These zesty lemon glazed madeleines are buttery, light and so delicious! Classic little French cakes that are very easy and quick to make.
I’ve been meaning to make Madeleines for years. I’m a little slow on the uptake at times. I bought a lovely Madeleine tin in Lakeland in 2009 with the usual good intentions but it sat in my cupboard untouched for a long time. Until today.
what are madeleines?
A Madeleine is a traditional small, dainty cake from the Lorraine region in North Eastern France. Recipes can vary enormously, but they are made from a genoise like cake batter which involves beating together the eggs and sugar vigorously until the mixture is very thick and pale. The flour and melted butter is folded in gently so the air isn’t knocked out of the batter.
Now I realise that some people will think that adding an icing glaze to a madeleine is gilding the lily and nothing more than a light dusting of sieved icing sugar is called for. If you wish to do so, then please feel free to omit the glaze.
These light, buttery lemon cakes are a joy to eat!
looking for more lemon bakes?
- 2 large eggs
- 2 tablespoons caster sugar
- 2 tablespoons icing sugar, sifted
- 2 teaspoons finely grated lemon zest
- 35g Self raising flour
- 35g Plain flour
- a pinch of Salt
- 75g butter, melted
- 1 tablespoon lemon juice
- FOR THE GLAZE:
- 75g Icing Sugar
- 1 tablespoon Lemon juice
- Preheat oven to 200C/180Fan. Grease a 12 hole madeleine tin.
- Melt the butter and set aside to cool.
- Beat eggs, sugar, sifted icing sugar and lemon zest together with an electric mixer until the mixture is very pale and thick. Sift the flours and salt over the egg mixture. Pour the cooled melted butter and lemon juice down the side of the bowl then fold ingredients together, taking care not to knock too much air out of the mixture. If you're resting the batter, cover the bowl and place in the fridge for a minimum of 3 hours.
- When you're ready to bake the madeleines, drop spoonfuls of the mixture into your tin. I only needed a teaspoons worth of mixture in each hole.
- Bake for 8-10 minutes. Remove tray from the oven, turn the tray upside down and tap the hot tin firmly to release the madeleines. This should work as long as you have greased your tin well!
- While the madeleines are baking, simply mix the ingredients for the glaze together until smooth. When the madeleines are still warm but not too hot to handle, quickly dip each madeleine in the glaze. Place the madeleines on a wire rack until the glaze has set.
Madeleines are best eaten on the day they are baked.
The batter can be made in advance and stored in the fridge for up to 24 hours.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 115Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 44mgSodium 88mgCarbohydrates 14gFiber 0gSugar 9gProtein 2g
Calories and Nutritional information are provided by a third party application and should be viewed as indicative figures only.