Individual Glazed Lemon And Thyme Olive Oil Cakes Recipes

MINI OLIVE OIL CAKES WITH LEMON GLAZE

Steps:

• Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess.
• Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.
• Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
• Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.

INDIVIDUAL GLAZED LEMON AND THYME OLIVE OIL CAKES

Steps:

• Preheat oven to 350° F. with rack in centre of oven. Prepare an 6, 8 or 12 cup metal or silicone mini cake/bundt or muffin pan. For a tin pan, brush with melted butter and dust with flour and shake out the excess.
• In a blender or food processor, pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter. Don't over-blend or the cakes will be too puffy.
• In a small bowl, whisk together the flour, baking powder, salt and 1 tsp. thyme. Add this flour mixture to the blender/food processor in 2 batches, pulsing lightly until just combined. Stop to scrape down the sides of the blender as needed.
• Pour the batter into the prepared pan to no more than 2/3 full (as they will rise). Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 22 to 25 minutes for a 12-cup Bundt or muffin pan or 28 to 30 minutes for a 6-cup Bundt pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
• Meanwhile, prepare the glaze. Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.

MINI OLIVE OIL CAKES WITH LEMON GLAZE

Steps:

• Position 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.
• Pulse 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.
• Whisk 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.
• Meanwhile, 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.