Mini Olive Oil Cakes with Lemon Glaze
I make a mess in the kitchen and got the lemon glaze on the key boards.
Food Network Magazine
- 1 Tbsp
- melted butter or butter crisco spray
- 1 3/4 c
- granulated sugar
- 2 Tbsp
- grated lemon zest (from 2 lemons)
- 2 large
- 1/4 c
- extra-virgin olive oil
- 2/3 c
- whole milk (or buttermilk if you have any extra))
- 1 c
- flour, plus more for dusting
- 1/2 tsp
- baking powder
- 1/2 tsp
- 1 tsp
- finely minced fresh thyme (i use rosemary)
- 1 1/2 c
- powdered sugar
- 2 1/2 to 3 Tbsp
- lemon juice (from 1 or 2 lemons)
- 2 Tbsp
- butter, melted
FOR THE CAKES
FOR THE GLAZE
How to Make Mini Olive Oil Cakes with Lemon Glaze
- 1Position a rack in the middle of the oven; preheat to 350 degrees.
prepare the cake pans: brush a 6 or 12 cup mini Bundt or muffin pan or cupcake pan with the melted butter or spray.
Lightly dust with flour and shake out the excess.
Do not use paper cups. Silicone cups need to be sprayed and floured.
*These are very sticky and will not remove from container if they are not buttered and floured.
- 2Pulse the granulated sugar and lemon zest in a blender until combined.
Add the eggs one at a time, then gradually pour the olive oil and milk, pulsing until emulsified into a thin batter (about 30 seconds.
Don't over blend or the cakes will be too puffy.
- 3Whisk flour, baking powder,salt and thyme (or Rosemary) in a small bowl.
Add to the blender in 2 batches, pulsing lightly until just combined. Stop to scrape down sides as needed.
Pour the batter into the prepared pans.
Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28-30 min for a 6 cup bundt pan and 22 to 25 min for a 12 cup bundt, muffin,or cupcake pan.
Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
- 4Meanwhile, prepare the glaze: Whisk the powdered sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is to thick.
Drizzle over the warm cakes.