Once again, I heard the siren song of a weird dessert with olive oil and herbs, and once again I am so glad I did. These tender little cakes are bright and lovely and are made almost entirely in a blender or food processor. Plus, I always enjoy a chance to use thyme—it seems to last longer in the fridge than any other herb, and I want it to know how grateful I am for that.
Olive oil cakes with lemon and thyme
From the Pioneer Woman
1 tablespoon melted butter or cooking spray
1 2/3 cup sugar
2 tablespoons grated lemon zest
1/4 cup olive oil
2/3 cup milk (I used 2%, which worked fine)
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon minced fresh thyme (I like a little bit more than this)
1 1/2 cup powdered sugar
2 tablespoons melted butter
3 tablespoons lemon juice, or more as needed
Preheat oven to 350°F. Prepare a muffin pan with melted butter or cooking spray and then dust with a little bit of flour. Pulse the sugar and lemon zest in a blender or 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. 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 until just combined. Pour the batter unto the prepared pan and bake until the cakes just start to pull away from the sides of the pan and spring back when lightly touched, about 25 minutes depending on your oven.
In the meantime, make the glaze: whisk the powdered sugar, melted butter and lemon juice until smooth, adding more lemon juice if too thick. Drizzle over the cooled cakes and garnish, if desired, with a thyme sprig.