Lemon Pecan Tea Cakes

featuring DHC Núñez de Prado Extra Virgin Olive Oil

Baking with olive oil? Actually, this idea is nothing new. In fact, it has been done for hundreds of years. Olive oil makes a tasty, heart-healthy alternative to butter and other cooking oils. Not only does baking with olive oil result in especially moist treats, its abundance of vitamin E helps to maintain freshness—and we love that almost as much as our adorable tea cakes!

INGREDIENTS (makes about 30 muffins)

  • 1 tablespoon butter, softened
  • All-purpose flour, as needed for dusting
  • 2 cups cake flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3/4 cup Núñez de Prado Extra Virgin Olive Oil
  • 4 eggs
  • 3 tablespoons fresh lemon juice
  • 1 cup chopped pecans, toasted


Preheat oven to 325°.
Grease a mini-muffin pan* with either butter or olive oil, making sure all surfaces are evenly coated. Dust surfaces with all-purpose flour; set aside.

Sift cake flour with cream of tartar and salt; reserve.

Beat sugar and olive oil until well blended. Beat in eggs, one at a time; add lemon juice, mixing thoroughly. Gradually add dry ingredients, mixing thoroughly. Fold in pecans.

Pour batter into prepared pan, filling the mini-muffin cups to the top. (Dough will not rise.) Bake at 325° until a toothpick inserted in the center of a cake comes out clean, about 18 minutes.


Browse all of our classic DHC recipes


3/4 cup powdered sugar
4-1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

  • When the cakes are almost done, combine the powdered sugar, lemon juice, and vanilla in pan. Heat and stir constantly, until sugar dissolves.
  • When cakes are done, slowly brush or drizzle the tops with the hot glaze coating the whole surface. Let the cakes cool in the pan, then run a spatula around the sides and remove from pan.

To make every bite sweet and delicious, brush glaze onto cakes while they are still warm and porous.


Are you a lime lover? Substitute fresh lime juice for a special twist.

To dress up your dessert, serve with fresh berries and a dollop of whipped cream.

*You can use a 9" x 5" x 3" loaf pan. Bake about 1 hour if using a loaf pan.