These mini blender Lemon Olive Oil Cakes are so easy to make with a light, lemony flavor and airy texture.
Most people either love or hate lemon. I LOVE it! So when I saw a recipe years ago for olive oil cakes I knew I wanted to add some lemon to them.
The flavor of lemon is so light, refreshing and reminds me of Spring. I even added a light lemon confection glaze on top and these Lemon Olive Oil Cakes were delicious.
Lemon desserts are so good, but some of my favorite savory lemon recipes are Chicken in a Lemon Butter Sauce, Lemon-Dill Grilled Chicken and Lemon-Basil Three Bean Salad.
One of the best parts about this recipe is that you can add all of the ingredients to a blender, pulse and the batter is ready in minutes!
These Lemon Olive Oil Cakes were deliciously flavorful, light and airy. I'm not a fan of overly gooey desserts so plain cakes like these are right up my alley.
My entire family LOVED these cakes and they were the perfect serving sized.
Equipment
- blender
- mini loaf baking pan (8 cavity)
- cooling rack
- small bowl
- storage container
Ingredients Needed
For this recipe you'll need the following ingredients to make the cake:
- granulated sugar
- lemon zest
- large eggs
- extra virgin olive oil
- milk
- all purpose flour
- baking powder
- salt
- cooking spray
- melted butter
- lemon juice
- confectioners sugar
My favorite brand of extra virgin olive oil is Bertoli as it's super light and doesn't have a strong taste; which makes it perfect for desserts like this one.
The lemon was large so I only needed one, but if they're smaller you'll need two for the juice and zest.
How do you make Lemon Olive Oil Cakes?
Start by preheating the oven to 350 degrees F and moving the rack to the middle of the oven. Add the sugar and lemon zest to the blender and pulse 30 seconds on high.
Next, add the eggs, olive oil and milk; then pulse for another 45 seconds until smooth. Add the flour, baking powder and salt; then blend another 30-45 seconds until the batter is smooth and pourable.
Spray each section of the mini loaf pan with cooking spray; then pour the batter two-thirds of the way to the top into the 8 cavities. Place in the oven and bake 25 minutes or until the top bounces back with lightly touched.
Remove from the oven and allow to cool for 5 minutes before removing them from the pan and onto a cooling rack. Allow to rest for another 10 minutes before drizzling with the glaze.
I find it best to use a plastic knife to remove the cakes so you can loosen from the edges so they pop out of the pan easier.
How do you make the lemon Glaze?
Add the melted butter, lemon juice and confectioners sugar to a small bowl and whisk until smooth.
Drizzle the glaze on top of the mini Lemon Olive Oil cakes with a kitchen spoon; then allow to harden before storing.
Storage
You can store these cakes in an airtight container at room temperature or in the refrigerator for up to one week or in the freezer for up to 3 months.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES!
More Lemon Dessert Recipes
- Oreo Lemon Drops
- Lemon Cream Cheese Poundcake
- Angel Food Cake with Lemon
- Frosted Lemonade
- Lemon Lasagna
- And try our Key Lime Bundt Cake version too!
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Mini Lemon Olive Oil Cakes
Equipment
- 1 Blender
- 1 Mini Loaf Baking Pan (8 cavity)
Ingredients
For the Cakes
- 1 ½ cup granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs
- ¼ cup extra virgin olive oil
- ⅔ cup milk
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- cooking spray
- prepared lemon glaze
For the Lemon Glaze
- 3 tablespoons lemon juice
- 1 cup confectioners sugar
- 2 tablespoons melted butter
Instructions
For the Cakes
- Preheat the oven to 350 degrees F and move the rack to the middle of the oven.
- Add the sugar and lemon zest to the blender and pulse 30 seconds on high.
- Next, add the eggs, olive oil and milk; then pulse for another 45 seconds until smooth.
- Add the flour, baking powder and salt; then blend another 30-45 seconds until the batter is smooth and pourable.
- Spray each section of the mini loaf pan with cooking spray; then pour the batter two-thirds of the way to the top into the 8 cavities. Place in the oven and bake 25 minutes or until the top bounces back with lightly touched.
- Remove from the oven and allow to cool for 5 minutes before removing them from the pan and onto a cooling rack. Allow to rest for another 10 minutes before drizzling with the glaze.
For the Lemon Glaze
- Add the melted butter, lemon juice and confectioners sugar to a small bowl and whisk until smooth. Drizzle the glaze on top of the mini Lemon Olive Oil cakes with a kitchen spoon; then allow to harden before storing.
Erlinda Brent says
Can I just use a mixer to make these?
Carrie's Experimental Kitchen says
I haven't tried, but if you do you really need to make sure you mix until the batter is completely smooth.
Sheila Lee says
how do you freeze olive oil cakes that have drizzled powder sugar frosting. do you omit the frostin
Carrie's Experimental Kitchen says
I'd freeze them without the drizzle on them. Once defrosted, you can add the drizzle.
Nicole Krause says
At what temp and how long to bake for a 9x5 loaf pan?
Carrie's Experimental Kitchen says
I would still cook it at 350 degrees F, but haven't made this in a full loaf pan. Check for doneness after 35 minutes; then adjust from there. It will be done when the top bounces back when gently touched on top or when a toothpick inserted into the center comes out clean.