Mini Lemon Olive Oil Bundt Cakes

1-1/2 cups cake flour
1/2 cup almond meal
1 cup granulated sugar
zest of 1 lemon
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup milk
1 egg large
1/2 teaspoon almond extract

1/2 cup Lemon Juice
1 1/4 cup Powdered Sugar

Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray.

Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine.

Place the Lemon Olive Oil, milk, egg, and almond extract in a smaller bowl, and whisk to combine.

Pour the batter into the prepared cake pan and bake for 18 to 22 minutes, or until a toothpick inserted into the thickest part of a cake comes out clean.

Cool in the pan for 20 minutes, then turn the cakes out onto a wire rack to cool completely.

To make the glaze - combine powdered sugar and lemon juice in a pan. Bring it to a boil. Add a pinch of salt and cook until thick. Remove from flame and drizzle the glaze over the minis.
Older Post
Newer Post
Close (esc)

shipping notes

Please be aware that we do not ship outside of Ontario, Canada. If you would like help finding a store local to you, please e-mail us at and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now