Zesty Lemon Madeleines are buttery, light and so delicious! These classic little French cakes are very easy and quick to make.
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.ย
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!
do you need to rest madeleine batter?
Yes, chilling Madeleine batter is highly recommended for best results for a minimum of two hours, but ideally overnight, if possible. Why?…
Improves the texture of the bake: Resting batter forms gluten and hydrates the flour. Which in turn, leads to a more tender bake with a melt-in-the-mouth texture.
Improves flavour: Resting the batter allows all the flavours to develop properly. All good things come to those who wait….
Classic “hump” in the middle: When the cold batter hits the hot oven, steam is created. This is what gives you Madeleines with a perfect “signature hump”….
what if i don’t own a madeleine tin?
It is indeed possible to make Madeleines if you don’t own a Madeleine tin. They won’t be the traditional shell shape and may even be a slightly different texture, but you could use a mini muffin tin or silicone moulds (as long as they aren’t too deep) instead.
Having said this, I do believe that part of a Madeleine’s charm is its pretty shape and pattern, so if you’re a keen baker, I think it’s worth having a Madeleine tin in your collection.
variations
Lemon Poppy Seed Madeleines – Add 1-2 teaspoons of poppy seeds to the batter.
Lemon and Blueberry Madeleines – Add fresh or dried blueberries (make sure they are small) to the batter. Dust them with a little flour before folding them into the batter to help prevent them from sinking.
Lemon Chocolate Chip Madeleines – Fold 50g milk or dark mini chocolate chips into the batter.
Lemon Lavender Madeleines – Adding 1/2 teaspoon dried culinary lavender to the butter while it melts will add a delicate floral flavour.
These zesty lemon glazed madeleines are buttery, light and so delicious! Classic little French cakes that are very easy and quick to make.
Ingredients
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
Instructions
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.
Notes
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.
Thank you Rosie, the glaze makes these madeleines really good ๐
Jen @ BlueKitchenBakes
May 2, 2013 5:15 pm
They look lovely, so glad I inspired you to get the tin out of the cupboard. That’s what I love about all the various blog challenges, they get to you to actually make the things you’ve been putting off for ages!
Thanks for entering Classic French
Hi Jo ๐ Yes it’s just as well they make a small batch – when I made these I don’t think they lasted longer than a hour between Mr T and myself! ๐
Looks good may have to try them out!
Thank you ๐ My husband and I have just finished the last few, they were lovely!
I have to try them out I never had madeleines in my life but you have encourage me to try them out!! ๐
I have to try that glaze. Have a great week!
This was my first attempt at madeleines, it definitely won’t be my last! We loved them ๐
Thanks Alex ๐ The glaze makes them so good!
Your madeleines look absolutely lovely, I love the look of the glaze!
I will be trying them out then!! ๐
Your madeleines are just perfect, and I love the glaze.
Huge fan of madeleines! Yours look delicious!
Thank you! ๐
Thank you Cakelaw, the glaze makes them really special ๐
Thank you Rosie, the glaze makes these madeleines really good ๐
They look lovely, so glad I inspired you to get the tin out of the cupboard. That’s what I love about all the various blog challenges, they get to you to actually make the things you’ve been putting off for ages!
Thanks for entering Classic French
These look delicious – love madeleines and love lemon so a perfect combination ๐
Angela – Garden Tea Cakes and Me
Thank you for the inspiration ๐ I really enjoyed this challenge and I found a great new recipe!
Thank you ๐
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Ooo these do sound good. And I like that they only make a small batch. Makes them practically health food ๐
Hi Jo ๐ Yes it’s just as well they make a small batch – when I made these I don’t think they lasted longer than a hour between Mr T and myself! ๐
Well you were only doing what’s right hun – they really are best eaten fresh ๐
That’s very true ๐
They look simply sensational!
Thank you ๐