Ingredients
- For the Cakes: 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, 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
- For the Lavender Glaze: 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
- Garnish: Edible flowers and lemon zest as needed
Instructions
- Preheat oven to 325°F. Coat 2 (6-cup) mini cake trays with baking spray. Whisk together flour, salt, and baking soda.
- 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.
- Whisk together sour cream, milk, and vanilla. Gradually add flour mixture and sour cream mixture in alternating batches, beginning and ending with flour. Mix just until combined.
- Divide batter evenly among prepared trays. Tap trays to release air bubbles. Bake 18–20 minutes, until a wooden pick comes out clean. Cool in trays 10 minutes, then invert onto wire rack for 1 hour.
- Microwave 1/4 cup milk for 1 minute, add lavender, steep 10 minutes, strain. Combine powdered sugar, salt, vanilla, and gradually stir in steeped milk until smooth glaze forms.
- Drizzle cooled cakes with glaze. Garnish with lemon zest and edible flowers.
Notes
- Room Temperature is Key: Ensure butter, eggs, sour cream, and milk are at room temperature for tender cakes.
- Don’t Overmix: Mix only until just combined once flour is added.
- Steep for Flavor: Let lavender steep in hot milk for full 10 minutes to infuse glaze.
- Nutritional information is an estimate and may vary based on ingredients and portion sizes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American, French-Inspired