Lemon madeleines are small French butter cakes baked in a shell-shaped pan, with fresh zest in the batter and a bright lemon glaze. Chilling the batter and starting in a hot oven help create their signature rounded hump, while a little honey keeps the centers tender.
Ingredients
- 2 large eggs, about 100 g without shells, at room temperature
- ⅔ cup (135 g) granulated sugar
- 1 tablespoon (15 ml) honey
- 1 tablespoon finely grated lemon zest, from about 2 lemons
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (125 g) all-purpose flour, plus a little for the pan
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- ½ cup (113 g) unsalted butter, melted and cooled, plus about 1 tablespoon (14 g) for greasing the pan
- 1 tablespoon (15 ml) fresh lemon juice
- 1 cup (120 g) powdered sugar, sifted
- 1–2 teaspoons (5–10 ml) milk or water, as needed for the glaze
Instructions
- Prepare the pan and dry ingredients. Melt the ½ cup butter and set it aside to cool until warm, not hot. Brush the wells of a 12-well madeleine pan with the extra butter, dust lightly with flour, then tap out the excess. Whisk the flour, baking powder, and salt together in a small bowl.
- Whip the eggs and sugar. In a medium bowl, whisk the eggs and granulated sugar briskly for about 3 minutes, until pale, thickened, and slightly foamy. A hand mixer on medium speed also works; stop when the mixture leaves a brief ribbon on its surface after the beaters lift.
- Add the flavorings and flour. Whisk in the honey, lemon zest, and vanilla. Sift or sprinkle the flour mixture over the eggs in two additions, folding gently with a spatula after each. Stop as soon as no dry streaks remain; overmixing can make the cakes tough.
- Fold in the butter and chill. Stir a spoonful of batter into the melted butter to lighten it, then drizzle that mixture back into the bowl. Fold gently until evenly combined. Cover and refrigerate for 1 hour. Chilling firms the batter and helps the cakes rise with a more distinct hump.
- Heat the oven. Near the end of chilling, set a rack in the center and heat the oven to 425°F (220°C). If using a dark metal pan, which browns quickly, set it on a light-colored baking sheet to temper the heat.
- Fill and bake. Spoon about 1 tablespoon (15 ml) of batter into each well; do not spread it to the edges, since it will settle as it heats. Bake for 3 minutes at 425°F (220°C), then reduce the oven to 375°F (190°C) without opening the door. Bake for another 6–8 minutes, until the edges are golden and the centers spring back lightly when touched. The total baking time is about 9–11 minutes. Remove from the oven and let the pan stand for 2 minutes, then loosen the cakes gently and transfer them to a rack to cool completely. If baking in batches, let the pan cool before greasing and filling it again.
- Glaze the cakes. Whisk the powdered sugar with the lemon juice and 1 teaspoon milk or water. Add more liquid a few drops at a time until the glaze is thick but brushable. Brush or dip the cooled madeleines in the glaze, then leave them on the rack for 15–20 minutes, until the coating sets.
Tips
- Measure flour carefully. For the best texture, weigh 125 g. If measuring by cups, spoon flour into the cup and level it rather than scooping directly from the bag, which can pack in too much.
- Keep the batter cool. The hour of chilling is useful, not optional busywork. If the batter becomes warm while you fill the pan, return it to the refrigerator for 10 minutes before baking.
- Protect the delicate pattern. Grease and flour the pan even if it is nonstick, especially in the narrow grooves. Use a soft brush to coat corners, and avoid prying out cakes before they have rested briefly.
- Adjust the glaze slowly. A thin glaze runs off; a very thick one can hide the shell detail. Add liquid a little at a time, and glaze only fully cooled cakes so the coating stays in place.
Serving Suggestions
Serve the madeleines the day they are baked, when their edges are crisp and their centers soft. They pair naturally with tea or coffee and make an easy dessert alongside fresh berries. For a simple finish, glaze only the ridged side or dust the cakes with powdered sugar instead. If serving after a meal, allow a few minutes for the glaze to set before arranging them on a platter.
Variations
For a more pronounced citrus note, replace up to 1 teaspoon of the lemon juice in the glaze with orange juice, or add a little extra lemon zest to the batter. To make a lavender-lemon version, fold in ½ teaspoon culinary dried lavender, finely crushed; more can taste soapy. For a dairy-free batch, use a plant-based butter stick that behaves like butter in baking, not a soft tub spread; the flavor and browning may differ slightly. You can also leave off the glaze and serve the cakes plain, or use a light dusting of powdered sugar for a less-sweet finish.
Storage and Reheating
Madeleines are best within a few hours of baking. Once the glaze is fully set, store them in an airtight container at room temperature for up to 2 days; they soften gradually, and the glaze may become slightly tacky. Refrigeration is not recommended because it can dry the cakes. For longer storage, freeze unglazed madeleines in a well-sealed freezer-safe container for up to 2 months, with parchment between layers. Thaw at room temperature, then glaze before serving. These small cakes are best served at room temperature; reheating is unnecessary. As with other prepared foods, refrigerate any perishable components within 2 hours, though this plain butter cake does not require refrigeration for its short storage period.
Frequently Asked Questions
Do I need a madeleine pan?
A madeleine pan gives the cakes their traditional shell shape and helps the batter bake evenly. A mini muffin pan can work in a pinch, but the cakes will be rounder and may need a slightly different baking time, so begin checking early.
Why didn’t my madeleines form a hump?
A noticeable hump is encouraged by cold batter meeting a hot oven. Check that the batter chilled for a full hour and that the oven was thoroughly preheated. Overmixing or using baking powder that has lost its strength can also limit the rise.
Can I make the batter ahead?
Yes. Cover it and refrigerate for up to 24 hours, then bake it directly from the refrigerator. If the batter has become very firm, let it sit for about 5 minutes so it is easier to portion; avoid warming it until soft.
Can I use bottled lemon juice?
Fresh juice is preferable for the glaze because it tastes brighter, and bottled juice cannot replace lemon zest in the batter. If bottled juice is what you have, use it for the glaze and add finely grated zest from a fresh lemon if available.
Can I make these without glaze?
Yes. The cakes are lightly sweet on their own, and a dusting of powdered sugar is an easy alternative. Let them cool completely before dusting so the sugar does not melt into the surface.
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