I don't have anything to say today except that you should make these and then eat them. And that they're excellent.
From the FoodNetwork Magazine:
For the cakes:
1 tablespoon unsalted butter, melted
1 cup all-purpose flour, plus more for dusting
1 1/3 cups sugar
2 tablespoons grated lemon zest (about 2 lemons)
2 large eggs
1/4 cup olive oil
2/3 cup whole milk
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teasppon finely minced fresh thyme, plus sprigs for garnish
For the glaze:
1 1/2 cups powdered sugar
2 1/2 to 3 tablespoons lemon juice
2 tablespoons melted butter
Here's what you do:
Preheat your oven to 350. Prepare a muffin pan with melted butter and then dust with a little bit of flour. Pulse the sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.
Whisk one cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches until just combined. Pour the batter unto the prepared pan and bake until the cakes just start to pull away from the sides of the pan and spring back when lightly touched, about 25 min depending on your oven.
In the meantime, make the glaze: whisk the powdered sugar, melted butter and lemon juice until smooth adding more lemon juice if too thick. Drizzle over cooled cakes and garnish with thyme sprig.