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Lemon and thyme mini bundt cakes
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Lemon and thyme mini bundt cakes

Moist and delicious lemon mini bundt cakes with thyme and lemon icing.

Prep Time
15 mins
Cook Time
35 mins
Servings: 12
Course: Cake, Baked Goods
Cuisine: French

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

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  1. Preheat oven to 160C (325F).
  2. Mix the oil, eggs, lemon zest, lemon juice, yoghurt and sugar in a large bowl using a whisk
  3. Sift the flour and mix until it is a smooth batter.
  4. Pour the batter into 12 greased moulded mini bundt cake pan / tray (or one large 24cm non-stick Bundt tin)
  5. Bake for 30 - 35 minutes until golden brown and springy to the touch (or 50–55 minutes for a large bundt)
  6. Allow the cakes to cool in the trays, then remove and invert on a cooling rack with a tray underneath.
  7. 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.
  8. Drizzle the icing over the tops of the cakes allowing it to drip down the sides naturally
  9. Immidiately sprinkle over the thyme leaves so that they stick to the icing.
  10. 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.