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!