Lemon Olive Oil Cakes with Honey Lemon Buttercream

These lemon olive oil cakes are something very special… You know those bakes that instantly transport you to a breezy morning somewhere along the Amalfi Coast, or that you would find cooling on the windowsill in a sunlit kitchen in Italy? This is that kind of recipe. These mini lemon olive oil cakes are light, fluffy, and subtly rich, with bright citrus and that gorgeous golden crumb you only get from good olive oil. They’re the kind of treat that feels fancy, but takes no time at all—and somehow still makes you feel like the most elegant version of yourself while baking them, for me it’s imagining myself baking them in the sweetest little sun drenched kitchen in Italy with open windows…

These lemon olive oil cakes are soft, zesty, and just the right amount of sweet. Made with extra virgin olive oil, creamy Greek yogurt, and loads of fresh lemon juice and zest, they’re like little sunshine cakes with a buttery, melt-in-your-mouth crumb. The real star? That lemon honey buttercream. It’s bright, silky, and slightly floral—sweetened naturally and whipped to perfection. Together, the cake and buttercream frosting are magic. They feel decadent but still wholesome enough for a mid-morning coffee or latte moment. Just how I like it! These little cakes get it…

What You’ll Need

These mini cakes are made with simple, nourishing ingredients—but the flavor is anything but basic. There’s no refined sugar, no butter in the base, and no unessicary additives—just real, wholesome goodness that comes together beautifully. Olive oil keeps things rich and tender, Greek yogurt adds moisture and a little tang, and fresh lemon juice + zest bring it all to life. It’s kind of amazing how something this simple can taste so elevated. The kind of recipe you feel really good about baking—and even better about sharing.

LEMON OLIVE OIL CAKE CHECKLIST

Organic unbleached flour
Sea salt
Baking powder & Baking Soda
Eggs
Cane sugar
Extra virgin olive oil
Plain Greek yogurt
Fresh lemon juice
Lemon zest
Vanilla extract

lemon honey buttercream
Salted butter
Monk fruit sweetener (powder) or powdered sugar
Fresh lemon juice
Lemon zest
Honey
Vanilla extract
Sea salt

Making the Lemon Olive Oil Cakes

Preheat your oven to 350°F. In a large mixing bowl, whisk together the eggs and cane sugar until the mixture is light, frothy, and pale yellow—it should look airy and a little glossy. Whisk in the Greek yogurt, olive oil, fresh lemon juice, lemon zest, and vanilla until smooth.

In a smaller bowl, whisk the flour, baking powder/soda, and sea salt until evenly combined. Now gently add the dry ingredients to the wet, mixing just until everything comes together. You don’t want to over mix—just fold until the batter is smooth and cohesive.

Grease your mini cake molds or muffin tin with a little avocado oil (or line them if that’s your preference), then fill each mold about ¾ full. I love making these into mini cakes, but you can totally make one large cake, or make a layered cake separating the batter into two cake pans – note the baking time will double when making one cake or just under double when baking two cakes instead! Bake for 18–19 minutes. That’s the sweet spot—just long enough for the tops to turn golden while keeping the centers perfectly moist and delightful. Allow them to cool for 5 minutes in the pan, then move them to a cooling rack to cool completely before icing!

Making the Lemon Honey Buttercream

Start by whipping your room-temperature butter until it’s light, fluffy, and airy—it should look almost cloud-like and pale in color. This step is key for that silky texture. Next, sift in the monk fruit sweetener or powdered sugar about ½ cup at a time, mixing on low speed to keep things smooth and avoid a sugar cloud. Once everything is incorporated, turn up the speed just a bit to make it extra creamy. Then, add the fresh lemon juice, lemon zest, honey, vanilla, and a pinch of sea salt. Give it one final whip until everything’s fully combined and the buttercream is glossy, bright, and spreadable. Add it to a pipping bag and get ready to ice your cakes! Once your cakes are cool, frost generously and finish with a little extra lemon zest, babies breath, or florals if you’re feeling fancy!

I truly love these little lemon cakes—bright, soft, and perfectly sweet. They’re the kind of treat that always feels special, no matter when or where you make them. They’re perfect for sharing—easy for everyone to just grab their own little piece of sunshine. I love making them for special brunches, girls’ gatherings, or celebrations where effortless elegance is key.

Every time I bake these, in my mind I’m in a quiet villa in Tuscany, with the windows flung open and the scent of lemons drifting in from the trees outside. I picture myself staring out at the tuscan Italian valley with a latte in hand and sunlight streaming across the kitchen where I’m always baking something simple and beautiful, just like this. Until then, I’ll keep making them here, savouring every zesty bite and pretending I’m already there.

ps if your loving this lemon recipe check out my beloved lemon poppyseed loaf recipe here

I can’t wait for you to experience these lemon olive oil cakes! If you make these, I’d love to see—tag me so I can swoon over your lemony creations. Here’s to cakes that feel like sunshine and little moments that transport us. 🍋✨ 💛

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Lemon Olive Oil Cakes with Honey Lemon Buttercream Recipe