Mini Olive Oil Cakes with Lemon Glaze

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My first cake made with olive oil was a solid gold hit. My family and guest enjoyed them and said they were nice and moist.

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These cakes are very easy and very tasty. The glaze took it over the top. I will be making these again. I like that the cakes are not overly sweet. And the fact I can make them in the blender, makes for easy clean up.

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Very nice recipe. I didn't have mini anything pan, so i just used a normal muffin pan (just gave them a bit more time. They had this cornbread like exterior, with this fluffy warm cake inside that was just delicious. I do think the glaze was just a bit too lemony for me, but to each their own

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Delish! I'm a cook, not a baker - these are lovely! Very easy to do in the blender.

The cake is moist and rich, somewhat dense. Not overtly sweet. They make a very nice breakfast treat or dessert. The glaze made for a pretty presentation and added a nice lemony note.

I would most definately make these again [in fact I am for my mother as a special little surprise!] and would recommend them to others as a simple yet impressive hostess or thank you gift.

Great!

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I was skeptical about making these in a blender, but they turned out really good! They were light and fluffy, but not too sweet either. I love the thyme and it made a pretty garnish too! I made them in mini bundt cupcake pan and baked them for 22 mins and they were perfect. I will be making these again...

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What a fantastic recipe. I am not a big fan of sweet icings, so this tart glaze compliments these cakes perfectly. I like to make them half and half lemon/lime... oh so good. I am making them again this weekend!

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Followed the recipe to a "T" and they fell like rocks. Not my cup of tea.

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These work even if you use a regular muffin pan...delicious!

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I didn't have the bundt pan but I have mini silicone cupcake holders. The batter yield me 34 mini cupcakes and I used a tsp of dried thyme leaves because I didn't fresh ones on hand. This is my first time using a blender and it's so easy to pour them into the cupcake holder! Just blend and pour. It's that easy. I will definitely make this again!

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I purchased two silicone mini bundt pans specifically to make this recipe. Each pan had 6 slots about the size of a cupcake. The batter was enough to make 11 3/4 cakes. The cake itself is mild in flavor, the fresh thyme and olive oil in my opinion are almost undetectable, the lemon zest while also mild adds a refreshing flavor. I prepared the batter in a food processor then transfered it to a measuring cup to easily pour the batter into the pans.

Baking time was about 25 minutes in a preheated oven. I let the cakes cool for 10 minutes and it was still tough to get the delicate cakes out of the silicone pans without breaking them.

The glaze recipe as specified makes quite a lot, enough to completely cover a dozen mini cakes. I used the juice from 2 medium lemons necessary to thin the glaze to the right consistency. The glaze has a much bolder flavor than the actual cake.

Overall I like the cake it's light but nice, perfect for a brunch or tea.