I love the “mini” desserts. It makes me feel like I’m somehow winning against the calorie counter gods. They exist right? I know there is some entity out there keeping track of my calorie intake, writing it down and then handing out the pounds. That is what’s happening right? I’m sure I have no control of it.
I know everyone is crazy about chocolate this time of year but I often think “citrus” around holiday time. And I love decorating with lemon leaves too, they smell amazing!! So even though this isn’t citrus, as in I used lemon, it still resonates those flavors.
And this lemon-thyme is still bursting out of my garden like it’s summer. I suppose it will live on until we are covered in snow…and then poof…it will be gone!! It is so fragrant and just a beautiful herb to use in savory and sweet cooking.
Anyway, these little Bundts are so darn cute and they pop out the pan like toast…no issues. This is the mini Bundt pan I have, but I also think these cakes would be gorgeous in mini angel food cake pans as well.
Since this is a pound cake recipe, you Really have to be careful about not overmixing and overcooking these cakes. Otherwise you’ll be left with a crispy, sticky, hard mess. Gentleness is key!!
The cutest right? See this cake in the dish, it’s the only one we were able to enjoy.
After I took photos I was carrying the platter with the other five Bundts. I tripped over my giant light cord and the cakes went flying. Sadie the “wonder-lab” licked and gobbled them up before I even knew what was happening. I think she was in a sugar coma for the rest of the day. Sheesh. Apparently she likes a fancy dessert too. I don’t blame her!
Mini Lemon-Thyme Pound-Bundt Cakes with Lemon-Thyme Glaze
For the cakes:
- 18 Tablespoons (plus 2 Tablespoons) unsalted butter, softened, plus more for pan
- 1-1/2 cups all-purpose flour, sifted plus more for pan
- 12 sprigs fresh thyme, plus more for garnish
- 1/2 teaspoon salt
- finely grated zest of one lemon
- 1-1/4 cups sugar
- 1/2 teaspoon pure vanilla extract
- 6 large eggs room temperature
For the glaze
- 1 cup sugar
- 1/2 cup water
- 12 sprigs fresh lemon-thyme
- Preheat oven to 350 degrees, with rack in lower third. Butter six (1-cup) molds of a mini angel food cake pan or mini bundt pan. Dust with flour, and tap out excess. Pick 2 teaspoons small sprigs from tops of lemon thyme sprigs, and divide evenly among molds; set aside. Coarsely chop remaining lemon thyme leaves to make 2 tablespoons; whisk chopped lemon thyme with the flour, salt, and lemon zest in a small bowl. Set aside.
- Put butter into the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until pale and fluffy, scraping down sides of bowl as needed, about 4 minutes. Add sugar. Mix until pale and fluffy, scraping down sides of bowl as needed, about 3 minutes.
- Mix in vanilla. Add eggs, 1 at a time, mixing well after each addition; mix until smooth. Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition.
- Spoon batter over lemon thyme in prepared molds. Smooth tops using a small rubber spatula. Firmly tap the pan on counter to eliminate any air bubbles. Bake until a cake tester inserted into centers comes out clean, about 40 minutes. Let cakes cool slightly in pan on a wire rack, about 10 minutes. Run a knife around edges of molds to loosen; unmold cakes.
- For the glaze, bring sugar, water and thyme to a simmering boil. Turn down heat and let simmer uncovered for 20 minutes. Place each cake on a serving plate, and drizzle with about 1 tablespoon warm glaze. Garnish with lemon thyme sprig.