Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C). Grease two 6-cup mini cake trays. Mini bundt pans work well.
- In a medium bowl, whisk together the flour, salt, and baking soda.
- Using a stand mixer, beat the butter, granulated sugar, brown sugar, and lemon zest on medium speed for about 3 minutes until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a small bowl, whisk together the sour cream, milk, and vanilla extract.
- With the mixer on low speed, add the flour mixture and the sour cream mixture alternately. Begin and end with the flour mixture. Mix just until combined; do not overmix.
- Divide the batter evenly among the prepared pans, using about 3 tablespoons per well. Tap the pans gently on the counter to remove air bubbles. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
To make the lavender glaze, gently heat the milk and lavender in a small saucepan until warm. Remove from heat and let steep for 10 minutes. Strain the milk to remove the lavender. In a bowl, whisk together the powdered sugar, pinch of salt, and lavender-infused milk until smooth. Stir in the vanilla extract. Drizzle over the cooled cakes. Garnish with lemon zest and edible flowers if desired.