Short Description

Moist, tender mini cakes made with bright lemon and rich olive oil, topped with a luscious honey lemon buttercream—perfectly balanced between tangy and sweet.

Why You’ll Love This Recipe

Vibrant flavor: Fresh lemon juice and zest brighten every bite.
Rich texture: Olive oil and Greek yogurt combine for moist, soft cakes.
Healthier twist: Made with organic flour and sweetened naturally.
Elegant presentation: Mini cakes topped with buttery lemon frosting, ideal for gatherings or gifts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cups organic all-purpose flour (or gluten-free swap)
½ tsp sea salt
1 tsp baking powder
½ tsp baking soda
2 eggs, room temperature
¾ cups cane sugar
½ cup extra virgin olive oil
1 cup 0% plain Greek yogurt
1 cup fresh lemon juice (from about 4–5 lemons)
Zest of 3 lemons
2 tsp vanilla extract

Honey Lemon Buttercream

1 cup salted butter, room temperature
2–3 cups monk fruit powder or powdered sugar
2 Tbsp fresh lemon juice
3 Tbsp fresh lemon zest
2 Tbsp honey
1 tsp vanilla extract
Pinch of sea salt

Directions

Preheat oven to 350 °F (175 °C).
Mix wet ingredients: In a large bowl, whisk eggs and cane sugar until light and pale (~2 minutes). Add Greek yogurt, olive oil, lemon juice, lemon zest, and vanilla; mix until smooth.
Combine dry ingredients: In another bowl, whisk flour, baking powder, baking soda, and sea salt.
Fold together: Gradually add dry ingredients to wet mixture; stir until just combined—avoid overmixing.
Prepare pan: Lightly grease a mini cake pan or muffin tin with avocado or olive oil. Fill each well about ¾ full.
Bake for 18–19 minutes, until cakes turn golden and a toothpick inserted comes out clean.
Cool: Let cakes rest in pan for 5 minutes before transferring to a wire rack to cool completely before frosting.

Honey Lemon Buttercream

Whip butter: In a stand mixer or large bowl, beat salted butter until light and fluffy (~2 minutes).
Add sugar: Sift in monk fruit powder or powdered sugar in ½‑cup intervals, mixing on low to prevent dust clouds.
Add flavorings: Mix in fresh lemon juice, lemon zest, honey, vanilla, and a pinch of sea salt.
Finish frosting: Increase mixer speed and whip until smooth, glossy, and easily pipeable.
Frost: Generously pipe or spread buttercream onto cooled cakes. Garnish with extra lemon zest, edible florals (e.g., baby’s breath), or candied lemon slices for a vintage, elegant appearance.

Servings And Timing

Makes: About 12 mini cakes (depending on size of pan)
Prep Time: ~15 minutes
Bake Time: 18–19 minutes
Cooling & Frosting Time: ~20 minutes
Total Time: ~55 minutes

Storage/Reheating

Room Temperature: Store cakes in an airtight container for up to 2 days.
Refrigerator: Keep covered and chilled up to 3 days; allow to come to room temperature before serving.
Freezing: Freeze unfrosted cakes in a single layer (wrapped in plastic) for up to 1 month. Thaw and frost when ready.
Refreshing: Warm cakes briefly in a 300 °F oven for 3–5 minutes to restore softness.

Variations

Gluten-Free Option: Use a 1:1 gluten-free flour blend with xanthan gum.
Citrus Mix: Add a few tablespoons of orange or lime zest for a citrus medley.
Berry Topper: Garnish with fresh berries like raspberries or blueberries.
Herbal Accent: Add finely chopped thyme or rosemary to the batter for a sophisticated note.
Honey Swap: Replace honey in buttercream with maple syrup for a richer sweetness.

FAQs

1. Can I bake this in a single cake pan?

Yes—pour into a greased 8‑ or 9‑inch round pan and bake for approximately 25–30 minutes until a toothpick comes out clean.

2. How do I prevent oily taste from the olive oil?

Use high-quality extra virgin olive oil and mix with yogurt and lemon juice to balance flavor.

3. Can I use all powdered sugar instead of monk fruit?

Absolutely—the coconut sugar or cane sugar substitute works similarly; adjust the amount for desired sweetness.

4. My buttercream is too stiff—is it fixable?

Add a teaspoon of milk or lemon juice at a time to soften and re-whip until spreadable.

5. Can I make the buttercream ahead?

Yes—store in the fridge (sealed) for up to 3 days. Re-whip before frosting to regain texture.

6. Can I reduce sugar in the cake?

Yes—you can reduce cane sugar by up to ¼ cup with minimal impact on texture.

7. Why include both baking powder and soda?

Baking powder provides lift; baking soda reacts with the acidic yogurt and lemon juice for light texture.

8. My cakes are soggy inside—why?

Make sure not to overfill the wells and check for doneness; baking too briefly can cause undercooked centers.

9. Can I freeze iced cakes?

You can freeze iced cakes wrapped well for up to 2 weeks. Thaw overnight in the fridge before serving.

10. Can I make them dairy-free?

Yes—use dairy-free yogurt, vegan butter, and dairy-free milk in frosting.

Conclusion

These Lemon Olive Oil Cakes With Honey Lemon Buttercream are a zesty, sophisticated treat—lightly sweet, citrusy, and perfectly indulgent without heaviness. With minimal prep and elegant appeal, they’re sure to delight at brunches, showers, or sunny garden gatherings. Enjoy every bright, buttery bite!

Ezabella

Lemon Olive Oil Cakes With Honey Lemon Buttercream

Short Description

Why You’ll Love This Recipe

Ingredients