Assignment 5: Pioneer Woman’s Olive Oil Cakes with Lemon and Thyme
This week we’re doing another Pioneer Woman recipe that looks just scrumptious as the last but will hopefully come together a little better (at least for me). Ree mentions in her recipe for these suckers that she was enticed by the mysterious ingredients of these simple muffin/cakes/whatever they are. I am too.
(Photo via Ree Drummond)
Prep Time: 15 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 12
- 1 Tablespoon Melted Butter
- 1-⅓ cup Sugar
- 2 Tablespoons Grated Lemon Zest
- 2 whole Eggs
- ¼ cups Olive Oil
- ⅔ cups Whole Milk
- 1 cup Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Salt
- 1 teaspoon Minced Fresh Thyme
- FOR THE GLAZE:
- 1-½ cup Powdered Sugar
- 2 Tablespoons Melted Butter
- 3 Tablespoons Fresh Lemon Juice, Or More As Needed
- Preheat your oven to 350 degrees.
- Prepare a muffin pan with melted butter and then dust with a little bit of flour.
- Pulse the 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 overblend or the cakes will be too puffy.
- Whisk one cup 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 with a thyme sprig.
Due date: Saturday, May 14!
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