These itty-bitty lemon cakes are sweet enough for a special holiday dessert.
If youve never worked with dried culinarylavenderbefore, know that a little goes a long way.
Dont have mini cake trays?
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
Use a 12-cup muffin tin.
Bake cakes as directed, watching closely to prevent burning.
Whisk together flour, salt, and baking soda in a medium bowl.
Add eggs, 1 at a time, beating until combined after each addition.
Whisk together sour cream, milk, and vanilla in a small bowl until well combined.
Firmly tap trays on counter several times to release large air bubbles.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 20 minutes.
Let cool in trays on wire racks 10 minutes.
Remove from trays, and let cool completely on wire racks, 45 minutes to 1 hour.
Add lavender; let steep 10 minutes.
Strain milk mixture through a fine mesh strainer into a small bowl; discard lavender.
Stir together powdered sugar, salt, and vanilla in a medium bowl just until combined.
Gradually stir in steeped milk, 1 teaspoon at a time, to achieve a pourable consistency.
Drizzle cooled Cakes with Lavender Glaze.
Garnish with additional lemon zest and edible flowers, if desired.
