Madeleines are small French butter cakes baked in shell-shaped molds, with tender, lightly browned edges and a soft center. This recipe adds a thin lemon icing that sets with a delicate crisp finish, balancing the cakes’ buttery flavor without hiding their subtle vanilla and citrus notes.
Ingredients
- 2 large eggs, at room temperature (about 100 g without shells)
- ½ cup (100 g) granulated sugar
- 1 teaspoon finely grated lemon zest (about 2 g)
- 1 teaspoon vanilla extract (5 ml)
- 1 cup (125 g) all-purpose flour, plus 1 tablespoon (8 g) for the pan
- ½ teaspoon baking powder (2 g)
- ¼ teaspoon fine salt (1.5 g)
- ½ cup (113 g) unsalted butter, melted and cooled, plus 1 tablespoon (14 g) for the pan
- 1 cup (120 g) powdered sugar, sifted
- 1 tablespoon fresh lemon juice (15 ml), plus more as needed
- 1–2 teaspoons water (5–10 ml), as needed to adjust the icing
Instructions
- Prepare the pan and oven. Brush the wells of a 12-well madeleine pan with the 1 tablespoon (14 g) melted butter, making sure to coat the ridges. Dust lightly with the 1 tablespoon (8 g) flour and tap out the excess. Chill the prepared pan while you make the batter. Heat the oven to 375°F (190°C), with a rack in the center.
- Whip the eggs and sugar. In a medium bowl, whisk the eggs and granulated sugar vigorously for about 3 minutes, until the mixture is pale, thickened, and falls from the whisk in a ribbon. Whisk in the lemon zest and vanilla.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt. Sift this mixture over the egg mixture in two additions, folding gently with a spatula after each. Stop when no dry streaks remain; overmixing can make the cakes firm.
- Fold in the butter and chill. Drizzle the cooled melted butter around the edge of the bowl. Fold gently until the batter is smooth and glossy. Cover and refrigerate for 1 hour. This rest firms the batter and helps the cakes bake with their characteristic rounded centers.
- Fill and bake. Spoon about 1 tablespoon of batter into each well; it should mound slightly rather than be spread flat. Bake for 9–11 minutes, until the edges are golden and the centers spring back when lightly touched. If baking in batches, keep the remaining batter chilled and cool the pan completely before greasing and filling it again.
- Cool the cakes. Let the madeleines stand in the pan for 2 minutes, then loosen the edges and turn them out onto a wire rack with the ridged side facing up. Cool completely, about 20 minutes, before icing. Icing warm cakes can make the glaze run off or turn sticky.
- Mix the icing. Stir the powdered sugar and lemon juice in a small bowl until smooth. Add water a few drops at a time until the icing is thick but flows slowly from a spoon. For a stronger lemon flavor, use a little extra juice in place of some of the water; add it gradually so the icing does not become too thin.
- Glaze and set. Dip the ridged side of each cooled madeleine into the icing, letting excess drip back into the bowl, or spoon a little icing over each cake. Arrange them on a rack and leave for 30–45 minutes, until the glaze is dry to the touch. The recipe makes 12 madeleines; bake another batch if your pan has fewer wells.
Tips
- Measure flour gently. For the most reliable texture, weigh it; otherwise spoon it into the measuring cup and level the top instead of scooping directly from the bag.
- Keep the butter cool, not solid. Hot butter can deflate the egg mixture. Let it cool until just warm and fluid before folding it in.
- Adjust icing by drops. Lemon juice varies in acidity and volume, so add water or juice gradually. A glaze that is too thin will slide off; add a spoonful of powdered sugar to thicken it.
- No madeleine pan? A mini-muffin pan works for the same batter, though the cakes will be rounder and may need a minute or two longer. Check for golden edges and springy centers rather than relying only on the clock.
Serving Suggestions
Serve the madeleines once the icing has set, with coffee, black tea, or hot chocolate. Their lemon glaze pairs especially well with unsweetened drinks and fresh berries. For a dessert plate, arrange two or three cakes with sliced strawberries or raspberries; avoid adding wet fruit on top, which can soften the icing.
Variations
For orange madeleines, replace the lemon zest and juice with finely grated orange zest and orange juice. For a plain vanilla glaze, use milk instead of lemon juice and add a few drops of vanilla extract. You can also dip only one end of each cake for a lighter coating, or sprinkle the wet icing with finely chopped pistachios. For a dairy-free version, use a plant-based butter that is suitable for baking; the flavor and browning may vary slightly.
Storage and Reheating
Once the icing is completely set, store the madeleines in a single layer in an airtight container at cool room temperature for up to 2 days. Refrigeration can dry the cakes and make the glaze tacky. For longer storage, freeze the unglazed cakes in a sealed freezer-safe container for up to 2 months, separating layers with parchment; thaw at room temperature and glaze before serving. These small cakes are best at room temperature and do not need reheating. Refrigerate perishable ingredients promptly, and do not leave baked goods containing eggs at room temperature for more than 2 hours before storage.
Frequently Asked Questions
Why did my madeleines lose their rounded centers?
Common causes include batter that was not chilled, overmixed batter, or an oven that was not fully heated. Chill the batter for the full hour, fold only until combined, and preheat the oven before baking.
Can I make the batter ahead?
Yes. Cover it and refrigerate for up to 12 hours. The extended chill may make it firm, so let it stand at room temperature for 5–10 minutes if it is too stiff to portion, while keeping it cool.
Do I need to chill the pan?
Chilling the greased, floured pan helps the butter coating firm and makes the cakes easier to release. If the pan is still warm from a previous batch, cool it completely before preparing it again.
Can I use bottled lemon juice?
Fresh juice gives the brightest flavor, but bottled lemon juice works in the icing. Fresh zest is still useful for the batter because juice alone does not provide the same fragrant citrus aroma.
Why is the icing not setting?
It may be too thin, or the cakes may have been warm when glazed. Let the icing dry in a cool, dry spot; if it remains runny, stir in powdered sugar a teaspoon at a time and apply a thin second coat.
Can I glaze madeleines the day before serving?
Yes. Allow the icing to set fully, then store the cakes in a single layer in an airtight container at room temperature. They are most tender the day they are baked, but remain enjoyable the following day.
Related
- Evening Dinner Cruise on the Seine River at Home
- Evening Food Pantry: Tomato Chickpea Rice
- Evening Meal in York: Yorkshire Chicken and Leek Pie
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).