Mini Olive Oil Cakes with Lemon Glaze Recipe

Name: Mini Olive Oil Cakes with Lemon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter, melted; 1 cup all-purpose flour, plus more for dusting; 1 1/3 cups granulated sugar; 2 tablespoons grated lemon zest (from 2 lemons); 2 large eggs; 1/4 cup extra-virgin olive oil; 2/3 cup whole milk; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon finely minced fresh thyme, plus sprigs for garnish; 1 1/2 cups confectioners' sugar; 2 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons); 2 tablespoons unsalted butter, melted

Servings: persons

1 tablespoon unsalted butter, melted
1 cup all-purpose flour, plus more for dusting
1 1/3 cups granulated sugar
2 tablespoons grated lemon zest (from 2 lemons)
2 large eggs
1/4 cup extra-virgin olive oil
2/3 cup whole milk
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon finely minced fresh thyme, plus sprigs for garnish
1 1/2 cups confectioners' sugar
2 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons)
2 tablespoons unsalted butter, melted

1
Position a rack in the middle of the oven; preheat to 350 degrees.
2
Prepare the cakes: Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter.
3
Lightly dust with flour and shake out the excess.
4
Pulse the granulated sugar and lemon zest in a blender until combined.
5
Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds.
6
Don't overblend or the cakes will be too puffy.
7
Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl.
8
Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed.
9
Pour the batter into the prepared pan.
10
Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan.
11
Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
12
Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick.
13
Drizzle over the warm cakes and garnish with thyme sprigs.
14
Photograph by Kana Okada

984

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon unsalted butter, melted, 1 cup all-purpose flour, plus more for dusting, 1 1/3 cups granulated sugar, 2 tablespoons grated lemon zest (from 2 lemons), and more.

Yes, Mini Olive Oil Cakes with Lemon Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Olive Oil Cakes with Lemon Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions