Best Mini Olive Oil Cakes With Lemon Glaze Recipes

Mini Olive Oil Cakes with Lemon Glaze image

Provided by deb baldwin @messinthekitchen

Categories Cakes

Number Of Ingredients 15

FOR THE CAKES
1 tablespoon(s) melted butter or butter crisco spray
1 3/4 cup(s) granulated sugar
2 tablespoon(s) grated lemon zest (from 2 lemons)
2 large eggs
1/4 cup(s) extra-virgin olive oil
2/3 cup(s) whole milk (or buttermilk if you have any extra))
1 cup(s) flour, plus more for dusting
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 teaspoon(s) finely minced fresh thyme (i use rosemary)
FOR THE GLAZE
1 1/2 cup(s) powdered sugar
2 1/2 to 3 tablespoon(s) lemon juice (from 1 or 2 lemons)
2 tablespoon(s) butter, melted

Steps:

Position a rack in the middle of the oven; preheat to 350 degrees. prepare the cake pans: brush a 6 or 12 cup mini Bundt or muffin pan or cupcake pan with the melted butter or spray. Lightly dust with flour and shake out the excess. Do not use paper cups. Silicone cups need to be sprayed and floured. *These are very sticky and will not remove from container if they are not buttered and floured.
Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour the olive oil and milk, pulsing until emulsified into a thin batter (about 30 seconds. Don't over blend or the cakes will be too puffy.
Whisk flour, baking powder,salt and thyme (or Rosemary) in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined. Stop to scrape down sides as needed. Pour the batter into the prepared pans. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28-30 min for a 6 cup bundt pan and 22 to 25 min for a 12 cup bundt, muffin,or cupcake pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
Meanwhile, prepare the glaze: Whisk the powdered sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is to thick. Drizzle over the warm cakes.

Orange-Olive Oil Mini Cakes with Citrus Glaze image

Provided by Food Network

Categories dessert

Time 2h5m

Yield 5 servings

Number Of Ingredients 13

2/3 cup extra-virgin olive oil, plus extra for greasing the pans
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 oranges, zested and segmented, segments chopped fine
1/3 cup plain yogurt
3 large eggs
1 cup confectioners' sugar
3 tablespoons freshly squeezed orange juice
Zest of 1 orange

Steps:

For the mini cakes: Preheat the oven to 350 degrees F. Grease 5 mini loaf pans with olive oil and set them on a rimmed baking sheet.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a separate medium bowl, whisk together the granulated sugar, orange juice and orange zest until the sugar is fully dissolved. Whisk in the yogurt, then the eggs and finally the olive oil.
Gently whisk the dry ingredients into the wet ingredients. When fully combined, fold in the chopped orange segments.
Spoon the batter into the prepared mini loaf pans, taking care to fill them no more than three-quarters full. Bake until the cakes are golden, spring back to the touch, and a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Let cool for 30 minutes, then remove the cakes from the pans to a cooling rack and let cool completely, about 20 minutes more.
For the glaze: Combine the confectioners' sugar and orange juice and mix until a smooth paste forms. Stir in half of the orange zest.
Drizzle the cakes with the glaze, then garnish with the remaining zest. Serve.