Mini lemon olive oil cakes topped with a bright and creamy honey lemon buttercream—moist, zesty, and perfect for parties or gifting.

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

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Preheat oven to 350 °F (175 °C). Lightly grease a mini cake or muffin tin.
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.
In another bowl, whisk together flour, baking powder, baking soda, and sea salt.
Gradually add dry ingredients to wet mixture and stir until just combined.
Fill each well about ¾ full and bake for 18–19 minutes, or until golden and a toothpick comes out clean.
Cool cakes in pan for 5 minutes before transferring to a rack.
To make the frosting: Beat butter until fluffy (~2 minutes). Gradually mix in sugar, lemon juice, zest, honey, vanilla, and salt. Whip until smooth and pipe or spread onto cooled cakes.