Dessert/ Recipes

Mini Olive Oil Cakes with Lemon Glaze

Name: Mini Olive Oil Cakes with Lemon Glaze
Yield: 8-12
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

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Mini Olive Oil Cakes with Lemon Glaze

(1 votes, average: 4.00 out of 5)
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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.