Lemon and thyme mini bundt cakes
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Unrated
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Prep Time
15 mins
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Cook Time
35 mins
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Servings
12
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Course
Cake, Baked Goods
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Cuisine
French
Lemon and thyme mini bundt cakes
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Moist and delicious lemon mini bundt cakes with thyme and lemon icing.
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Ingredients
- ¾ cup vegetable oil 180ml
- 2 egg free range
- 1 Tbsp lemon finely grated zest
- ¼ cup lemon juice 60ml
- 1 cup Greek-style yoghurt plain, 280g
- 1¾ cups caster sugar 385g
- 2 cups self-raising flour 300g
- 2 Tbsp thyme leaves
- Lemon Icing
- 1 cup icing sugar 160g
- 2 Tbsp lemon juice
- 1 - 3 Tbsp water boiling
Instructions
- Preheat oven to 160C (325F).
- Mix the oil, eggs, lemon zest, lemon juice, yoghurt and sugar in a large bowl using a whisk
- Sift the flour and mix until it is a smooth batter.
- Pour the batter into 12 greased moulded mini bundt cake pan / tray (or one large 24cm non-stick Bundt tin)
- Bake for 30 - 35 minutes until golden brown and springy to the touch (or 50–55 minutes for a large bundt)
- Allow the cakes to cool in the trays, then remove and invert on a cooling rack with a tray underneath.
- To make the lemon icing, mix the sugar, lemon juice and add the boiling water bit by bit until you have a smooth runy consistency.
- Drizzle the icing over the tops of the cakes allowing it to drip down the sides naturally
- Immidiately sprinkle over the thyme leaves so that they stick to the icing.
- Allow the icing to harden and then serve.
Notes
- Store any leftover bundt cakes in a sealed container at room temperature. They will last a few days and are better the day after they are made.
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