Introduction

These Mini Lemon Olive Oil Cakes are a delightful treat perfect for any occasion. Moist and fragrant, they combine the bright flavor of lemon with the rich smoothness of olive oil for a tender bite. Topped with a tangy lemon glaze, these little cakes are sure to impress your guests or brighten your afternoon tea.

The image shows five mini bundt cakes with a shiny golden-brown surface, each topped with small green basil leaves and bright yellow lemon zest scattered on top. The cakes have a ridged texture from the bundt shape and sit on a wire cooling rack placed on a white marbled surface. In the background, a halved lemon and more green basil leaves add color contrast with their bright yellow and green shades. The focus is sharp on the front cake, while the background items are softly blurred, highlighting the cakes' moist texture and fresh toppings. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cup granulated sugar
2 tablespoons lemon zest
2 large eggs
1/4 cup extra virgin olive oil
2/3 cup milk
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
cooking spray
For the lemon glaze:
3 tablespoons lemon juice
1 cup confectioners sugar
2 tablespoons melted butter

Instructions

Step 1: Preheat the oven to 350 degrees F and position the rack in the middle of the oven.
Step 2: Add the granulated sugar and lemon zest to a blender and pulse on high for 30 seconds to blend the flavors.
Step 3: Add the eggs, olive oil, and milk to the blender and pulse for another 45 seconds until the mixture is smooth.
Step 4: Add the all-purpose flour, baking powder, and salt; blend again for 30 to 45 seconds until the batter is smooth and pourable.
Step 5: Spray each section of a mini loaf pan with cooking spray. Pour the batter two-thirds full into the 8 cavities.
Step 6: Bake for 25 minutes or until the tops spring back lightly when touched.
Step 7: Remove from the oven and let the cakes cool in the pan for 5 minutes. Then, transfer them to a cooling rack and rest for another 10 minutes.
Step 8: While the cakes cool, prepare the glaze by whisking together the melted butter, lemon juice, and confectioners sugar in a small bowl until smooth.
Step 9: Drizzle the lemon glaze over the cooled cakes using a spoon, then allow the glaze to harden before serving or storing.

Tips & Variations

For a more intense lemon flavor, add an extra tablespoon of lemon zest to the batter.
Substitute milk with buttermilk for a slightly tangier and richer cake.
If you prefer, swap the mini loaf pan for a muffin tin to make lemon olive oil muffins instead.
Use mild-flavored olive oil to keep the olive oil taste subtle and allow the lemon to shine.
For a dairy-free version, replace milk with almond or oat milk and use a vegan butter alternative in the glaze.

Storage

Store the mini cakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate for up to 1 week. Before serving chilled cakes, let them come to room temperature or warm briefly in the microwave for about 10 seconds. The glaze may soften slightly when reheated.

How to Serve

The image shows a single small bundt cake with a bright orange color and a shiny texture, placed on a wire cooling rack. The cake has a round shape with ridged edges and a hole in the center. On top, there are small pieces of green basil leaves and light yellow lemon zest scattered across the surface. Around the cake, fresh whole basil leaves are placed on the rack as decoration. The background surface under the rack is a white marbled texture partly covered by a pale green cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes gluten-free?

Yes, you can replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Keep an eye on the texture, as some gluten-free flours absorb more liquid, so you may need to adjust the milk slightly.

Can I prepare the batter ahead of time?

It’s best to bake the cakes soon after preparing the batter to ensure the best rise and texture. However, you can mix the batter and refrigerate it for up to 12 hours before baking. Let the batter come to room temperature briefly before pouring into the pan.

Mini Lemon Olive Oil Cakes Recipe

Print Recipe

★★★★★

4.5 from 66 reviews

These Mini Lemon Olive Oil Cakes are delightfully moist and bursting with fresh lemon flavor. Enhanced with zesty lemon zest and a smooth lemon glaze, these bite-sized cakes are perfect for a light dessert or an elegant tea-time treat. The use of extra virgin olive oil adds a subtle fruity richness and keeps the cakes tender and soft.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 mini cakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake

1 1/2 cups granulated sugar
2 tablespoons lemon zest
2 large eggs
1/4 cup extra virgin olive oil
2/3 cup milk
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
cooking spray

Lemon Glaze

3 tablespoons lemon juice
1 cup confectioners sugar
2 tablespoons melted butter

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and position the oven rack in the middle to ensure even baking.
Prepare the Lemon Sugar: Add the granulated sugar and lemon zest to a blender and pulse on high for 30 seconds to infuse the sugar with bright lemon flavor.
Combine Wet Ingredients: To the sugar mixture, add the eggs, olive oil, and milk. Pulse the blender for an additional 45 seconds until the mixture is smooth and homogenous.
Add Dry Ingredients: Incorporate the all-purpose flour, baking powder, and salt into the blender. Blend for 30-45 seconds until the batter is smooth, thick yet pourable.
Prepare Pan and Bake: Lightly spray each cavity of an 8-section mini loaf pan with cooking spray. Pour the batter into the cavities, filling each about two-thirds full. Bake for 25 minutes, or until the cakes spring back lightly when touched.
Cool the Cakes: Remove the mini cakes from the oven and let them cool in the pan for 5 minutes. Then carefully transfer onto a wire cooling rack and allow to cool for an additional 10 minutes.
Make the Lemon Glaze: In a small bowl, whisk together the melted butter, lemon juice, and confectioners sugar until the glaze is smooth and thick.
Glaze the Cakes: Drizzle the glaze over the cooled mini lemon olive oil cakes using a spoon. Let the glaze harden before serving or storing.

Notes

Ensure the lemon zest is finely grated to maximize flavor without bitterness.
If you don’t have a mini loaf pan, standard muffin tins can be used but adjust baking time accordingly.
The glaze can be stored separately and applied just before serving to keep cakes moist.
For a dairy-free version, substitute milk with almond or oat milk and use vegan butter or omit the butter in the glaze.
These cakes freeze well wrapped tightly; thaw completely before glazing.

Keywords: Mini Lemon Olive Oil Cakes, Lemon Cake, Olive Oil Cake, Mini Cakes, Lemon Glaze, Easy Dessert, Bite-Sized Cakes