These are tart, sweet, and rich bundt cakes
- 1/2 teaspoon baking powder
- 2 large eggs
- 1 cup flour
- 1/4 cup olive oil
- 1 1/2 cup sugar
- 3 tablespoon lemon zest
- 2/3 cup 2% milk
- 2 teaspoon fresh thyme finely chopped plus extra sprigs for garnish
- 1 cups confectioners sugar for glaze
- 3 tablespoon fresh lemon juice for glaze
- 1 teaspoon melted unsalted butter for gkaze
- Carbohydrate 32.6933798776706 g
- Cholesterol 72.7278645816738 mg
- Fat 3.55999447998745 g
- Fiber 0.191208339728639 g
- Protein 2.66129746543335 g
- Saturated Fat 1.12964563866768 g
- Serving Size 1 1 Serving (90g)
- Sodium 7008.72975268774 mg
- Sugar 32.5021715379419 g
- Trans Fat 0.381688090293523 g
- Calories 169 calories
Step-by-step
- Preheat @ 350- place rack on middle-
- Spray 12ct Mini Bundt pan with non stick spray.
- Mix together the sugar & eggs one at a time mix well. Then gradually pour in olive oil & milk, continue to mix until a thin smooth batter. No need to over mix, just have it all incorporated.
- Now in a separate bowl whisk the flour, Lemon zest, baking powder, & thyme together-
- Blend together with liquids-
- Once all mixed- Pour in to prepared pans-
- Bake for about 13-15mins or until they start pulling away from the sides.
- Now the glaze-
- Whisk the sugar, lemon juice & melted butter until smooth-( if it looks too thick add more juice)
- Drizzle over warm ( but NOT hot) cakes
- ENJOY!!
Using too much dried herb when a recipe calls for fresh will ruin a delicate batter. Fresh thyme releases aromatic oils cleanly without leaving a woody texture in the crumb. Olive oil adds moisture that keeps these small cakes structurally sound for days. Measure liquids carefully because miniature pans have tight capacity limits. Set the oven to 350 degrees Fahrenheit and position the rack directly in the center to ensure even heat circulation around the metal cavities. Bake for 13 to 15 minutes until the edges pull away from the pan.
Day-Old Transformations
Freshly glazed cakes taste bright, but day-old cakes dry out slightly at the edges. Slice stale mini bundts horizontally and toast them gently in a skillet with butter to create a crisp base for fruit compote. Alternatively, crumble leftover cakes into custard cups and layer them with sweetened yogurt for a quick trifle. Stored in an airtight container at room temperature, these baked goods retain their structural integrity for up to three days without refrigeration.Equipment and Efficiency
Specialty pans require specific preparation to prevent sticking. A standard 12-count mini bundt pan has intricate fluted details that trap batter easily. Spray each cavity thoroughly with oil containing lecithin, or brush melted butter inside every groove and dust lightly with flour. If a multi-cavity pan is unavailable, standard muffin tins serve as a functional substitute with identical baking times.
