Ingredients
1 & 1/2 cups cake flour
1/2 cup almond meal
1 cup granulated sugar
zest of one lemon
1 tsp baking powder
1/2 tsp kosher salt
3/4 cup Lemon Fused Olive Oil
1/2 cup milk
1 large egg
1/2 tsp almond extract
Glaze for Cake:
1/2 cup lemon juice
1 & 1/4 cup powdered sugar
Directions
Preheat oven to 350. Mist mini Bundt pans with non-stick spray. Place flour, almond meal, sugar, lemon zest, baking powder and salt in large bowl. Whisk to combine.
In a smaller bowl, whisk to combine the lemon olive oil, milk, egg and almond extract.
Pour batter into prepared cake pans. Bake 18-22 minutes, or until toothpick inserted comes out clean. Cool in the pans for ten minutes before turning out onto wire rack to cool completely.
To make the glaze:
Combine powdered sugar and lemon juice in a pan. Bring to a boil. Add a pinch of salt and cook until thick. Remove from the heat and drizzle glaze over the minis.