MINI OLIVE OIL CAKES WITH LEMON GLAZE
These are really good. I have made them a couple of times..very lemony. I make a mess in the kitchen and got the lemon glaze on the key boards. Food Network Magazine
Provided by deb baldwin @messinthekitchen
Categories Cakes
Number Of Ingredients 15
Steps:
- Position a rack in the middle of the oven; preheat to 350 degrees. prepare the cake pans: brush a 6 or 12 cup mini Bundt or muffin pan or cupcake pan with the melted butter or spray. Lightly dust with flour and shake out the excess. Do not use paper cups. Silicone cups need to be sprayed and floured. *These are very sticky and will not remove from container if they are not buttered and floured.
- Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour the olive oil and milk, pulsing until emulsified into a thin batter (about 30 seconds. Don't over blend or the cakes will be too puffy.
- Whisk flour, baking powder,salt and thyme (or Rosemary) in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined. Stop to scrape down sides as needed. Pour the batter into the prepared pans. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28-30 min for a 6 cup bundt pan and 22 to 25 min for a 12 cup bundt, muffin,or cupcake 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 powdered sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is to thick. Drizzle over the warm cakes.
LEMON OLIVE OIL CAKE
Olive oil cakes are tender and moist, and stay that way longer than butter-based cakes, so they are wonderful if you need to make dessert ahead of time. Serve this recipe with fresh berries when your favorite are in season. -Nicole Gackowski, Antioch, California
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice., In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 266 calories, Fat 15g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 157mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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- Preheat oven to 350° F. with rack in centre of oven. Prepare an 6, 8 or 12 cup metal or silicone mini cake/bundt or muffin pan. For a tin pan, brush with melted butter and dust with flour and shake out the excess.
- In a blender or food processor, 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 until emulsified into a thin batter. Don't over-blend or the cakes will be too puffy.
- In a small bowl, whisk together the flour, baking powder, salt and 1 tsp. thyme. Add this flour mixture to the blender/food processor 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 to no more than 2/3 full (as they will rise). Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 22 to 25 minutes for a 12-cup Bundt or muffin pan or 28 to 30 minutes for a 6-cup Bundt pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
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