Lemon Madeleines

Zesty Lemon Madeleines are buttery, light and so delicious! These classic little French cakes are very easy and quick to make.

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?…

1. 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.
2. Improves flavour: Resting the batter allows all the flavours to develop properly. All good things come to those who wait….
3. 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.

Continue to Content

Lemon Glazed Madeleines

Yield: Makes 12

Prep Time: 15 minutes

Cook Time: 8 minutes

Additional Time: 4 hours 3 seconds

Total Time: 4 hours 23 minutes 3 seconds

These zesty lemon glazed madeleines are buttery, light and so delicious! Classic little French cakes that are very easy and quick to make.

Print

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

1. Preheat oven to 200C/180Fan. Grease a 12 hole madeleine tin.
2. Melt the butter and set aside to cool.
3. 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.
4. 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.
5. 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!
6. 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.

Nutrition Information:

Yield: 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.

Did you make this recipe?

Share on Facebook, Pinterest, Instagram or Twitter and tag @somethingsweetsomethingsavoury