Dessert/ Recipes

Mini Olive Oil Cakes with Lemon Glaze

Mini Olive Oil Cakes with Lemon Glaze

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Serves: 8-12
Prep Time: 25mnt's Cooking Time: 25mnt's

Ingredients

  • 1 tablespoon unsalted butter, melted
  • 1 cup all-purpose flour, plus more for dusting
  • 1 1/3 cups granulated sugar
  • 2 tablespoons 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 finely minced fresh thyme, 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

Instructions

1

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.

2

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.

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