This recipe calls for mixing in the blender, which was a very different experience for me. I've used my blender so rarely, I didn't even know which button to press to pulse it! But I figured it out.
I started out by pouring SO MUCH sugar in the blender.
Then adding the zest of two lemons. I blended and then added two eggs, one at a time, pulsing all along.
And here's where things started to get wishy-washy. I was in pouring the batter from the blender into my new mini-bundt pan (which I brushed with melted butter) and I thought, "Wait...how high do I fill?"
In instances like this, I usually figure I'll keep going till the batter seems depleted. But that meant I filled very high. I was making these cakes at quarter till midnight, listening to The 700 Club because I forgot to change the channel, and I was convinced I was making a mistake but I pressed on.
I went by the oven, glanced inside and gasped. DISASTERS IN THE MAKING?! I'm pretty sure bundt cakes aren't supposed to have muffin tops.
So, yeah, my bundt cakes were a bit morphed and didn't look like the picture. That was a bummer. But, people, I made that glaze from scratch, too. It was ridiculously simple: confectioners sugar, melted butter and lemon juice, whisked.
I served the cakes with tiny scoops of Wine Cellar Sorbet in pinot noir. I also served champagne sorbet on wine club night. Both were delicious and subtle; the pinot actually reminded me of rose-flavored gelato I had in Charlottesville once.
All in all, the cakes were delicious and the glaze, while strong, tasted much better a couple days later once it hardened. These cakes were very easy to make and had a refreshing lemony taste but were slightly savory from the olive oil and thyme.