Lemon Thyme Olive Oil Cakes craving alters my column plans

I was all ready to write this week about making sopes and memeladas with Julio Reyes at his Mexican restaurant, Julius, 1604 State St.

And I will. But I found myself in conversation with an old friend the other day and we got to talking about a recipe we shared for Lemon Thyme Olive Oil Cakes. And, suddenly, I needed one of those. To eat.

I mulled it over for a day or two and then sat down to write this column and stared at the screen for a while, fighting my craving, halfheartedly searching for my Julius notes. No luck. Those lemon cakes were going to sit there in my mind until I made them, and it was becoming an urgent matter. I finally headed to the store for lemons.

After a taste of the cake and, well, you have to be sure, another taste, and then a full-blown hunk of this stuff, the words finally started to flow.

I made two single full-size Bundt cakes rather than the miniature ones the recipe is written for. Two, not just because this craving was driving me to distraction. That was just a side benefit. I really made two because the second one is gluten- and dairy-free for the benefit of Mr. Jennie. (son JR is out of town with cousins at the moment.)

The first thing I need to tell you is that I can't tell the difference between the two cakes in flavor AT ALL. And I was REALLY trying. I went back and forth tasting and tasting. (I know. This job is really a drag sometimes). They're both magically delicious.

How can I explain the urgency of making Lemon Thyme Olive Oil Cakes? It's because summer goes with lemon goes with summer goes with lemon. Everyone has their own definitions of summer, but the combination of lemon and sugar screams in my head: It's July! Don't miss it! Give me that zing and I'll raise you herbaceous, delicate sugar. Everything else is just a vessel.

Unfortunately, the day my lemon cake fever broke, my little grocery store didn't have any fresh thyme so, without time to drive further, I bought it dried. I highly recommend the fresh, for looks and for flavor. This is not to say that I really wanted to stand there trying to remove those tiny leaves from their stems. But it would have been worth it if I'd had the option.

What I really need is an herb garden. I used to have one, but while I've been running around after my son the last few years, it's turned it into more of a habitat. Maybe I'll do a window box, but it's getting a little late in the season. Like a true Cleveland sports fan, I can say there's always next year.

Find the recipe for Lemon Thyme Olive Oil Cakes at https://bit.ly/3P9owMI.

Here's my gluten-free, dairy-free version:

Lemon Thyme Olive Oil Cakes

Cooking spray

1 cup all-purpose gluten-free 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 almond milk

1 teaspoon xanthan gum (a white powder sold in the natural food section of supermarkets. It helps smooth out the texture of gluten-free flour)

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 margarine, melted

Position a rack in the middle of the oven; preheat to 350 degrees. Generously spray a Bundt or muffin pan with cooking spray. Lightly dust with gluten-free 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 almond milk, until it makes a smooth, thin batter.

Whisk 1 cup gluten-free flour, xanthan gum, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender gradually, pulsing until just combined.

Pour the batter into the prepared pan. Bake 30 minutes, or until the cake begin to pull away from the sides of the pan 30 minutes for a 6-cup Bundt pan. Cool in the pan for 10 minutes, then loosen the sides with a plastic knife and invert the cakes onto a plate or rack.

Prepare the glaze: Whisk the confectioners' sugar, lemon juice and margarine until smooth. Drizzle over the warm cakes and garnish with thyme sprigs.

adapted from the Food Network

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This article originally appeared on Erie Times-News: Erielicious: Jennie Geisler's Lemon Thyme Olive Oil Cakes recipe