Olive Oil Cake with Lemon Glaze

Inspired by my friend, I recently purchased a mini bundt cake pan and was looking for a healthier cake recipe.  Since our lemon tree is still producing like crazy, I was immediately drawn to this recipe...


Olive Oil Cake with Lemon Glaze
(adapted from foodnetwork.com)


ingredients
For the Cakes:

• 1 tbs unsalted butter, melted
• 1 cup flour
• 1 1/3 cups granulated sugar
• 2 tbs grated lemon zest
• 2 large eggs
• 1/4 cup evoo
• 2/3 cup milk
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp finely minced fresh thyme, plus sprigs for garnish

For the Glaze:

• 1 1/2 cups confectioners' sugar
• 3 tbs lemon juice
• 2 tbs melted butter

directions

1. Preheat to 350 degrees. Brush a 12-cup mini Bundt pan with the melted butter and lightly dust with flour and shake out the excess.

2. Pulse the granulated sugar and lemon zest in a food processor until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds.
3. 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. 
4. 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, about 22 to 25 minutes.
5. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.

6. 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.