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Mini Olive Oil Cakes with Lemon Glaze Recipe

Mini Olive Oil Cakes with Lemon Glaze

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on April 23, 2011

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    Just made these. They taste very good. I used 1 cup of sugar, skim milk, and dried thyme. Haven't made the icing, but when I do I'll put mint into it with the lemon juice. I only got 10 cakes out (from a 12-count tin. They puff a lot when in the oven, but shrink after removal. Over, a good litte cake. I'll make again.

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  • on April 13, 2011

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    I loved it so easy n guilt free

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  • on March 30, 2011

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    Really good and really easy!

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  • on March 10, 2011

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    I was looking for something to do will all the fresh lemons from our tree when I came across this recipe. Loved it! It was a big hit with everyone I shared it with. I have made it three times now, and will definitely make it again.

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  • on December 07, 2010

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    OMG!! These are really fabulous - I just made my first batch of these cakes and they are unbelievably good. I am taking them to a bake sale at our local children's hospital - and, of course, will need to save one or two for my darling husband with the "sweet tooth". I hadn't any thyme, nor the "time" to go to the store, so I used fresh rosemary like another reviewer and they turned out great. As a guide, I used a pan with space for six cakes and baked them for 23 minutes. I will be making these again for friends and family.

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  • on July 04, 2010

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    These are really good! I made mini-muffins using this recipe. I lowered the temperature to 325 degrees. Baked for about 10 minutes. I did not have whole milk so I substituted with evaporated milk and water (3:1. I also did not have fresh thyme so I substituted with dried thyme flakes. As another reviewer suggested I also cut the sugar down to 1 cup. Thanks for the recipe. I will be making these again.

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  • on March 10, 2010

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    Great little cakes! I bought some fresh thyme at the market but they failed to put it in my bag. When I got home...no thyme...errrrrrr SO, I added some rosemary from the garden minced up super fine. Wow, what a nice flavor that gave to the cakes. My husband loved them so I made a second batch to bring into work...everyone LOVED them. I also added a splash of vanilla to the glaze. Yum!

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  • on October 12, 2009

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    These didn't last long - the kids loved them too! I was worried the whole family would hate the thyme especially my 8 year old, but everyone loved them. The olive oil doesn't give it a strong flavor but does give an incredible texture. Sort of
    like a cake donut texture. I'm serving them again tonight for company - they are
    that special! This recipe is a keeper.

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  • on September 20, 2009

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    The Green Bay Girls made these for dessert.What a great little cake.They were light fluffy and flavorful.Just enough lemon flavor.We forgot to put the thyme in this time but next time we will make sure it gets in there.I guess thats what happens when you get together with a friend ,your Food Network Magazine, and couple of bottles of wine.We have fun picking out recipes and making them.This was a winner!!!

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  • on August 15, 2009

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    This cake is moist with the perfect amount of lemon. The thyme adds an almost undetectable accent (in a good way. I am going to make these again and I won't be adjusting the recipe. It is perfect just the way it is.

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