Olive Oil Thyme Mini Bundt Cakes! Subtle and delicate flavor and oh so good! If you’re never baked with olive oil, or made an olive oil cake, you need to try this recipe!
Subtle elegance. That is this cake. Simply Delicious. A little crunchy on the edges and moist and perfect on the inside. When I made my first 
For Ligia, we made a separate olive oil large-sized bundt cake but I wanted to try mini bundts with lemon and thyme. I absolutely love all of these flavors. Thyme is one of my favorite herbs. . and it’s so pretty! I love how you can see little specks of it in the cake.
Today was lovely and the cakes turned out great. It was so fun for me to teach my friend and see the excitement in her eyes. Baking does this to you. And Madeline even got to have a play date while we were baking. Usually, when we have friends over, they are Phoebe’s friends, age 5 and up; but today she got to play with someone closer to her age and she had a blast. It was so cute.
If you’ve never tasted Olive Oil cake- for the love of God!! – You need to bake this. This cake is that good.
Olive Oil and Thyme Mini Bundt Cakes
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 2/3 cup extra-virgin good tasting olive oil
- 1/3 cup melted unsalted butter
- Finely grated zest and freshly squeezed juice of 1 lemon
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon fine sea salt or iodized salt
- 1 heaping tablespoon fresh thyme leaves only
- confectioners' sugar for dusting
Instructions
- Preheat oven to 375 degrees F. Prep mini bundt cake pan with non-stick cooking spray and light flour if desired (knock out excess flour).
- Using your electric mixer fitted with the paddle attachment, combine the eggs and sugar and beat on high speed for about 3 minutes. Drizzle in the olive oil and melted butter and continue to mix. Fold in the lemon zest and juice.
- In a separate bowl, mix together the flour, baking powder, salt and thyme. Gradually add the dry ingredients into the wet egg mixture and stir until evenly combined, scraping down the sides of the bowl with a rubber spatula if needed.
- Pour the batter into the prepared wells of the mini bundt pan and bake for about 18-20 minutes. Cool the cake on a wire rack for about 10 minutes. When cool enough to handle, invert the mini bundt pan and let the cakes cool completely on a rack. Dust with confectioners' sugar and enjoy!
If you want to try adding thyme in a shortbread cookie, 
