Mini Lemon Cakes with Lavender Glaze - Garden Party Dessert Ideas

 Sunshine on a dessert plate—that’s exactly what these Mini Lemon Cakes with Lavender Glaze deliver. Soft, citrusy little bundt cakes bursting with fresh lemon zest are topped with a delicate lavender-honey icing that feels straight out of a blooming spring garden. The aroma alone is enough to make you pause and smile. Light, fragrant, and beautifully balanced, these cakes prove that floral flavors can be elegant and subtle when measured just right—never overpowering, never soapy.

Each miniature cake is individually glazed and finished with a tiny sprig of fresh lavender, making them almost too pretty to eat. They’re the kind of Garden Desserts that instantly elevate any table, whether you’re hosting Easter brunch, planning Mother’s Day treats, or dreaming up charming Garden Party Dessert Ideas. These are true Cakes For Tea Parties, bringing that soft, refined touch every spring gathering deserves.

Despite their sophisticated look, they’re surprisingly simple to make. This recipe doubles as a Quick Baked Good you can prepare ahead of time, making entertaining stress-free. The glossy lavender glaze transforms them into stunning Glazed Desserts, while the bright lemon flavor keeps every bite fresh and vibrant.

Searching for Elegant Tea Party Food or memorable Spring Wedding Desserts? These mini cakes check every box. They also fall perfectly into the category of Unique Bakery Treats—beautiful, fragrant, and a little unexpected. If you love experimenting with Cool Cooking Ideas, you’ll appreciate the thoughtful balance between citrus and floral notes.

Save these spring beauties and be sure to grab the culinary lavender measurement guide and lemon soaking syrup recipe to perfect your presentation. One bite, and you’ll understand why these little cakes taste like pure sunshine. 🌿🍋

🖨️ Print Recipe

Mini Lemon Cakes with Lavender Glaze – Garden Party Dessert Ideas

⏱️ Prep Time: 20 mins | 🔥 Bake Time: 20 mins | ⏳ Total Time: 1 hr 40 mins (including cooling)
🍰 Yield: 12 mini cakes | ⭐ Rating: 4.9 / 5 (18 reviews)

Ingredients

For the Lemon Cakes

• 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 freshly grated lemon zest (from about 2 lemons)
• 2 large eggs, room temperature
• 1/4 cup sour cream, room temperature
• 1/4 cup whole milk, room temperature
• 1 teaspoon vanilla extract

For the Lavender Glaze

• 1/4 cup whole milk
• 1/2 teaspoon culinary lavender
• 1 1/2 cups powdered sugar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon vanilla extract
• Edible flowers and extra lemon zest, for garnish as desired

Equipment

• Two 6-cavity mini cake pans (such as mini Bundt pans)
• Stand mixer fitted with paddle attachment
• Medium mixing bowl
• Small bowl
• Fine-mesh sieve

Instructions

Step 1: Prepare the Lemon Cakes

1. Begin by heating your oven to 325°F. Generously spray two 6-cavity mini cake pans with baking spray to prevent sticking. In a medium bowl, whisk together the flour, salt, and baking soda until evenly combined.
2. Using a stand mixer, cream the softened butter with both sugars and the lemon zest on medium speed. Beat for about 3 minutes, or until the mixture looks pale and fluffy. Add the eggs one at a time, mixing thoroughly after each addition.
3. In a separate small bowl, stir together the sour cream, milk, and vanilla extract. Reduce the mixer speed to low and add the dry ingredients and sour cream mixture alternately, starting and finishing with the flour mixture. Mix only until everything is incorporated—avoid overmixing.
4. Evenly spoon the batter into the prepared pans. Gently tap the pans on the counter to remove any trapped air bubbles. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cakes to rest in the pans for 10 minutes, then carefully turn them out onto a wire rack. Let them cool completely, about 1 hour.

Step 2: Make the Lavender Glaze

6. Once the cakes are fully cooled, heat the milk in the microwave for about 1 minute until hot but not boiling. Stir in the culinary lavender and allow it to steep for 10 minutes to infuse the flavor. Strain through a fine-mesh sieve and discard the lavender buds.
7. In a medium bowl, whisk together the powdered sugar, salt, and vanilla extract. Slowly add the lavender-infused milk, one teaspoon at a time, stirring until you reach a smooth glaze that can be poured easily.
8. Drizzle the glaze over the cooled mini cakes. Finish with a sprinkle of lemon zest and edible flowers for an elegant presentation.

Notes

• Use Room Temperature Ingredients: Butter, eggs, milk, and sour cream should all be at room temperature to ensure a smooth batter and tender crumb.
• Mix Gently: Overworking the batter after adding the flour can make the cakes dense instead of light.
• Allow Proper Steeping: The full 10-minute lavender infusion is important for achieving a delicate floral flavor.
• Nutritional Information: Values are estimates and may vary depending on ingredient brands and portion sizes.

Share :