Olive Oil Lemon Cakes with Thyme

Ingredients
For the Cakes:
1 tablespoon unsalted butter, melted
1 cup all-purpose flour, plus more for dusting
1 1/3 cups granulated sugar
2 tablespoons grated lemon zest (from 2 lemons)
2 large eggs
1/4 cup extra-virgin olive oil
2/3 cup whole milk
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon finely minced fresh thyme, plus sprigs for garnish

For the Glaze:
1 1/2 cups confectioners' sugar
2 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons)
2 tablespoons unsalted butter, melted

Directions

Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess.
Pulse the granulated sugar and lemon zest in a blender until combined. 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. Don't over blend or the cakes will be too puffy.
Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. 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. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.

~Source: Follow the bouncing ball. Here’s the chain of credits for the lemon cakes:
Kellis posted the link in her CK blog from the Pioneer Woman blog.
The Pioneer Woman linked it to the Tasty Kitchen blog.
A Tasty Kitchen blogger comment said it was originally in the Food Network Magazine.
Just want to make sure I give credit where credit is due! The original recipe came from Food Network. Why am I not surprised?

Patti’s Notes: I didn’t use butter to grease the muffin pan, I sprayed it with Pam. My muffin pan is a 6 pack so I used the foil muffin cups for the rest. Those are so convenient because you just put them on a cookie sheet. I cut the sugar a little. I used 1 C sugar and 1/3 C Splenda. I didn’t use butter in the glaze, I just used the lemon juice and powdered sugar. I only used 1 C powdered sugar and it made plenty of glaze. I didn’t wait for them to cool to glaze. I glazed them while they were still hot so the glaze would seep in instead of just being on top. They aren’t very Thyme-y so next time I’d use more of that but they were still M-M-Delish! Sweet and Tart, my favorite combo!
ETA: the second time I made them I used a little more thyme and I cut the powdered sugar in the glaze to ½ cup and it was plenty.

Easy Meter: Everything is done in the blender. Need I say more?