Lemon Thyme Olive Oil Cakes with Sugary Glaze

Lemon Thyme Olive Oil Cakes with Sugary Glaze

Inspired by:Tasty Kitchen

I have made these tasty cakes so many times now, I could do it in my sleep. My favorite part about this recipe is making the entire thing in my food processor. It makes the clean up super easy. If you don't have thyme available, you can use poppy seeds, leave them plain, or even add fresh crushed fruit.

Ingredients:

1-1/3 Cup Sugar

2 Tbsp Grated Lemon Zest

2 Whole eggs

1/4 Cup Olive Oil

2/3 Cup Whole Milk

1 Cup Flour

1/2 Tsp Baking powder

1/2 Tsp Salt

1 Tsp Minced Fresh Thyme

Glaze:

1 1/2 Cups Powdered Sugar

2 Tbsp melted butter

2 Tbsp milk

1-2 Tbsp lemon juice or more as needed

Preheat oven to 350

Line muffin pan with cupcake liners. I do not not recommend just spraying muffin tin as cakes are likely to stick. In food processor, pulse sugar and lemon zest until combined. Add eggs one at a time , then slowly add olive oil and milk pulsing until emulsified and batter is thin. Do not over mix batter or it will become too fluffy.

In small bowl, whisk flour, baking soda, salt, and thyme. Add in small batches to blender and pulse lightly just until combined. Pour batter into muffin tin and bake 20 mins depending on oven.

For glaze, whisk all 4 ingredients until smooth. When muffins are done, place on cooling rack over a baking sheet and drizzle or dunk cakes into glaze to coat. Allow to cool and store in container or plastic zip bags.