Yesterday I got supplies ready to teach my newest knitting class at Cheekwood. There was beautiful silky yarn in lots of colors, new knitting needles, stitch holders, patterns, and knit bags. Getting knitting supplies together reminds me of the thrill you experience in the fall when you get school supplies, except replace that new pencil smell with a new yarn smell. I laid everything out on the dining room table to admire, and thought – there’s something missing. Well of course, we had to have a delicious snack for break!I needed to leave for class in about an hour and fifteen minutes, so it would have to be quick. I’ll confess that I walked into the kitchen and turned on the oven to 350 degrees before I even had a plan. Doesn’t that seem to be a universal temperature for baking? I went to my wall of cookbooks to look for inspiration and saw my blender on the shelf below. That reminded me of how much Richard wanted a blender when he moved into his apartment this fall. I accused him of needing it for daiquiris and he said he wanted it to make the little lemon cakes that start in the blender. Hmmmm. But the cakes were a good idea. Those mini Bundt cakes would be delicious, not too sweet and with a nice lemony glaze. They have a sort of Italian twist since they are made with olive oil, which sounds weird, but gives them a wonderful texture. There is a hint of thyme, and I still have plenty in my garden. Perfect! I’ve never met a person who doesn’t like lemon cake. Plus they are a snap to put together since you whip up the batter in the blender.
I had a great class last night. Everyone loved the lemon cakes. In three hours I made new friends, shared a favorite recipe, and even the novice knitters walked away with at least half of a beautiful scarf. I can’t wait to see everyone’s progress at our next class.
Glazed Lemon and Olive Oil Cakes
Ingredients
1 1/3 c sugar
2 Tbsp grated lemon zest (2 lemons)
2 eggs
1 c flour
1/4 c olive oil
2/3 c whole milk (I used ½ fat free and ½ half &half)
½ tsp salt
½ tsp baking powder
2 tsp fresh thyme leaves
Glaze
1 c confectioners sugar
2 Tbsp butter, melted
juice of 1 or 2 lemons depending on the size
Directions
Preheat oven to 350 degrees. 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, about 30 seconds. Don't overblend or the cakes will be too puffy.
Whisk flour, the baking powder, salt and thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined.
Pour the batter into a muffin pan or mini Bundt pan sprayed with baking spray or buttered and floured.
Bake about 22 to 25 minutes until springy when touched.
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.
