These can be made with an electric stand or hand-held mixer. To give the glaze a layered look, apply half to all the cakes and then a couple of minutes later, apply the second half.
- 8 tablespoons unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 1/2 cups all-purpose flour
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/4 cpu lemon juice
- 1 1/2 cups confectioners’ sugar
- 7 teaspoons lemon juice
- 1 1/2 tablespoons grated lemon zest
- thyme sprigs for garnish
- Yield: 12 cakes
- Course: Dessert
- Preheat the oven to 375°F. Lightly brush 12 muffin cups with some melted butter.
- For the cakes combine the butter and sugar in the bowl of an electric mixer and beat on high speed until light and fluffy. Scrape down the sides of the bowl and beat in the eggs, one at a time, scraping down bowl in between each. Add the lemon zest, vanilla extract and lemon extract beat 1 minute. Combine the flour, thyme, baking soda, cardamom and salt in separate bowl. Decrease the mixer speed to medium-low and alternately beat in the flour mixture and lemon juice until just moistened. Spoon the batter evenly into the prepared muffin cups and gently tap the pan on the counter to help it settle.
- Bake until the cakes have risen and a toothpick inserted into the center of each comes with just a few moist crumbs, 12-13 minutes. Cool the cakes in the pan on a rack set over another pan for 10 minutes. Remove the cakes from the pan and cool completely on the rack.
- For the glaze combine the confectioners’ sugar, lemon juice and lemon zest in a bowl and whisk until smooth and thick. Evenly spoon the glaze over each cake on the rack. Top with thyme if using and allow glaze to set before serving.