Lemon Thyme Mini Christmas Cakes

• Seafood

  • 1/2 leaves tbsp Fish thyme

• Produce

  • 1 zest tbsp Lemon
  • 2 tbsp Lemon juice from 1 lemon
  • 1/2 leaves tsp Thyme, fresh

• Refrigerated

  • 3 Eggs

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 1/3 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 5/8 cup Butter

Found on happyandharried.com

Description

Ingredients

• All purpose flour - 2 cups
• Baking powder - 1½ tsp
• Baking soda - ½ tsp
• Salt - ½ tsp
• Lemon juice - from 1 lemon (2-3 tbsp)
• Milk - ¾ cup plus 1-2 tbsp (explained in Instructions)
• Butter - ½ cup, softened
• Sugar - 1 cup
• Eggs - 3, large
• Vanilla extract - 1 tsp
• Lemon zest - 1 tbsp
• Fish thyme leaves - ½ tbsp, chopped
• Butter - 2 tbsp
• Lemon juice - 2 tbsp
• Sugar - ⅓ cup
• Fresh thyme leaves - ½ tsp, chopped
• Powdered sugar - ½ cup
• Lemon juice - 1 tbsp

Directions

• Lemon-Thyme Mini Cakes: Pre-heat the oven to 350 deg.F. Generously grease and flour 3 mini bundt or loaf pans.
• Sift together the flour, baking powder, baking soda and salt in a bowl. Set side.
• Squeeze the juice of one lemon into a measuring cup. Add milk till it reaches the 1-cup mark. Set this aside. By the time you are ready to use it, this mixture will have a nice buttermilk quality to it.
• In a large mixing bowl, cream butter and sugar till light and fluffy, around 2 minutes. Add eggs and beat till well combined.
• Add vanilla extract, lemon zest, thyme and the liquid ingredients from step 3. Mix well to combine.
• Add the dry ingredients and mix till just combined. Do not over-mix.
• Divide batter equally among mini cake pans. Tap the pans on the countertop a couple of times to get rid of any air bubbles.
• Bake till cakes pass the toothpick test, around 18-20 minutes.
• Remove cakes from oven and rest in pans for 5 minutes. Gently invert and remove to a wire rack.
• Lemon-Thyme Syrup: While cakes are baking, prepare the syrup. Melt butter in a small saucepan. Add lemon juice, sugar and thyme leaves. Bring to a gentle boil, then simmer till it reaches a syrupy consistency. Brush this warm syrup over the still warm cakes.
• Lemon Glaze: Take the powdered sugar in a small bowl. Stir in lemon juice until glaze is smooth and can be drizzled easily. Use more or less lemon juice as needed. Drizzle lemon glaze over the completely cooled cakes. Allow to rest for few minutes before serving so that the glaze can harden.
• Storage & Gifting: Store the mini cakes covered at room temperature for 2-3 days and in the fridge for anything longer than that. Cakes can be wrapped in parchment or wax paper before gifting.