Mini Olive Oil Cakes with Lemon Glaze

If yesterday's Mississippi Mud Cake was a little over the top for you, this recipe is a delicious alternative that has alot less calories and is healthier. The use of olive oil instead of all butter helps cut down on the fat. The lemon zest in the cake and the lemon juice in the icing make it very refreshing.
I found the recipe on Foodnetwork.com and thought it would be heart healthy. The recipe calls for fresh thyme in the cake, but I left that out to make it more husband friendly. I made it in my muffin pan instead of mini bundts. Give me some feedback if you try it.

Mini Olive Oil Cakes with Lemon Glaze
(Makes 6 mini bundts or 12 muffins)

1 Tbsp. unsalted butter, melted
1 c. all-purpose flour, plus more for dusting
1 1/3 c. granulated sugar
2 Tbsp. grated lemon zest (from 2 lemons)
2 large eggs
1/4 c. extra virgin olive oil
2/3 c. 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 c. confectioner's sugar
2 1/2 to 3 Tbsp. lemon juice (from 1 to 2 lemons)
2 Tbsp. unsalted butter, melted

1. Position a rack in the middle of the oven; preheat to 350 degrees.

2. Brush the bundt or muffin pans with butter or spray with Pam. Lightly dust with flour and shake out the excess.

3. Pulse the granulated sugar and lemon zest in a blender until combined.

4. 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.

5. 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.

6. 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, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup muffin pan.

7. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.

8.Meanwhile, prepare the glaze: Whisk the confectioner's sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick.

9. Drizzle over the warm cakes and garnish with thyme sprigs.

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