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1
Position a rack in the middle of the oven; preheat to 350 degrees.
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2
Prepare the cakes: Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter.
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3
Lightly dust with flour and shake out the excess.
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4
Pulse the granulated sugar and lemon zest in a blender until combined.
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5
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.
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6
Don't overblend or the cakes will be too puffy.
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7
Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl.
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8
Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed.
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9
Pour the batter into the prepared pan.
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10
Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan.
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11
Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
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12
Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick.
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13
Drizzle over the warm cakes and garnish with thyme sprigs.
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14
Photograph by Kana Okada
