3 eggs
1 cup sugar
1 Tbl lemon zest
1 1/4 cup Meyer Lemon Extra Virgin Olive Oil
1/4 cup Blood Orange Avocado Oil
1 cup + 1 Tbl cake flour
1/3 cup almond flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp Baker's Salt
3 Tbl brandy
3 Tbl lemon juice
1 tsp Pure Vanilla Extract
1 tsp Orange Extract
2 tsp Lemon Extract
Lemon Sugar
For the glaze:
1 3/4 cups powdered sugar
1/4 cup lemon juice
Zest of 1/2 lemon
1 tsp butter
Pinch Himalayan Salt

Springtime-fresh and adorable. That just might be the descriptor for all things related to Easter! And these little mini-loaves are worthy of the title. These perfectly-sized cakes (cake-lettes? is that allowed?) are simply packed with citrus from beginning to end. We pair up our Meyer Lemon Extra Virgin Olive Oil along with our Blood Orange Avocado Oil. Plus, we tag team our extracts – Vanilla + Orange + Lemon – to create these little citrus treats that have a sugar crunch on the bottom and sublime glaze on top.


1.We used silicone mini loaf pans for this recipe. This is a very moist cake which can make it challenging to remove from the pan. The flexible silicone is helpful for pushing the cakes from the molds. An alternative would be to make cupcakes and use cupcake liners.
2.Preheat the oven to 400°F. In a bowl, whisk together the cake flour, almond flour, baking powder, baking soda and salt in a medium bowl. In a small bow, stir together the brandy, lemon juice, and extracts.
3.Using a stand mixer fitted with the whisk attachment, beat the eggs, lemon zest and sugar on high speed until the mixture is pale and thick - about 3-5 minutes. With the mixer on high, slowly stream in the oils until incorporated. The mixture should be completely emulsified and should thicken even more.
4.Reduce the speed to low. Add the dry ingredients in three additions, alternating with the wet ingredients in two additions. Fold the batter a couple of times with a rubber spatula scraping the sides and bottom of the bowl and ensuring that the batter is evenly mixed.
5.Portion the batter evenly in the mini bundt pan, filling about 1/2 way full. Sprinkle with Lemon Sugar and place the baking tray in the middle rack of the oven. Bake for 16-18 minutes.
6.Note: the sprinkle of sugar at this point will give the bottom of the mini bundts a fun, crunchy touch to each bite - versus being visible on the top of the bundt cakes. The tops will get a delicious coating of glaze!
7.While baking, create the glaze by combining the powdered sugar, lemon juice, lemon zest and salt in a microwave-safe bowl. Add in the butter. Microwave 45 seconds. Whisk until well combined.
8.Once baked and while still warm, brush the tops with Meyer Lemon Olive Oil and allow to cool in the pan for about 20 minutes before inverting them on a parchment-lined surface. Once fully cooled, drizzle with the glaze.
9.Makes 8 mini-loaves or 10 cupcakes.

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