Ingredients
For the Cakes:
- 1 tablespoon unsalted butter, melted
- 1 cup all-purpose flour, plus extra for dusting
- 1 1/3 cups granulated sugar
- 2 tablespoons finely grated lemon zest (from 2 lemons)
- 2 large eggs
- 1/4 cup extra-virgin olive oil
- 2/3 cup whole milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon fresh thyme, minced, plus sprigs for garnish
For the Glaze:
- 1 1/2 cups confectioners' sugar
- 2 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons)
- 2 tablespoons unsalted butter, melted
Directions
- Arrange a rack in the center of your oven and preheat to 350F. Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter, lightly flour the pans, and tap out any excess flour.
- In a blender or food processor, pulse the granulated sugar and lemon zest until well combined. Add the eggs one at a time, then drizzle in the olive oil and milk while pulsing until the mixture forms a thin batter, about 30 seconds; avoid over-blending to keep the cakes from becoming overly puffy.
- In a separate bowl, whisk together the flour, baking powder, salt, and thyme. Add the dry mixture to the blender in two additions, pulsing gently until just incorporated and scraping down the sides as needed.
- Pour the batter into the prepared pans. Bake until cakes begin to pull away from the edges and spring back when pressed lightlyabout 28 to 30 minutes for a 6-cup Bundt pan, or 22 to 25 minutes for a 12-cup Bundt or muffin pan. Cool in the pans for 10 minutes, loosen the edges with a small knife, then invert onto a cooling rack.
- While the cakes cool, whisk together the confectioners' sugar, lemon juice, and melted butter until smooth, adding more lemon juice if the glaze is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.
Photograph by Kana Okada
Courtesy of Recipe Iseasy Magazine
