic wrap. They keep for up to one month. Thaw unwrapped at room temperature to prevent the glaze from getting wet and sticky.

Reheating

These mini lemon cakes with lavender glaze are best served at room temperature and do not need to be reheated. If they have been in the fridge take them out 20 to 30 minutes before serving. If you prefer them slightly warm microwave an unglazed cake for 8 to 10 seconds only. Glazed cakes should not be microwaved as the sugar glaze can melt and become sticky.

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Frequently Asked Questions

Can I use lavender extract instead of dried lavender for the glaze?

Yes. Add a quarter teaspoon of culinary lavender extract directly to the glaze instead of making the infused milk. Start with less than you think you need and taste as you go. Lavender extract is significantly more concentrated than infused milk and even a small amount too much can make the glaze taste soapy. The infused milk method is more forgiving and gives a cleaner natural flavor.

Why did my mini lemon cakes sink in the middle?

Sunken cakes are usually caused by underbaking, opening the oven door too early, or too much leavening. Make sure you bake until a toothpick comes out clean, do not open the oven for the first 15 minutes, and measure your baking powder carefully using the spoon and level method. Overfilling the cavities can also cause sinking so keep each one at two thirds full.

Can I make mini lemon cakes with lavender glaze ahead of time?

Yes. Bake the cakes up to two days ahead and store unglazed at room temperature or refrigerate for up to three days. Make the glaze the day you plan to serve and glaze fresh. This keeps the presentation looking its best and the glaze tasting fresh. Pre-glazed cakes can be made a day ahead if stored carefully in an airtight container.

Do I have to use gel food coloring in the lavender glaze?

No. The infused milk on its own gives the glaze a very faint natural ivory tint that looks beautiful and clean. The gel food coloring is just for adding a more visible pale purple lavender color if you want the glaze to photograph more dramatically or match a specific spring color palette. One very small drop is all you need — these mini lemon cakes with lavender glaze look elegant either way.

Can I double this recipe for a larger event?

Absolutely. This recipe doubles easily. Use two mini cake pans or bake in two batches. Double all the ingredients proportionally and make the lavender infused milk in a slightly larger quantity. The baking time stays the same. These mini lemon cakes with lavender glaze are ideal for larger spring events and the recipe scales up without any issues.

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Save This Recipe Before You Go

If these mini lemon cakes with lavender glaze are going on your spring baking list save this recipe to your Pinterest boards right now so you can find it easily when you need it. They are one of the most requested spring bakes once people see how beautiful and simple they are.

Already made a batch? Drop a comment below and let us know how they turned out. Did you try the blueberry variation? Did you use a mini bundt pan? We love seeing how people put their own spin on this recipe. Share this with someone who loves spring baking — these mini lemon cakes with lavender glaze will absolutely make their day.

Happy spring baking.

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Recipe Card

Mini Lemon Cakes With Lavender Glaze

Prep Time: 20 minutes Cook Time: 18 to 22 minutes Cooling Time: 30 minutes Total Time: About 1 hour 15 minutes Servings: 12 mini cakes Difficulty: Easy

Ingredients

Mini lemon cakes:

• 1 and 1/2 cups all purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup sour cream or Greek yogurt
• 1/3 cup whole milk, room temperature
• 3 tablespoons fresh lemon juice
• 2 tablespoons fresh lemon zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract (optional)

Lavender glaze:

• 1 and 1/2 cups powdered sugar, sifted
• 3 to 4 tablespoons lavender infused milk
• 1/2 teaspoon dried culinary lavender (for infusing)
• 1/4 teaspoon vanilla extract
• 1 drop purple gel food coloring (optional)
• Pinch of salt

Instructions

1. Steep dried lavender in hot milk for 3 minutes. Strain and cool completely.
2. Preheat oven to 350 degrees F. Grease and flour mini cake pan.
3. Whisk flour, baking powder, and salt in a medium bowl.
4. Beat butter and sugar for 2 to 3 minutes until pale and fluffy.
5. Add eggs one at a time beating well after each.
6. Mix in lemon juice, zest, vanilla, and lemon extract.
7. Add sour cream and milk on low speed until just combined.
8. Add flour mixture in two additions mixing until just combined.
9. Fill cavities two thirds full and bake 18 to 22 minutes.
10. Cool in pan 10 minutes then transfer to wire rack to cool completely.
11. Whisk glaze ingredients until smooth. Adjust consistency as needed.
12. Pour glaze over cooled cakes and garnish immediately.
13. Allow glaze to set 15 to 20 minutes before serving.

Storage: Room temperature airtight container for up to 2 days. Refrigerate for up to 5 days. Freeze unglazed for up to 2 months.