Little Meyer Lemon Olive Oil Cakes

I set out to reduce sugar, salt, and saturated fat...Voilà! these versatile little cakes

When Meyer Lemons are seasonally available, they provide a milder and naturally sweeter citrus flavor than their tart conventional supermarket cousins. They are smaller and more fragrant with a sunnier yellow hue. Actually a cross between a citron and a mandarin, I like to take advantage of their flavor to reduce sugar in my baking.

I’ve been searching for recipes that use olive oil, rich in monounsaturated good fats, in lieu of butter. I’m wary of the amount of saturated animal fat in our favorite Toll House cookie and brownie recipes. When traveling through Italy, baked goods often start with an excellent olive oil. Swapping olive oil and oat milk for dairy reduces saturated fat and allows for slightly denser but moister cakes that will keep several days. I use a 50:50 all-purpose white to whole wheat flour ratio to sneak in more fiber.

When I want something sweet, it’s so lovely to have a simple little rustic cake with just a hint of sweetness to accompany my coffee in the morning or afternoon tea. When company is on the way, I use an ice cream scoop to top with Greek yogurt and berries for brunch. For dessert, a dollop of mascarpone and grilled peaches or strawberries in red wine.

I’ve come to recognize that baking soda and baking powder are hidden sources high in sodium which require attention. Baking powder provides 488 mg/tsp and baking soda a whopping 1259 mg/tsp. Even in a small serving, this can add up. Traditional recipes use both, but with the acid in the lemon, I was able to reduce the baking soda resulting in a slightly less risen but moister cake.

I bake them in muffin cups for individual servings. The recipe could easily work for a spring-pan cake or torte to top with nuts or a layer of mascarpone and berries. Enjoy!