Description
These Lemon Madeleines are classic French butter cakes with a delicate, sponge-like texture and a hint of citrus. Light, buttery, and slightly crisp on the edges, they are perfect for serving with coffee or tea. This recipe includes expert tips for achieving the signature madeleine hump, along with optional lemon and raspberry glazes for an extra layer of flavour.
Ingredients
Scale
For the Lemon Madeleines
- 113g (½ cup) unsalted butter, melted and cooled, plus extra for greasing the pan
- 100g (½ cup) granulated sugar
- 2 large eggs, room temperature
- 115g (¾ cup + 1 tbsp) all-purpose or pastry flour, sifted
- 7g (1 ½ tsp) baking powder
- 2g (¼ tsp) salt
- 5g (1 tbsp) lemon zest
For the Lemon Glaze (Optional)
- 70g (½ cup) icing sugar
- 30g (2 tbsp) lemon juice
For the Raspberry Glaze (Optional)
- 46g (⅓ cup) icing sugar
- 24g (3 tbsp) raspberry powder
- 30g (2 tbsp) lemon juice
Instructions
1. Prepare the Pan and Ingredients
- Melt the butter needed for the batter and set it aside to cool slightly.
- Separately, melt extra butter for greasing and lightly brush the madeleine pan.
- Place the pan in the freezer for at least 10 minutes while preparing the batter.
- Preheat the oven to 400°F (204°C).
2. Make the Batter
- In a microwave or saucepan, melt the butter and let it cool slightly (between 113–122°F or 45–50°C).
- In a mixing bowl, whisk together eggs and sugar for 4–5 minutes until thick and pale. The mixture should fall in ribbons when lifted.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture in two additions to prevent deflating the batter.
- Stir in half of the melted butter, folding gently, then add the remaining butter and fold until just combined.
- Add the lemon zest and mix until fully incorporated.
3. Chill the Batter
- Cover the bowl with plastic wrap and refrigerate for 30–60 minutes (or up to 24 hours).
4. Fill the Molds and Bake
- Remove the chilled pan from the freezer and pipe or spoon the batter into the molds, filling each about 85–90% full.
- (Optional: For Raspberry Madeleines) Place one frozen raspberry in the center of each mold.
- Bake at 400°F (204°C) for 9–10 minutes, until the edges are golden brown and the centers form the classic hump.
5. Cool and Glaze (Optional)
- Let the madeleines cool in the pan for 5 minutes, then transfer them to a wire rack.
- Mix all glaze ingredients and brush the warm madeleines with lemon or raspberry glaze.
Notes
- Chilling the batter is essential for creating the signature madeleine hump. If time allows, refrigerate for at least 1 hour or up to 24 hours for the best results.
- Greasing the pan with melted butter and chilling it before baking helps create crisp edges and prevents sticking.
- Filling the molds about 85–90% full ensures a well-formed madeleine without overflowing.
- Madeleines are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
- For an extra flavour boost, try rubbing the lemon zest into the sugar before mixing to release more citrus oils.
- If you don’t have a madeleine pan, you can use a mini muffin tin, but the texture and shape will be slightly different.
- Prep Time: 15 minutes (plus 30–60 minutes resting time)
- Cook Time: 10 minutes (plus 10 minutes to rest and glaze)
- Category: Dessert
- Method: Baking
- Cuisine: French