- 2 lemons
- 1 ½ cups sugar, preferably superfine
- 1 ½ cups cake flour, whisked before measuring to sift
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons dried lavender buds
- ½ cup unsalted butter, at room temperature
- 3 large eggs
- ½ cup sour cream (regular, not lite), at room temperature
- 1 teaspoon lemon extract (not lemon oil)
- Preheat the oven to 325 degrees Fahrenheit. Prepare a Mini Cake Pan by coating it with nonstick cooking spray and lightly flouring it (Ross uses Bak-klene, a nonstick spray that contains starch, so you can skip the flouring part).
- Zest the lemons and place in a medium bowl with the sugar. Juice the lemons into a liquid measuring cup.
- In a medium bowl, combine the flour, baking soda, salt, and lavender buds.
- In a large bowl, using an electric mixer on medium speed, cream the sugar and butter together, making sure to scrape down the bowl so that it is fully combined. Add the eggs one at a time, beating well after each one. Turn the mixer to low and add the dry ingredients all at once. Mix well, then mix in the sour cream, lemon extract, and lemon juice.
- Divide the batter between the wells of the prepared biscuit pan and bake until a toothpick inserted near the center of each comes out clean, 20 to 25 minutes. Let the cakes cool in the pan on a Lodge Enamel Trivet for 5 minutes. Remove the cakes from the pan and set on the rack until you are ready to serve.