diary of some homemade goodies

Mini Olive Oil Lemon Drizzle Cakes

Mini Olive Oil Lemon Drizzle Cakes

One of my favorite times in the afternoon is my own little “tea-time”, where I get to snuggle up and enjoy a cup of tea, taking a little break from whatever I’m working on. Whether it was when I was working in an office, or when I’m at home, it seemed to be a nice little reset to my day. During one of these “tea-times” recently, I thought – “I need something sweet with this!” Thus, this lemon drizzle cake came to fruition.

Every single time I bake something with lemons I always remember my old work supervisor/colleague Teri, who always exclaims she loves “all things lemon!!!”.  She was always so kind to me and makes me look upon my first job in fond memory.

This lemon drizzle cake is made from olive oil, which is a bit different from the conventional butter version. I prefer the softer and more subtle taste it gives. How I shaped this mini loaf is actually cutting off the top dome-part of the cake (don’t worry, we ate all of it so it definitely did not go to waste), and simply turning the loaf upside down. The pan I used is one that my old apartment-mates gifted me for my birthday – I’ve used it a quite a few times and it’s always worked well.

There’s always so much to learn for the amateur home-cook…for me it’s been learning that lemon zest is a game-changer!! Lemon season is quickly slipping away here in California, but when lemons are in abundance again, do give these a try! This recipe only yields 5 delicious little pastries, but of course, you could double the recipe, bake it in a muffin tin, or put it in a bigger loaf pan.

Mini Olive Oil Lemon Drizzle Cakes

Course Dessert
Cuisine British
Keyword cake, dessert, lemon, lemon drizzle, teatime
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5


Lemon Cake

  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • pinch of salt
  • 3/4 cup all-purpose flour (sifted)
  • 1/2 tsp baking powder
  • 1/4 cup coconut cream (thick kind, not coconut milk)
  • 1 tbsp lemon juice
  • 2 tbsp lemon zest
  • 2 tsp honey
  • 1/2 cup olive oil


  • 3/4 cup powdered sugar (sifted)
  • 1 tbsp lemon juice
  • 1 tsp water (for thinning out)


  1. Preheat oven to 350F and grease 5 of the mini loaf molds in the tin and fill the rest with about 1/2 inch of water (so it doesn't damage the pan).

  2. In a large bowl, cream together sugar and eggs with hand mixer until it is pale in color and fluffy. Add in vanilla extract and mix well. 

  3. Mix together dry ingredients (salt, SIFTED flour, and baking powder). *Make sure your flour is sifted. Add to the large bowl with wet mixture. 

  4. In a small bowl, combine coconut cream, lemon juice, and lemon zest. Then add to large bowl with mixture and lightly fold in. 

  5. In a separate small bowl, combine olive oil and honey. Add to same large bowl and lightly fold in until everything is well incorporated. Don't over-mix.  

  6. Pour batter evenly into the 5 greased mini loaf molds. Bake for 18-20 min in preheated oven, or until top is lightly browned and toothpick comes out clean. For a a large loaf tin, double the recipe and bake for ~1hr at same temperature.

  7. Allow loaves to cool on cooling rack. Once cooled, cut off the "muffin top" and turn the loaves upside down. 

  8. Combine sifted powdered sugar, lemon juice, and optional water (if needed) for the drizzle. Drizzle mixture over the cakes. Let it cool all the way and...enjoy! 




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