Print

Lemon Madeleines Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

Delightfully light and buttery lemon madeleines with a delicate citrus aroma, perfect as a classic French tea-time treat. These small shell-shaped sponge cakes feature a crisp edge and a soft center with a subtle lemon flavor, achieved by folding in lemon zest and juice into a rich batter and baking to golden perfection.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 12 madeleines
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

For the Batter

  • 2 oz unsalted butter
  • 1/3 cup sugar
  • 1 egg
  • 1/2 tbsp lemon zest
  • 1/2 tbsp lemon juice
  • 1/2 cup all purpose flour
  • 1/4 tsp baking powder
  • 1 pinch salt

For the Pan

  • 1 tbsp butter (approximate, to brush pan)

Instructions

  1. Melt the Butter: Melt the unsalted butter in a small pan or microwave-safe dish. Set it aside to cool completely while preparing the rest of the ingredients.
  2. Mix Sugar and Egg: Whisk the sugar and egg together vigorously until the mixture becomes pale and slightly thickened; this should take several minutes. Incorporate the lemon zest and lemon juice, mixing gently to combine.
  3. Add Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture using a spatula, ensuring even distribution without over-mixing to keep the batter light. Then fold in the cooled melted butter carefully, avoiding overworking the batter.
  4. Chill the Batter: Cover the bowl tightly and refrigerate the batter for about one hour. This resting time helps develop the characteristic hump on the madeleines during baking.
  5. Preheat and Prepare Pan: Around the time you remove the batter from the fridge, preheat the oven to 350°F (175°C). Lightly brush a madeleine pan with the reserved melted butter to prevent sticking.
  6. Fill the Pan: Gently loosen the batter from the bowl without deflating the air incorporated. Spoon about one tablespoon of batter into each mould of the prepared pan without spreading it out.
  7. Bake: Place the pan on the lower-middle rack of the preheated oven and bake for approximately 12 minutes, or until the madeleines are lightly browned and have formed the characteristic small hump in the center.
  8. Cool and Serve: Let the madeleines cool for a minute in the pan. Turn them out onto a cooling rack with the shell side up. Once cooled, optionally dust them with powdered sugar for a classic finish. They are best enjoyed warm, fresh from the oven, but will keep for a day or two, though losing some crispness on the edges.

Notes

  • Be careful not to over-mix the batter to maintain the airy texture essential for light madeleines.
  • Chilling the batter is key to achieving the classic hump on the madeleines.
  • Use a good quality madeleine pan for the signature shell shape.
  • Dusting with powdered sugar is optional but adds a lovely sweetness and traditional look.
  • Serve madeleines fresh and warm for the best flavor and texture.

Find it online: https://cheftinaskitchen.com/lemon-madeleines-recipe/