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Mini Lemon Olive Oil Cakes with Lemon Glaze Recipe

★★★★★

4.5 from 224 reviews
  • Author: Elara
  • Total Time: 40 minutes
  • Yield: 8 mini cakes 1x

Description

These Mini Lemon Olive Oil Cakes are moist, tender, and bursting with fresh lemon flavor. Made with a combination of olive oil for richness and bright lemon zest and juice, these individual-sized cakes are finished with a tangy lemon glaze that adds the perfect sweet and citrusy touch. They’re quick to prepare using a blender and bake in a mini loaf pan, making them an ideal treat for any occasion or a delightful afternoon snack.

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 Oven: Preheat your oven to 350°F (175°C) and position the rack in the middle to ensure even baking.
  2. Blend Sugar and Lemon Zest: Place the granulated sugar and lemon zest into a blender and pulse for 30 seconds on high speed to infuse the sugar with vibrant lemon flavor.
  3. Add Wet Ingredients: Add the eggs, extra virgin olive oil, and milk to the blended sugar mixture. Pulse for an additional 45 seconds until the mixture is smooth and fully combined.
  4. Add Dry Ingredients: Incorporate the all-purpose flour, baking powder, and salt into the blender. Continue blending for 30 to 45 seconds until the batter is smooth and pourable with no lumps.
  5. Prepare Mini Loaf Pan: Spray each cavity of an 8-cavity mini loaf pan generously with cooking spray to prevent sticking.
  6. Fill and Bake: Pour the batter into each mini loaf cavity, filling them about two-thirds full. Place the pan in the oven and bake for 25 minutes or until the tops are springy to the touch and a toothpick inserted comes out clean.
  7. Cool the Cakes: Remove the cakes from the oven and let them cool in the pan for 5 minutes. Then carefully remove each cake and transfer to a wire rack to cool completely for an additional 10 minutes before glazing.
  8. Make the Lemon Glaze: In a small bowl, whisk together the melted butter, lemon juice, and confectioners sugar until the glaze is smooth and free of lumps.
  9. Glaze the Cakes: Spoon or drizzle the lemon glaze over the cooled mini cakes evenly. Allow the glaze to set and harden slightly before serving or storing.

Notes

  • For best flavor, use fresh lemons to zest and juice.
  • Make sure not to overfill the mini loaf pans to prevent overflow during baking.
  • The cakes can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
  • Allow the glaze to harden completely before stacking or packaging the cakes.
  • You can substitute milk with a non-dairy milk alternative if desired.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: lemon olive oil cake, mini cakes, lemon glaze, easy dessert, citrus cake, individual cakes, moist lemon cake

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Find it online: https://kitchenflavorspot.com/mini-lemon-olive-oil-cakes-with-lemon-glaze-recipe/