What’s Cookin’ – Olive Oil Cakes With Lemon & Thyme

I first ran across this recipe on The Pioneer Woman’s Tasty Kitchen website (here).  But the poster there gives appropriate credit to The Food Network who originally posted this recipe (here).  The version below is basically the same recipe except that I line the cupcake tin with paper liners, spray the paper liners, and dunk the tops in the glaze.

This is a great recipe.  These little cakes are a cross between cupcakes and muffins.  I love that they also include two unusual ingredients – olive oil and thyme.  I love anything with lemon, lemon goes very well with thyme, and I have thyme in my herb garden.

Earlier in the week, I posted a recipe for some cookies made with rosemary so I thought it would be appropriate to share these cupcakes made with thyme.

The final bonus is that these are very quick and easy to make!

The ingredients.

Preheat the oven to 350° F.

Don’t be afraid to make these because they have olive oil in them.  These are very light and tasty and do not taste at all oily.

Zest a lemon and mince your thyme.

In a small bowl, whisk together the flour, baking powder, salt, and minced thyme.  Set aside.

In a measuring cup, combine the milk and olive oil.  Set aside.

Dump the sugar and lemon zest into your blender.  Pulse a few times until you have lemony sugar!

Here is what lemony sugar looks like!

Add the eggs, one at at time, and pulse until well combined.

At each step, just pulse until well combined.  Scrape down the sides of the blender if necessary to ensure that all ingredients are incorporated, but DO NOT over blend.  As with all muffin and quick bread recipes, over blending will result in peaking, cracking, and tunneling while baking.  Peaks, cracks, and tunnels are bad.

While pulsing, slowly add the milk and olive oil mixture to the blender.  Blend just until all ingredients are fully incorporated scraping down the sides if necessary.

Add the flour mixture in two batches pulsing just until combined.  Scrape down the sides of the blender if necessary.

Divide mixture evenly between the 12 lined cupcakes.  Bake in a preheated 350° F oven for 25 minutes.  The cakes will spring back when touched lightly.

Allow to cool.  Prepare glaze.

Prepare the glaze by combining the powdered sugar, lemon juice, and melted butter.  Whisk until completely smooth and add extra lemon juice to thin if necessary.

Dunk the tops of the cakes into the glaze and decorate with a sprig of thyme.

You may dunk these while still warm.

Olive Oil Cakes With Lemon and Thyme ready to eat.

These are really, really yummy.

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