Pulse the granulated sugar and lemon zest in a blender. Combine one egg at a time, then gradually pour in olive oil and milk. Pulse until emulsified into a thin batter, about 30 seconds. Whisk one cup of flour, the baking powder, salt, in a small bowl. Add to blender in 2 batches, pulse lightly until blended. Scrape down the sides if needed. Lightly dust and oil pan with crushed cereal and shake off excess. Pour into a 12 cup mini muffin tin or 12 cup regular sized muffin tin. Bake at 350 degrees for 22-25 minutes, test, take out of the oven and cool for ten minutes. Bake the second batch. Cool.
Whisk confectioner’s sugar and lemon juice until smooth. Drizzle icing over cakes.