- 1 1/4 cups white sugar
- 1/2 cup extra-virgin olive oil
- Juice & zest of one Meyer lemon
- 2 tablespoons tangerine or orange juice
- 2 large eggs
- 2 teaspoons pure vanilla bean paste
- 2 cups + 2 tablespoons cake flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 cup buttermilk
- 1/2 cup plain Greek yogurt
- - FOR LEMON SUGAR GLAZE -
- 1 cup powdered sugar, sifted
- 4 tablespoons milk
- 1 teaspoon pure vanilla bean paste
- Zest of 1 Meyer lemon, finely minced
Step 1: Preheat the oven to 350 degrees F. Grease and flour miniature cake pans. The recipe should make enough for 12 miniature Bundts with a little to spare.
Step 2: In a stand-up mixer fitted with the paddle attachment, mix together the sugar and olive oil on medium-high speed until well-blended, about 2 minutes. Add the zest, juice, eggs, and vanilla and continue to mix until creamy, another minute or two.
Step 3: Turn the mixer down to low speed and add the flour, baking soda, salt, buttermilk, and yogurt. Return to medium-high speed and mix until well-combined, about a minute. Divide the batter evenly into the mini cake forms, being careful to only fill the molds halfway full. Bake for 18-20 minutes, until a toothpick inserted into the center of each cake comes out clean.
Step 4: Remove the cakes from the oven and carefully invert the pan. Let the completed cakes cool on a wire baking rack for 5-10 minutes. Serve warm with the Lemon Sugar Glaze or a dusting of powdered sugar.
Step 5: Making the Lemon Sugar Glaze: Whisk together the powdered sugar and milk until smooth and fully-combined. Stir in the vanilla extract and lemon zest. Spoon over the warm cakes. This will allow some of the glaze to soak into the cake more thoroughly.
Wow your guests with these delicious mini citrus cakes from Housetrends!