Remember those light, spongy Lemon Olive Oil cakes Jonathan made last year? Well, we experimented with using our new Lemon Olive Oil and they turned out even better. Each cake a little bite of spring joy.
It's true, baking does diminish some of the nutrients in olive oil, but overall it is still safe, heart healthy, and will help your baked goods stay fresher, longer.
I think these pair especially nice with a cup of tea.
Lemon Olive Oil Cakes
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A light and bright olive oil cake with a hint of sweetness and lemon
Author: Jonathan Burgart
Recipe type: Dessert
Serves: 12 muffins
Ingredients
- 1 tablespoon unsalted butter, melted
- 1 cup all-purpose flour, plus more for dusting
- 1⅓ cups granulated sugar
- 2 tablespoons grated lemon zest (from 2 small lemons)
- 2 large eggs
- ¼ cup extra virgin olive oil, half Healthy Harvest Greek, half Lemon Olive Oil
- ⅔ cup whole milk
- ½ teaspoon baking powder
- ½ teaspoon salt
- For the Glaze:
- 1½ cups confectioners' sugar
- 2½ to 3 tablespoons lemon juice (from 1 to 2 lemons)
- 2 tablespoons unsalted butter, melted
Instructions
- Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush 12-cup muffin pan with the melted butter. Lightly dust with flour and shake out the excess.
- 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, about 30 seconds. Don't over mix 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, 22 to 25 minutes for a 12-cup 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 butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs for an extra touch.