Lemon Olive Oil Cake

5 from 10 votes

Individual Lemon Olive Oil Cakes are easy to make and packed with flavor due to lemon zest, lemon juice, and the enhancement of lemon olive oil. Easy and sunny!

Prep Time15

Cook Time27

Total Time42

Course: Brunch, Dessert

Cuisine: American, Italian

Servings: mini cakes

Calories: 479kcal

Author: Jayne Harter - The Art of Food and Wine

Equipment

mini bundt pan, cakelet pan, or muffin tin

Ingredients

Cake Recipe

½ cup lemon olive oil
2 eggs
¾ cup milk
1 Tablespoon fresh lemon juice
1 Tablespoon lemon zest
1 cup plus 3 tablespoons sugar
1 cup plus 4 tablespoons flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt

Lemon Glaze

1 cup powdered sugar
1 ½ Tablespoon fresh lemon juice equals 1 Tablespoon, 1/2 teaspoons
1 Tablespoon melted butter

Instructions

Instructions for cakes

In large mixing bowl combine olive oil, eggs, milk, lemon juice, lemon zest. Cream for 2 to 3 minutes.
In large bowl combine sugar, flour, baking powder, baking soda, salt. Stir into egg mixture and fold.
Spray cake tins with non stick baking spray. Makes 6 cakelets or one 9-inch baking pan.
Bake at 350° degrees for 25 - 30 minutes.

Instructions for Lemon Glaze

In medium bowl, mix together powdered sugar, lemon juice, and melted butter. Blend thoroughly.
With a spoon or pastry icing bag drizzle icing evenly over cakes.
Garnish with lemon zest, blackberries, blueberries or lemon slice. You"re the boss, so you decide.

Notes

If you don't have lemon flavored olive oil you can make the following substitutions:

1/2 cup olive oil
3 Tablespoon lemon juice
1-1/2 Tablespoon lemon zest
1 additional Tablespoons of flour (total 1 cup + 5 Tablespoons)

You can also substitute the cake pan we used:

6 mini bundt cakes
12 muffin pan size cakes (1/2 cup volume - and we recommend paper liners for cooking to prevent any sticking)
1 - 9" inch bake pan

Nutrition