Print Recipe

Olive Oil Mini Loaf Cakes

Servings: 7 -8
Author: The Almond Eater


  • 2 cups all purpose flour
  • 1 1/2 cups cane sugar
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 3 eggs
  • 3/4 cup plain yogurt
  • 1/2 cup olive oil
  • 1 tsp vanilla extract
  • 1 tbsp lavender
  • Zest of 1 lemon
  • For the icing:
  • 1/4 cup ricotta
  • 1/4 cup mascarpone
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract


  • Preheat oven to 350°.
  • Combine flour, sugar, salt and baking powder together in a bowl and set aside.
  • In a separate bowl, whisk eggs, yogurt, olive oil, and vanilla together.
  • Fold wet ingredients into dry ingredients. Last, stir in the lavender and lemon zest by hand.
  • Grease a mini loaf pan* and pour batter evenly into the pan.
  • Bake cakes for 15-20 minutes, or until a toothpick comes out clean.
  • Remove cakes from the oven and leave them sit in the pan for 10 minutes before carefully transferring them to a cooling rack.
  • For the icing: use an electric mixer to mix the ricotta and mascarpone together; add in the powdered sugar and vanilla and stir until everything is combined.
  • Once cakes are cool, spread icing evenly among them.
  • Enjoy!


*If you don't own a mini loaf pan, you can use a muffin tin instead.