Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- 3 eggs (room temperature)
- ¼ cup vegetable oil
- ¼ cup milk (lukewarm)
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease/flour mini muffin or loaf pans, or line with paper liners.
- In a large bowl, beat eggs and sugar until pale, thick, and fluffy (about 5 minutes).
- Slowly drizzle in the oil while mixing, then stir in milk and vanilla extract until smooth.
- Sift flour, baking powder, and salt together, then gently fold into the wet mixture using a spatula. Do not overmix.
- Pour batter into prepared molds, filling them about ¾ full.
- Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve plain, dusted with powdered sugar, or topped with glaze.
Notes
- Add lemon or orange zest for a citrus twist.
- Fold in mini chocolate chips for extra sweetness.
- Use 1:1 gluten-free flour blend for a gluten-free version.
- Pipe in jam or whipped cream for a filled center.
- Top with glaze or whipped cream for a festive touch.
- Store in an airtight container for up to 3 days at room temperature, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cake
- Calories: 130
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
