Lemon Olive Oil Financiers Recipe

Name: Lemon Olive Oil Financiers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups granulated sugar; 1/2 cup lemon verbena leaves, packed (optional); 2 cups all-purpose flour; 1/2 cup instant polenta; 1 1/2 teaspoons Diamond kosher salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 3 large eggs; 1 1/3 cups extra-virgin olive oil; 1 1/4 cups low-fat milk; 1/4 cup lemon juice; 1 1/2 tablespoons lemon zest; 1 cup powdered sugar; 3 tablespoons lemon juice

Servings: persons

1 3/4 cups granulated sugar
1/2 cup lemon verbena leaves, packed (optional)
2 cups all-purpose flour
1/2 cup instant polenta
1 1/2 teaspoons Diamond kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 large eggs
1 1/3 cups extra-virgin olive oil
1 1/4 cups low-fat milk
1/4 cup lemon juice
1 1/2 tablespoons lemon zest
1 cup powdered sugar
3 tablespoons lemon juice

1
Heat the oven to 375 F. Place silicone mini-financier molds on quarter sheet pan. If using non-silicone molds, prepare molds with baking spray and omit sheet pan.
2
If using lemon verbena, process granulated sugar and verbena in a food processor until leaves are finely chopped.
3
In a medium bowl, whisk together granulated sugar, flour, polenta, salt, baking soda and baking powder.
4
In a large bowl, whisk together eggs, oil, milk, lemon juice, and zest. Add dry ingredients and whisk until combined.
5
Use a small cookie scoop to portion the batter into the mold. Bake until the tops are golden and the financiers are pulling away from the sides, 25-28 minutes. Cool for 5 minutes on a rack before removing the financiers from the molds with a small offset spatula and cooling completely on racks. Repeat as needed to use up the batter with your number of mold(s).
6
Once the financiers are cooled, mix the powdered sugar with enough lemon juice to make a thick, opaque glaze. Using a pastry brush, give each financier a thin coating of the glaze and set back on the racks to dry.

1553

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3/4 cups granulated sugar, 1/2 cup lemon verbena leaves, packed (optional), 2 cups all-purpose flour, 1/2 cup instant polenta, and more.

Yes, Lemon Olive Oil Financiers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Olive Oil Financiers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions