*I used a mild olive oil, but you can experiment with different flavors of olive oil. Each will bring different dimensions to the flavors of your cake.
*If you can't get past using thyme this recipe, feel free to leave it out. I only used enough to give a slight hint of the flavor. Some may want to increase the amount to a full tablespoon to punch it up even more. The lemon is the star of this dessert, so for the thyme, you'll be fine using none, some or more. I think the thyme makes it special.
*If baking in a muffin tin, cakes may take a few minutes longer to bake, but test at 18 minutes (or earlier if your oven runs hot) and judge from there.
*I normally allow for a few crumbs on the toothpick when testing cakes, but this is such a moist cake, I let it bake until the toothpick came out clean.
*My spool pan created some rather deep golden sides, but my cakes were not overbaked. As I said, I later embraced the deep color. You shouldn't be looking for this color if using a normal light colored muffin tin. Darker pans bake darker cakes.
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