Lemon and polenta drizzle cake

I have always been fascinated by the shape of these little treats called madeleine. I always also loved the name and when I’ve found this recipe in the last baking book that I’ve bought, I obviously needed to try it.

Lemon and polenta drizzle cake

An interesting thing in these little lemon cakes is the addition of polenta, which gives such a lovely texture. 

You can try them with the lemon sugar glaze, but also without it are absolutely delicious and you can even go for a fragrant twist by adding some fresh rosemary.

Lemon and polenta drizzle cake
Little lemony treats with a lovely texture perfect for any time of the day.
Check out this recipe

My madeleine pan has the holes not so profound and my first try was not really perfect as I’ve filled the holes with too much batter and everything came out. I cannot call it a failed experiment because we have devoured them regardless but is better to put just the enough quantity of batter inside each hole so that you can have the cute shape of the madeleines. 

My not so perfect first try. I needed to cut out the little madeleine as they were all hugging each other.

Never miss a recipe:

Now let’s start baking.

Ingredients for 12 pieces (or more based on your madeleine pan)

  • 150 g (1 stick) butter, melted
  • 125 g (1 cup) plain or all-purpose flour, plus extra for dusting
  • 1 ½ teaspoons baking powder
  • 50 g (⅓ cup) polenta/cornmeal
  • a pinch of salt
  • 2 eggs, beaten
  • 125 g (⅔ cup) caster/superfine sugar
  • zest of ½ lemon and juice of 2
  • 3 tablespoons granulated white sugar

Step-by-step Directions:

Brush melted butter on the inside of a madeleine pan moulds so that they are thoroughly and well greased. Dust the pan with a little flour and tip out any excess. Chill in the fridge.

Sift the flour and baking powder into a large mixing bowl. Add the polenta and salt, mix together and set aside.

In a separate bowl, whisk the beaten eggs  with the caster/superfine sugar for about 5 minutes until the mixture has thickened and doubled in volume, this you can do it in a stand mixer or using a handheld electric whisk. Add the lemon zest and one quarter of the juice to the mixture.

Using a large spoon, fold carefully the sifted dry ingredients into the egg mixture. Pour the melted butter around the edge of the mixture and fold in.

Cover the bowl and chill in the fridge for 30 minutes while you preheat the oven to 190º C (375ºF).

Divide the batter between the holes in the chilled pan and bake on the middle shelf of the preheated oven for about 12-14 minutes until well risen and golden.

Remove from the oven and cool in the pan for 1 few minutes, then carefully turn out onto a wire rack suspended over a baking sheet or piece of baking parchment.

Lemon and polenta drizzle cake

Add the granulated white sugar to the remaining lemon juice and mix to combine, but do not allow the sugar to dissolve. Spoon the lemony sugar mix slowly over the top of the warm madeleines, the baking sheet or parchment will catch any drips.

Lemon and polenta drizzle cake

Or instead of the lemony sugar mix, I have also tried to drizzle a little bit of Cointreau on top of the warm madeleine and I loved the additional kick.

Lemon and polenta drizzle cake

Leave until completely cold before serving.

Lemon and polenta drizzle cake

Madeleines are best eaten on the day they are made.

Lemon and polenta drizzle cake

Recipe inspiration from “Afternoon tea at home” by Will Torrent.

Lemon and polenta drizzle cake

Little lemony treats with a lovely texture perfect for any time of the day.
Prep Time 10 mins
Cook Time 14 mins
Resting time 30 mins
Total Time 54 mins
Course Dessert
Servings 12 pieces

Equipment

  • 12-hole madeleine pan

Ingredients
  

  • 150 g (1 stick) butter, melted
  • 125 g (1 cup) plain or all-purpose flour, plus extra for dusting
  • 1 ½ tsp baking powder
  • 50 g (⅓ cup) polenta/cornmeal
  • a pinch of salt
  • 2 eggs beaten
  • 125 g (⅔ cup) caster/superfine sugar
  • zest of ½ lemon and juice of 2
  • 3 tbsp granulated white sugar

Instructions
 

  • Brush melted butter on the inside of a madeleine pan moulds so that they are thoroughly and well greased. Dust the pan with a little flour and tip out any excess. Chill in the fridge.
  • Sift the flour and baking powder into a large mixing bowl. Add the polenta and salt, mix together and set aside.
  • In a separate bowl, whisk the beaten eggs  with the caster/superfine sugar for about 5 minutes until the mixture has thickened and doubled in volume, this you can do it in a stand mixer or using a handheld electric whisk. Add the lemon zest and one quarter of the juice to the mixture.
  • Using a large spoon, fold carefully the sifted dry ingredients into the egg mixture. Pour the melted butter around the edge of the mixture and fold in.
    Cover the bowl and chill in the fridge for 30 minutes while you preheat the oven to 190º C (375ºF).
  • Divide the batter between the holes in the chilled pan and bake on the middle shelf of the preheated oven for about 12-14 minutes until well risen and golden. Remove from the oven and cool in the pan for 1 few minutes, then carefully turn out onto a wire rack suspended over a baking sheet or piece of baking parchment.
  • Add the granulated white sugar to the remaining lemon juice and mix to combine, but do not allow the sugar to dissolve. Spoon the lemony sugar mix slowly over the top of the warm madeleines, the baking sheet or parchment will catch any drips.
    Leave until completely cold before serving.

Notes

Madeleines are best eaten on the day they are made.
Keyword dessert, easy recipes, lemon and polenta drizzle cake, madeleine, sweets

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Have a wonderful weekend!

Popsicle Society
Popsicle Society

I love traveling, cooking and enjoying this beatiful world. 
I’m a life lover! Simple as that!

44 thoughts

  1. I love basic soft polenta with the mascarpone and Parmesan, and I had no idea you can use it for baking, too! Thanks for sharing and have a great weekend. Aiva 🙂

    1. I love polenta with cheese too 😉 It was a first for me too using polenta for baking but I love the additional crunch that it gives to this little sweets 😉☺️

  2. I wanted to ask which bird’s egg is this 🤔🤭😅 Noticed that one in red, Disclaimer 😳. It’s good to ask first before copying our content, and I heard WP have a Copyright tool where user cannot copy 🤔 I’m sorry if it is not there. Another delicious recipe, Loved it. 😍. And Polenta is something new I learn today. Hope you have a lovely Sunday, Stay Safe, Hope you are vaccinated.. Have a lovely week ahead 🏃✨🥳

    1. Hahaha…eggs Madeleine how Derrick called them 😉
      I did not know WP has the copyright tool so that the content or pictures cannot be copied…🧐 thanks Simon! I’ll need to explore it someday…
      Thank you as always for your support and sorry for my absence but really cannot find any escamotage to hide from this work lately…🙈🙈🙈
      I’m not vaccinated yet! Stay safe please! Have a wonderful week! ☺️🤗

      1. ☺️☺️, WP has many tools, I don’t have to explore 😐I’m busy too😄and, You’ll find a way, eventually, by the time you have, I’ll be ready to read more 😎🤗 Me too not vaccinated, 😉 waiting this to be done through my office😺 hope to do it before July. Enjoy the beautiful day 🥰🤗

      1. Hey Ribana, mm, l understand the need for balance – but bre careful also when seeking that solace my friend, if you lean too far out from society and community sometimes it is harder to come back smoothly.

        Take that as advice from asocial Aspie who has learned the hard way 🙂

      2. Hi Rory, thank you! I know you are perfectly right is just that I feel is becoming more like a second job for which I really don’t have enough energy…I guess is just a temporary mood and I need to think at all the positive sides from being part of this wonderful community! Thank you Rory! Always appreciated!

      3. Well Ribana, you have to do what is right for you and l can genuinely understand what you say with the ‘becoming like a second job’ statement as l too felt like that and so over the last few months l have cut back to the point of where l am now. I created a second blog because if blogging was going to be in my life, l wanted to see how l could create an active and sustainable income with it perhaps? So the second blog explores that possibility or will do when it launches.

        If we are giving a blog our very soul, then we need more back from it perhaps?

        Have you considered perhaps other platforms that can deliver the same ‘feel good’ aspect and rewards but with less work from your side maybe?

        For instance are you on Instagram or Pinterest? Maybe these as more visual presentation formats might be easier?

        What do you think?

        Socially l struggle with the blogging at times, and it can become a little overwhelming and a drag on time, so l can relate to the time consumptions very easily. But you must do what is easier for you.

        Maybe a post once a month is more suitable?

      4. I guess being able to generate a sustainable income with the blog is the ultimate goal. But in that case you are perfectly right, need to give our very soul and time to it which with a 10-12 hours per day full job, I really don’t have. I know that nothing comes from doing nothing! But honestly I guess I would be more happy to do it then having another job 😆
        I am on Instagram and Pinterest but not very active…they may be easier but honestly if I am to choose between blogging and Instagram or Pinterest I prefer blogging…I’ve started some planning and as per your advise a while back, I’ll start with easier posts that I enjoy doing and the more complex and time consuming ones I’ll do them more rarely…
        Blogging is really a hobby that I enjoy and I know consistency is difficult and I’ll have ups and downs but I don’t want to give up. Thank you Rory always for your advises and support! It feels good 😊 Good luck with the new project! 😉

      5. Hey Ribana, in truth in order for our blogs to secure an income, l don’t think it is always a case of giving up our life and soul, but more importantly finding a recipe that works with the right amount of ingredients, which should make even more sense to you given your love of cooking.

        I have always believed that the secret to successful business is to make the business personal to you therefore your passions will win the day – but not everyone always understands their passions and not everyone always gets the whole concept of business.

        I only produce two posts a day now, occasionally a third … but mostly it is two, a morning post created the night before the day it publishes and a creative post during the day itself. The new blog will also have a morning post and a second more topical post. However when the new blogs topical post published, the Guy Blog will ONLY have a morning post on that day, therefore the two blogs will only produce three posts between them every single day of which two are morning posts only and one post which is a content post.

        That will work for me, the first secret is to find a writing/creating/posting/publishing schedule that works for you and also provides tou with flexibility. Your best bet perhaps is to maybe create one small post a week [how about what’s going on in your life summary for the week?] and then create one huge post a month? That way your readership is able to relate to you more.

      6. Hi Rory, you’re right and perfectly organized 😉 In order to generate an income with our blogs we must find the recipe that works for us, and of course exploring one of our hobbies for the blog it will be easier. The problem that I’ve noticed is that is not enough, at least in my case. I am passionate about food and cooking but that will not bring me any money. I should look for collaborations and creative ideas how to explore this passion through blogging. But again, this means that I need time…time that currently I don’t have.
        I’ll try to find the schedule that works for me! Thank you always for the good advises Rory! Very appreciated!

      7. Hey Ribana, firstly you are always welcome but secondly – l would disagree in part to this that you said … “The problem that I’ve noticed is that is not enough, at least in my case. I am passionate about food and cooking but that will not bring me any money. ”

        What l disagree with is that ‘currently’ you haven’t found the right recipe to make success with in financial terms … you have already found success with your readership, so your posts generate the very much needed traffic – what is therefore needed is a way to generate an income through alternative methods – so l think yes you are partially there already in terms of market – but we need to redefine your strategy and fine tune it to more of a winner in other formats.

        This …” I should look for collaborations and creative ideas how to explore this passion through blogging.” is spot on and something my new blog will be examining also, but of course the elusive ingredient to everyone is “this means that I need time…time that currently I don’t have.” Time.

        I recently discovered something and l have been slowly making it happen which l will discuss in due course, but everything is always about time.

      8. Yes, you’re right, ‘currently’ I haven’t found the right recipe to make income with my blog although I’m very happy with my readership! The 2 things that makes me keep going with the blogging is my readership and my hobby.
        Everything is always about time…and they say that is only in our mind that we don’t have time…that if we are organized we have enough time to do everything that we want! Well I really doubt it! I’m an organized person (not at your level though 😆) and I organize my day but still there are so many things that I wish I could be able to do everyday!
        Or maybe, there’s a secret recipe for finding enough time too 😉

      9. I had another thought Ribana, why don’t use simply create an Inspirational Meme a vibe of positivity like you used to do. Publish one/two of those a week and it keeps your blog fresh with your readers 🙂

        Then once a month, five weeks create a fuller post.

      10. Exactly the plan that I’m working on inspired by you 😉 Currently my plan has a Monday motivational, a Wordless Wednesday and a Friday Funday per week and in between 1 or 2 per month (still to decide) a recipe or food inspired longer post. I’ll see how will go for a while 😉

      11. Excellent Ribana, good small but positive posts will also motivate you and your enthusiasm and keep your readers active to your blog. As to the longer content posts be this 1 or 2 either or, perhaps a recipe one time then alternate to a food one and then vice versa. 🙂

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