Thymey honey lemon cakes 百里香蜂蜜檸檬蛋糕

Thymey honey lemon cakes 百里香蜂蜜檸檬蛋糕

Yield 6 mini bundt cakes

Ingredients

• Thyme infused honey or regular honey, 120g

• Granulated sugar, 110g

• Lemon, 2, zested, preserve 1 TBS and 20g of the juice for garnish

• Unsalted butter, 226g, at room temperature. Plus more for buttering the pan.

• Eggs, large, 3

• Vanilla extract, 5g

• All purpose flour, 260g

• Thyme leaves, 8g

• Baking powder, 4g

• Salt, 3g

• Sour cream, 140g

Icing ingredients

• Powdered sugar, 100g

• Lemon juice, 20g

• Lemon zest, for garnish

• Thyme leaves, for garnish

Instructions

1. Preheat the oven to 350 F. Butter and light flour a mini bundt cake pan. 

2. Rub the lemon zest and sugar together. Cream the honey, lemon sugar and butter. Add in eggs and vanilla extract. Mix to combine.

3. In a separate bowl, add in all the dry ingredients- flour, baking powder, thyme leaves, and salt, mix well.

4. Add the dry ingredient mix into the wet ingredient bowl. Mix until just combined. Lastly, add in the sour cream, mix well.

5. Pipe or spoon the batter into the prepared pan. Tab the filled pan on the surface 2-3 times to release some air. Bake for 25-30 minutes.

6. Leave the baked cakes in the pan for 3-5 minutes before releasing them from the pan and finish cooling on the cooling rack completely.

7. While the cakes are cooling, make the icing. Combine the powdered sugar and lemon juice. Mix until smooth. The texture should be pourable but not too watery. 

8. When the cakes are completely cooled, spoon the icing onto the cake. Top with some lemon zest and thyme leaves for a pop of color!