Lemon Madeleines
Delicate French butter cakes infused with bright lemon zest and juice, baked in signature shell molds until golden and tender. These elegant petite cakes are perfect for tea time or as an impressive homemade gift.
- Total time
- 30 min
- Servings
- 12
- Calories
- 198
- Protein
- 2g
Ingredients
- ½ cup unsalted butter, melted and slightly cooled
- 2 whole large eggs, room temperature
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp fine sea salt
- 2 tbsp fresh lemon zest
- 3 tbsp fresh lemon juice, strained
- ½ tsp vanilla extract
- 2 tbsp powdered sugar for dusting
Instructions
- 1
Preheat your oven to 375°F (190°C). Generously brush the cavities of a 12-mold madeleine pan with softened butter, making sure to coat every corner and edge — this prevents sticking and ensures a perfect shell shape.
- 2
Sift together 1 cup all-purpose flour, 0.5 tsp baking powder, and 0.25 tsp fine sea salt into a small bowl. Set aside.
- 3
Crack 2 large room-temperature eggs into a medium mixing bowl. Add 0.75 cup granulated sugar and whisk vigorously with an electric mixer on medium-high speed for 3-4 minutes until the mixture becomes pale, thick, and nearly doubles in volume — you should have ribbons of batter falling from the whisk.
- 4
Zest 2 fresh lemons directly into the egg mixture using a microplane (you need 2 tbsp of zest), then squeeze and strain 3 tbsp of fresh lemon juice through a fine-mesh strainer. Add 0.5 tsp vanilla extract. Fold together gently with a rubber spatula until combined, about 10 strokes.
- 5
Gently fold the sifted flour mixture into the egg mixture using a rubber spatula in three additions, folding just until no white streaks remain — do not overmix, as this preserves the delicate, feathery crumb.
- 6
Drizzle the 0.5 cup melted butter around the edge of the batter and fold it in with just 5-6 gentle strokes. The batter should be smooth and homogeneous without any visible streaks of butter.
- 7
Transfer the batter to a piping bag fitted with a large plain tip. Pipe the batter into the prepared madeleine molds, filling each cavity about three-quarters full — the batter should settle slightly below the rim, leaving room for a gentle dome to form as it bakes.
- 8
Place the filled madeleine pan on the middle oven rack and bake for 10-12 minutes. The madeleines are done when the edges are deep golden brown and a toothpick inserted into the thickest part comes out clean. The centers should spring back when gently pressed with your fingertip.
- 9
Remove the pan from the oven and let cool for 2 minutes at room temperature — this brief rest makes unmolding easier. Working quickly and gently, use a small offset spatula to loosen the edges of each madeleine, then invert the entire pan onto a wire cooling rack so they tumble out.
- 10
Let the madeleines cool completely on the rack, about 10 minutes. Just before serving, dust lightly with 2 tbsp powdered sugar using a fine-mesh sifter. Serve at room temperature with tea or coffee.
Tools you’ll need
- 12-mold madeleine pan
- electric mixer
- microplane zester
- fine-mesh strainer
- rubber spatula
- piping bag
- large plain piping tip
- instant-read thermometer (optional)
- toothpick
- offset spatula
- wire cooling rack
- fine-mesh sifter
- measuring cups and spoons
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