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Mini Lemon Olive Oil Cakes Recipe

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★★★★★

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.

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

  1. Preheat the Oven: Set your oven to 350°F (175°C) and position the oven rack in the middle to ensure even baking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://cookedbycleo.com/mini-lemon-olive-oil-cakes-recipe/