Lemon and Thyme Cakes

1 . Stage

Preheat oven to 325°F (160°C) and generously grease 12 mini Bundt pans with vegetable oil.

2 . Stage

In a large bowl, whisk egg, yogurt, and olive oil to combine. Slowly stream in caster sugar and whisk to combine. Add lemon zest and vanilla, then sift flour and baking powder directly into bowl. Whisk just to combine.

3 . Stage

Transfer batter to a pastry bag fitted with a large plain tip (you can use a spoon, but this step keeps things tidy). Pipe batter in a ring in prepared pans, being careful not to overfill. Bake until golden and a tester inserted into center of a cake comes out clean, 10 to 12 minutes.

4 . Stage

In a small saucepan over medium heat, bring granulated sugar, lemon juice, and thyme to a simmer, whisking to dissolve sugar. Remove from heat and let infuse about 10 minutes.

5 . Stage

Run a knife around edges of cakes. Turn out cakes onto a wire rack set in a rimmed baking sheet. Using a pastry brush, glaze cakes with lemon syrup.

6 . Stage

Fill centers with a dollop of mascarpone. Decorate with fruit and thyme. Dust with powdered sugar.