When you hear Pound Cakes from Heaven what do you think the cake will taste like, and don’t say heavenly. If you think light with a tender crumb you’re right. If you think that the cake will have a melt in your mouth quality you’re right again. This is another fabulous recipe from the Southern Living Cake Book and for the life of me, I don’t know why I waited so long to bake it.
Color me delighted with these little gems! This was not my original choice for this month’s Cake Slice Bakers option. The other selections sounded and looked incredible and initially for me it was the chocolate marble sheet cake. I decided against it because I knew it was going to be very good. Sounds a bit crazy doesn’t it?
With these Lemon-Rosemary Cornmeal Madeleines I figures I would taste one or two and be satisfied and politely send them to work with my daughter. Gosh darn it these things are good, especially when they’re still slightly warm.
I did have two maybe three and I was satisfied. After the pictures were taken I packed them and put them in the freezer where they will wait until Charisse goes back to work. Fingers crossed that I don’t decide to serve fruit salad with a side of cornmeal madeleines for Memorial Day.
This was the first time I used my Madeleine pan and it served me well. The pans are very easy to find and not at all expensive. Check out this one on Amazon.com
The pan is shell shaped and can be used for sponge cakes or cookies. To find out the origin of the Madeleine check out this link.
One of the most fun parts of making these was going outside and snipping rosemary from the plant I just potted. Too many times I’ve bought the tiny packages of fresh herbs at $2.99, used a tablespoon and the remaining went to waste. The plant cost me $3.78 and I’ll have fresh rosemary all summer. Yay me!
- 2 cups self-rising white cornmeal mix
- ½ cup all-purpose flour
- ¼ cup sugar
- 2 cups buttermilk
- ½ cup butter, melted
- 2 large eggs, lightly beaten
- 1 TBS finely chopped rosemary
- 1 TBS lemon zest
- 2⅔ cups powdered sugar
- ¼ cup fresh lemon juice
- ⅓ cup milk
- Preheat oven to 400°.
- Whisk together cornmeal mix, flour, and sugar in a large bowl.
- Add buttermilk, melted butter, eggs, lemon zest and rosemary.
- Whisk together just until blended.
- Spoon batter into lightly greased shiny madeleine pans, filling three-fourths full.
- Bake, in batches, 156-17 minutes or until golden brown.
- Remove from pans immediately and let cool slightly.
- Dip both sides in lemon glaze and cool on wire rack.
- Let stand until glaze sets.
- Garnish with small sprigs of rosemary if desired.
Please take a look see at what my fellow bakers came up with this month.
I’m also sharing these at the following weekly parties:
Eeeny Meeny Miney Mo! That’s pretty much how I made the decision as to what to bake this month for the Cake Slice Bakers reveal. I chose the Amaretto Almond Bundt and I am not disappointed. Rather than make one big bundt I opted to make mini bundts. There was batter leftover so baked the rest in my 3D jumbo cupcake pan. Other than a slight tug of war getting the cakes out of the pans, the whole process went smoothly. [Read more…]