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Mini Lemon Olive Oil Cakes
These mini blender Lemon Olive Oil Cakes are so easy to make with a light, lemony flavor and airy texture.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 5 min🔥 Cook: 25 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- blender
- pan
- bowl
- whisk
📝 Preparation Steps
1
For the Cakes
2
Preheat the oven to 350 degrees F and move the rack to the middle of the oven.
3
Add the sugar and lemon zest to the blender and pulse ⏱️ 30 seconds on high.
lemon zest2 tablespoons
4
Next, add the eggs, olive oil and milk; then pulse for another ⏱️ 45 seconds until smooth.
large eggs2
5
Add the flour, baking powder and salt; then blend another ⏱️ 30-45 seconds until the batter is smooth and pourable.
6
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.
cooking spray
7
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.
8
For the Lemon Glaze
9
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.
melted butter2 tablespoonslemon juice3 tablespoonsconfectioners sugar1 cup
Nutrition Facts
calories
318 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
1 g
sugar Content
39 g
sodium Content
221 mg
protein Content
4 g
trans Fat Content
0.1 g
cholesterol Content
56 mg
carbohydrate Content
67 g
saturated Fat Content
4 g
unsaturated Fat Content
7 g
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