Make this delightful treat for afternoon tea or as an end to a lovely spring meal. We love them with our delicately flavoured Spanish Olive Oil, but feel free use what you have on hand. 

Lemon Poppy Seed Olive Oil Cakes
~yields 16 mini loafs or 16 cupcakes
3 eggs
1 cup olive oil
1 1/3 cup whole milk
1 Tbsp lemon juice
2 Tbsp lemon zest
2 cups granulated sugar
2 cups Flourist Sifted Red Fife Flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 Tbsp poppy seeds

Lemon Olive Oil Icing
1/2 cup + 2 Tbsp butter
2 cups cream cheese
1 cup icing sugar
2 Tbsp lemon zest
3 Tbsp olive oil 

For the cakes
Preheat oven to 350°F. Combine oil, eggs, milk, lemon juice, and zest in a stand mixer with a paddle attachment. Cream on medium speed for 2 minutes. In a large bowl, combine sugar, Flourist Sifted Red Fife Flour, baking powder, baking soda, salt, and poppy seeds. Add to the mixer and mix on low speed until just combined.

Spray pans with nonstick cooking spray. Portion into baking pans and bake for 15 minutes before rotating the pans. Bake for another 10-15 minutes until a knife inserted into the centre of each comes out clean. Remove and let cool for 5 minutes before transferring to a cooling rack to cool completely.

For the icing
Cream butter and cream cheese together in a mixer fitted with the paddle attachment. Sift in the icing sugar and mix until combined. Add the lemon zest and olive oil and whip for one minute to combine and aerate the icing.

Pipe icing onto cakes as desired and top with poppy seeds, dehydrated lemon wedges, and or zest.