Description
Delicious mini lemon cakes infused with floral notes of lavender, perfect for gatherings or cozy evenings.
Ingredients
- 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
- 1/2 tsp culinary lavender
Instructions
- Combine dry ingredients: In a medium bowl, whisk together the flour, kosher salt, and baking soda. Set aside.
- Cream butter and sugars: In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy.
- Add eggs and zest: Incorporate the eggs one at a time, mixing well after each addition. Add the lemon zest and vanilla extract, continuing to mix until combined.
- Blend in dairy: Gradually add the sour cream and whole milk to the mix, beating until smooth.
- Combine dry with wet: Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined; avoid over-mixing to maintain a fluffy texture.
- Fill the muffin tray: Spoon the batter into the prepared mini muffin tray, filling each cup about 3/4 full.
- Bake: Bake in the preheated oven for about 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best flavor, serve the mini lemon cakes the same day they are made. Leftovers can be stored in an airtight container.
