Mini Lemon Olive Oil Bundt Cakes
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Ingredients:
For the cakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ½ cup whole milk
- ½ cup Lemon Olive Oil
- ¾ cup granulated sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the glaze:
- 1 cup powdered sugar
- 1–2 tbsp Sicilian Lemon White Balsamic (or fresh lemon juice if preferred)
- Lemon slices or thyme sprigs for garnish (optional)
Instructions:
- Preheat oven to 350ºF. Grease and flour mini Bundt pans
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat eggs and sugar until light and fluffy. Add milk, Lemon Olive Oil, lemon juice, lemon zest, and vanilla. Mix until combined.
- Slowly add dry ingredients to the wet, mixing just until smooth.
- Pour batter evenly into mini Bundt pans, filling each about ¾ full.
- Bake for 18–22 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
- While cooling, make glaze by whisking powdered sugar with Sicilian Lemon White Balsamic until smooth and pourable.
- Drizzle glaze over cooled cakes and garnish with lemon slices or thyme sprigs if desired.