Beautiful little lemon olive oil cakes recipe, bursting with lemon flavour and a hint of fresh thyme. Super light and moist, too!
I have been looking for something citrusy to make this week, maybe just to brighten up my days after all the snowy weather we’ve been getting. These lovely little lemon cakes fit the bill perfectly and is a recipe I will be returning to again, I’m sure. The cakes were deliciously moist and light with just enough citrus flavour. I also loved the petite size. Built in portion control :)
I made my cakes with Meyer Lemons, but it would work equally well with regular lemons or oranges (or any citrus really). As you can see, I also baked these in a tin. Even with buttering and flouring, I can’t say they just popped out of the pan. They did take a little coaxing, but it was all good in the end. As I had a little batter left, I cooked a couple extra in a silicone pan and they popped out quite easily. Might be the way to go to make life easier.
Whatever pan you use though, be sure not to fill the cup more that about 2/3 full, as they will rise a bit. I baked my tin on a baking sheet, just to be safe, but as long as you don’t over-fill, you’ll be fine.
These cakes got more moist the longer they sat, so they’re great for making a bit ahead. I also froze the extras, to enjoy later.
- 1 Tbsp. unsalted butter, melted
- 1 cup all-purpose flour, plus more for dusting
- 1 1/3 cups white granulated sugar
- 2 Tbsp. grated lemon zest (from about 2 lemons)
- 2 large eggs
- 1/4 cup extra-virgin olive oil
- 2/3 cup whole milk
- 1/2 tsp. baking powder
- 1/2 tsp. fine salt
- 1 tsp. finely minced fresh thyme, plus sprigs for garnish
- For the Glaze:
- 1 1/2 cups confectioners'/icing sugar
- 3 1/2 to 4 Tbsp. lemon juice (from 1 to 2 lemons)
- 2 Tbsp. unsalted butter, melted
- 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.
Adapted from Food Network Magazine