Lemon Olive Oil Tea Cakes + Whipped Mascarpone

Welcome back to QCK!

Today I want to share my recipe for these awesome little lemon tea cakes. They’re perfect for mothers day whether you’re with your mom or just want to drop off something special. I’ll leave “drop off” instructions below.

I love these because they’re a perfect little bite. Super moist, fluffy, a little sticky, and not too sweet. They’re also so pretty. The beauty behind making tea cakes is that you don’t have to decorate an entire cake. You just put a spoon of frosting on each one and call it done.

I love using olive oil in baking because you get all the moisture you would normally get with vegetable oil, but a really rich flavor that can perfectly balance out the sweetness of a cake.

Once they’ve baked and cooled I dip them in a lemon glaze for just a little extra tang and then top them with creamy, whipped honey mascarpone. To finish it all off, I love using berries. Any kind you like. I used strawberries, blackberries and raspberries. They look great together but also with the yellow cake as well.

Drop Off Instructions

If you’re not able to spend Mother’s Day with your mom this year, you can always drop some nice stuff off for her. These little cakes are perfect and you can drop them off one of two ways.

If you’re not sure when she’ll get around to eating them, you can simply make the cakes and glaze them. Then put the frosting and berries in a separate Tupperware. That way she can enjoy them when she’s ready and they won’t get soggy. If you’re going this route and want to take it a step further, you can macerate the berries by mixing them with a tablespoon of sugar and a squeeze of fresh citrus juice. Let them sit for 20-30 minutes at room temperature. You can even do this on your way out the door and they’ll be ready by the time you drop them off.

The second option is of course to just put them all together and drop them off. They’ll be just fine for a day as long as they get put in the fridge after being out a couple hours.

Substitutions and Add Ons

  • Olive Oil can be substituted for vegetable or canola oil or melted unsalted butter. These can also be made with no oil and just melted butter.
  • Lemon can be substituted with any citrus fruit you like.
  • Mascarpone can be substituted for cream cheese.
  • Honey can be substituted for brown sugar or omitted.
  • Berries can be substituted for any other topping you want to use, or omitted. These would be really cute with a slice of candied lemon.
  • If you want to use a cake mix, use a yellow cake mix, add the directed ingredients on the package, but substitute half the oil for olive oil. Add lemon juice and zest. Bake as directed.

Tips and Tricks

  • These are fairly sticky cakes, be sure to grease the pan well before baking. You may need to carefully run a butter knife around the edge to release them.
  • For less mess, place a sheet of parchment, plastic wrap or tin foil under your cooling rack.
  • If you don’t want to get your hands dirty while glazing the cakes, pour the glaze over each using a liquid measuring cup.
  • When you’re frosting the cakes, keep a cup of hot water near you. You can dip the spoon in hot water between each cake for easier, smoother frosting.
  • Use fresh lemon juice and zest. It’s the key to getting the best flavor possible.

Recipe

Prep: 20 MinCook: 10-12 MinDifficulty: EasyServings: 12

Ingredients

  • 1 C + 2 Tbsp All Purpose Flour
  • 1 C Granulated Sugar
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Baking Soda
  • 1/4 C Olive Oil
  • 1/4 C Canola Oil
  • 1/2 C Water
  • 1/4 C Sour Cream
  • 1 Large Egg
  • 2 Tbsp Lemon Zest, about 1 lemon
  • 2 Tbsp Lemon Juice, about 1 lemon
  • 1 tsp Vanilla Extract

For the Glaze

  • 1 1/2 C Powdered Sugar
  • 2 tsp Lemon Zest
  • 1 Tbsp Unsalted Butter, melted
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Milk

For the Whipped Mascarpone

  • 1 C Mascarpone
  • 3 Tbsp Honey
  • 2 Tbsp Heavy Whipping Cream
  • 1/8 tsp Kosher Salt
  • Berries for topping, optional

Directions

  1. Preheat oven to 325°F.
  2. In a medium bowl, combine flour, sugar, salt, and baking soda.
  3. Add olive oil, vegetable oil, and water. Mix well.
  4. Add sour cream, egg, lemon zest, lemon juice, and vanilla. Mix well.
  5. Pour into a greased cupcake pan 1/2 full.
  6. Bake 10-12 minuets or until edges are golden brown and a cake tester or tooth pick comes out of the center clean.
  7. Leave to cool in the pan for 5 minutes, then place the cakes onto a cooling rack.
  8. In the mean time make the glaze by combining all the glaze ingredients in a small bowl and mixing well until it is fully liquid.
  9. Make the frosting by adding all the ingredients to a medium bowl and whipping with an electric mixer until thick and fluffy.
  10. Holding the cake from the bottom, dip the top in the glaze so it’s fully coated and let the excess drip off on the cooling rack. You can also use a liquid measuring cup to pour the glaze over top of each cake.
  11. Once the glaze has hardened, frost the cakes and add berries or any other topping you would like.

As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading! 

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