Adorable and Amazing Cakes....

                                                         A tiny cake..filled with flavor !

                                                    I have made these wonderful cakes a few
                                                    times. This occasion was my sister's birthday
                                                    so I stacked them on a cake plate with candles
                                                    at the top ! Just want to share the recipe with
                                                                              YOU.


Mini Olive Oil Cakes with Lemon Glaze 

Ingredients
for the Cakes:

1 tablespoon unsalted butter, melted
1 cup all-purpose flour, plus more for dusting
1 1/3 cups granulated sugar
2 tablespoons grated lemon zest (from 2 lemons)
2 large eggs
1/4 cup extra-virgin olive oil
1/4 cup whole milk
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon finely minced fresh thyme, plus sprigs for garnish

For the Glaze:
1 1/2 cups confectioners' sugar
1 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons)
2 tablespoons unsalted butter, melted.

Directions:

Position a rack in the middle of the oven, preheat to 350 degrees.
Prepare cakes:  Brush a 6 or 12 cup mini Bundt or muffin pan
with melted butter. Lightly dust with flour and shake out excess.

Pulse the granulated sugar and lemon zest in a blender until combined. Add eggs one at a time,
then gradually pour in the olive oil and milk, pulsing until emulsified into thin batter, about
30 seconds. Don't overblend or the cakes will be too puffy.
Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the
blender 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. Bake until the cakes just begin to pull away from
the sides of the pan and spring back when lightly touched,  28 - 30 minutes for a 6 cup Bundt pan
and 22 - 25 minutes for a 12 cup Bundt or muffin 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 melted butter until
smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish
with thyme sprigs. 
Note:  *I double this entire recipe, because you will want more ! and this lemon glaze is good
                  on anything !

                                                                    Bake and Enjoy !


                                                                Have a Blessed Day
                                                                           Amy