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Lemon Olive Oil Mini Bundt Cake

Lemon Olive Oil Mini Bundt Cakes *From Vintage Kitchen

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Ingredients
  

For the cake:

  • 2 cups 280g cake or all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 eggs at room t°
  • 1 1/4 cups 250g sugar
  • 1 cup 250ml mild extra virgin olive oil
  • Zest of 2 lemons
  • 1 teaspoon pure vanilla extract

For the glaze:

  • 1 1/2 cups 240g powdered sugar
  • Lemon juice from about 1 lemon

Instructions
 

  • Instructions
  • Preheat oven at 350°F/180°C.
  • Butter or spray a 10 or 11-inch bundt cake pan and dust with fine dry breadcrumbs or flour, shaking off excess.
  • In a large bowl beat eggs with sugar for 3-4 minutes, until foamy and light.
  • Add oil in a stream while you keep beating (similar to homemade mayonnaise).
  • Add zest and vanilla.
  • I sift dry ingredients directly over batter, but you can do it separately.
  • Add sifted dry ingredients (flour, baking powder and salt) in 2 parts and mix until combined but don’t overmix.
  • Pour into prepared pan and bake for 50-60 minutes, until a tester comes out clean.
  • Let cool on a wire rack for 15 minutes and carefully unmold.
  • Let cool completely.

For glaze:

  • Mix sugar and juice until creamy and lump-free. It should have the consistency of thick honey.
  • Pour over cooled cake and let drip down the sides.