Mini Lemon & Thyme Pound Bundt Cakes with Lemon Thyme Glaze

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Thanks in part to a gift of fresh lemons from friends, this past weekend was spent in a lemon infused haze.  These mini lemon and thyme bundt cakes were a part of lemon-palooza.  I came across the original recipe from Martha Steward via noblepig.com.  The cakes called for using lemon thyme but here in Albania I am lucky if I can find regular fresh thyme (which I fortunately was this past week) so I used what I had.  To make up for the lack of lemon thyme I added fresh lemon juice and finely grated zest to the glaze. Last time I made a herb infused dessert our guests loved it but Glenn’s office thought I was trying to poison them so I was a bit hesitant to try another savory dessert.  However, I gave it another go and served little cakes as the dessert course of a dinner and they once again disappeared with gusto.

Mini Lemon & Thyme Pound Bundt Cakes With Lemon Thyme Glaze

FOR THE CAKES:

  • 18 Tablespoons (plus 2 Tablespoons) unsalted butter, softened, plus more for pan
  • 1-1/2 cups all-purpose flour, sifted plus more for pan
  • 12 sprigs fresh thyme, plus more for garnish
  • 1/2 teaspoon salt
  • finely grated zest of one lemon
  • 1-1/4 cups sugar
  • 1/2 teaspoon pure vanilla extract
  • 6 large eggs room temperature

FOR THE GLAZE:

  • 1 cup sugar
  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • finely grated zest of one lemon
  • 12 sprigs fresh lemon-thyme

Directions

  • Preheat oven to 350 degrees, with rack in lower third. Butter six (1-cup) molds of a mini angel food cake pan or mini bundt pan. Dust with flour, and tap out excess. Pick 2 teaspoons small sprigs from tops of thyme sprigs, and divide evenly among molds; set aside. Coarsely chop remaining lemon thyme leaves to make 2 tablespoons; whisk chopped thyme with the flour, salt, and lemon zest in a small bowl. Set aside.
  • Put butter into the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until pale and fluffy, scraping down sides of bowl as needed, about 4 minutes. Add sugar. Mix until pale and fluffy, scraping down sides of bowl as needed, about 3 minutes.
  • Mix in vanilla. Add eggs, 1 at a time, mixing well after each addition; mix until smooth. Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition.
  • Spoon batter over lemon thyme in prepared molds. Smooth tops using a small rubber spatula. Firmly tap the pan on counter to eliminate any air bubbles. Bake until a cake tester inserted into centers comes out clean, about 40 minutes. Let cakes cool slightly in pan on a wire rack, about 10 minutes. Run a knife around edges of molds to loosen; unmold cakes.
  • For the glaze, bring sugar, lemon juice, zest, water and thyme to a simmering boil. Turn down heat and let simmer uncovered for 20 minutes. Place each cake on a serving plate, and drizzle with about 1 tablespoon warm glaze. Garnish with thyme sprig.
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