Glazed Lemon and Olive Oil Cakes


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


1 c confectioners sugar

2 Tbsp butter, melted

juice of 1 or 2 lemons depending on the size


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 1c flour, the baking powder, salt and 2 tsp 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.

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