Name: Mini Lemon Olive Oil Cakes with Lemon Glaze Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 3 tablespoons lemon juice; 1 cup confectioners sugar; 2 tablespoons melted butter

Instructions

Step 1: Preheat your oven to 350°F (175°C) and position the rack in the middle of the oven.

Step 2: Combine the granulated sugar and lemon zest in a blender and pulse on high for about 30 seconds to release the oils and infuse the sugar with lemon flavor.

Step 3: Add the eggs, olive oil, and milk to the blender. Pulse again for 45 seconds until the mixture is smooth and well combined.

Step 4: Add the flour, baking powder, and salt to the blender. Blend for another 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 into each cavity, filling about two-thirds full.

Step 6: Bake the cakes for 25 minutes or until the tops spring back lightly when touched.

Step 7: Remove the cakes from the oven and let them cool in the pan for 5 minutes. Then transfer to a cooling rack and let rest for an additional 10 minutes.

Step 8: To make the lemon glaze, whisk together the melted butter, lemon juice, and confectioners sugar in a small bowl until smooth.

Step 9: Drizzle the glaze over the mini cakes using a spoon. Allow the glaze to harden before serving or storing.

Tips & Variations

For extra lemon aroma, add a teaspoon of lemon extract to the batter along with the zest.

Swap milk for buttermilk to add a slight tang and tenderness to the cakes.

Use a light or mild-flavored olive oil if you prefer a less pronounced olive taste.

You can substitute the mini loaf pan with muffin tins; adjust baking time accordingly.

Garnish with fresh lemon slices or a sprinkle of poppy seeds for added texture and visual appeal.

Storage

Store the mini lemon olive oil cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. Before serving, bring to room temperature or warm slightly in the microwave to soften the glaze. These cakes also freeze well; wrap individually and freeze for up to 2 months. Thaw overnight in the fridge before enjoying.

FAQs

Can I use regular vegetable oil instead of olive oil?

Yes, but using extra virgin olive oil adds a unique fruitiness and depth of flavor that complements the lemon. If you prefer a more neutral taste, vegetable oil will still work.

How do I know when the cakes are done baking?

The cakes are done when the top springs back lightly when you gently press it, or when a toothpick inserted into the center comes out clean without wet batter.