Not So Cowardly Honey Ridge Farms Lemon Honey Crème Madeleines

I do know how to bake. I do know how to bake. I do know how to bake!

To prove it I conceived Honey Ridge Farms Lemon Honey Crème Madeleines. Sounds delish, huh? But let’s be honest. Does the thought of creating classic French pastries at home make you want to bite your tail? Well let me tell you as one “king of the forest” to another; you are not alone. Still, you don’t have to “thrash ’em from top to bottomus” to find success. There are products out there in the market that let you “cheat” your way there.

I know I was sent a sample of one such product recently. Honey Ridge Farms Lemon Honey Crème.

Now I love to get sent free stuff in the mail. Especially foodstuff! But as great as most of the products I am sent are, they don’t always inspire me the way this Honey Ridge Farms Lemon Honey Crème did. Because one morning I was slathering some of the stuff on a very hot crumpet. Crumpets are not just for tea time. They are also a great way to start the day. And my day was starting off grand. Because one bite of that Honey Ridge Farms Lemon Honey Crème immediately transported me to France and reminded me of the best Madeleine I ever had. It was sweetly lemon and as light and spongy as you could imagine. How could a British crumpet do that? Could it be the lemon crème? Well I am not too cowardly to find out.

lemonNow in case you don’t know, the madeleine or petite madeleine is a traditional small cake from the Lorraine region in northeastern France.

Madeleines are very small sponge cakes with a distinctive shell-like shape. A génoise cake batter is used. The flavor is similar to, but somewhat lighter than sponge cake. Traditional recipes include very finely ground almonds or hazelnuts.  My favorite variation has a pronounced sweet but lemony taste.

I don’t know how they acquire that special sweet lemony taste in France. But at my house I am not afraid to say my madeleines are flavored with Honey Ridge Farms Lemon Honey Crème.

So quit biting your tail. Make madeleines!

Lemon Honey Crème Madeleine makes 18–24 depending on molds CLICK here for a printable recipe


  • Lemon madeleine16 T melted butter
  • 2 3⁄4 c confectioners sugar
  • 1 lemon, zested
  • 3 large egg whites, lightly beaten
  • 1 t vanilla
  • 4 oz honey ridge farms lemon honey crème, by volume
  • 3 oz finely ground almonds, by volume
  • 1 1⁄2 c all-purpose flour
  • 1 t baking powder
  • 2 T freshly squeezed lemon juice
  • 1 T water


Melt the butter in a small saucepan, remove from the heat and leave to one side to reach room temperature. Once cool, use a pastry brush to grease each of the insides of 18 classic madeleine shell-shaped molds with a little of the melted butter. Put them into the freezer until ready to fill. Reserve the rest of the butter for the cakes.

In a large mixing bowl combine 2 cups confectioners sugar and lemon zest. In a separate bowl whisk the egg whites, vanilla and Honey Ridge Farms lemon honey crème until quite frothy. In a third bowl combine the melted, room temperature butter, ground almonds, flour and baking powder. Mix until thoroughly incorporated.

To large mixing bowl with sugar, add half of the egg whites and all of the melted butter, nuts & flour mixture. Mix together until well incorporated. Add the remaining egg white mixture, stirring to combine. Cover the bowl and refrigerate at least 3 hours.

When ready to bake preheat the oven to 375 degrees F. Use an appropriately sized ice cream scoop or large tablespoon to fill the molds. Plop enough batter in the center of each indentation to fill it about 3/4′s full. Though the batter is quite thick once chilled, don’t be tempted to spread it out too much. It will fill the mold on its own as it bakes.

Bake for 12 to 15 minutes or until the cakes are puffed, golden and just set. The exact time will depend on the size and material of your molds. I used a non-stick metal pan and mine took 14 minutes, rotating halfway through.

While the cakes are baking, make the glaze. In a small mixing bowl stir together the remaining 3/4 cup powdered sugar, lemon juice, and enough water (about 1 tablespoon) to form smooth, syrupy glaze.

When the cakes are done. Remove the molds from the oven and tilt them out onto a cooling rack. The moment they’re cool enough to handle, but still warm, dip each cake in the glaze, turning them over to make sure they are completely coated. After dipping, return each one to the cooking rack, pretty side up, until the cakes are cool and the glaze has firmed up.

Serve with additional Honey Ridge Farms lemon honey crème on the side.

Notes: You may substitute Honey Ridge Farms lemon honey crème with plain honey.


Greg Henry

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