Madeleine bars, also known as madeleine cakes or simply madeleines, are classic French tea cakes with a distinctive shell-like shape and a soft, spongy crumb. This recipe recreates the beloved madeleines from the famous Madeleine Bar in Birmingham, Alabama, which are known for their delicate lemon flavor and crisp edges. These little cakes are perfect with coffee or tea, and they come together quickly with basic pantry ingredients.
Ingredients
- 1 1/4 cups (160 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 2/3 cup (130 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/2 cup (115 g) unsalted butter, melted and cooled, plus more for the pan
- Confectioners’ sugar, for dusting (optional)
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and sugar together with an electric mixer on medium-high speed until pale and thick, about 3 minutes. The mixture should fall in a ribbon when the beaters are lifted.
- Beat in the vanilla extract and lemon zest.
- Gently fold the dry ingredients into the egg mixture with a rubber spatula, being careful not to deflate the batter.
- Fold in the melted butter until just combined. The batter will be smooth and slightly runny.
- Cover the bowl and refrigerate for at least 1 hour, or up to overnight. This resting step is essential for the classic hump and tender crumb.
- When ready to bake, preheat the oven to 375°F (190°C). Generously butter a madeleine pan (or mini muffin pan) and dust with flour, tapping out the excess.
- Spoon about 1 tablespoon of batter into each mold, filling about 3/4 full. Do not overfill.
- Bake for 10–12 minutes, or until the edges are golden and the tops spring back when lightly touched. The centers should be pale golden.
- Remove from the oven and immediately turn the madeleines out onto a wire rack to cool completely. Dust with confectioners’ sugar before serving, if desired.
Tips
- Rest the batter: The 1-hour chill is non-negotiable for the classic hump and a light texture. It also makes the batter easier to handle.
- Butter the pan well: Use a pastry brush to coat every crevice of the mold with melted butter, then dust with flour. This ensures the madeleines release cleanly and get those crispy golden edges.
- Don’t overmix: Fold the flour and butter in gently. Overmixing will make the cakes tough and dense.
- Substitutions: No lemon? Use orange zest or a teaspoon of orange blossom water. For a gluten-free version, substitute an equal amount of a 1:1 gluten-free flour blend.
Serving Suggestions
Serve these madeleines warm or at room temperature with a dusting of powdered sugar. They are perfect alongside a cup of Earl Grey tea, a latte, or a glass of cold milk. For a dessert, serve with a scoop of vanilla ice cream or a berry compote.
Variations
- Chocolate madeleines: Replace 2 tablespoons of the flour with 2 tablespoons of unsweetened cocoa powder and add 1/4 cup (45 g) mini chocolate chips.
- Lavender honey: Swap the lemon zest for 1 teaspoon dried culinary lavender and replace 2 tablespoons of the sugar with honey.
- Almond: Replace 1/4 cup of the flour with almond flour and add 1/2 teaspoon almond extract.
Storage and Reheating
Store madeleines in an airtight container at room temperature for up to 3 days. They are best eaten the day they are made, but they freeze well for up to 2 months. To reheat, place them in a 300°F (150°C) oven for 3–5 minutes to refresh their crisp edges.
Frequently Asked Questions
Why do my madeleines not have a hump? The hump forms when the batter is cold and the oven is hot, creating steam that pushes the center up. Make sure to chill the batter for at least 1 hour and bake at 375°F (190°C) without opening the oven door.
Can I use a mini muffin pan instead of a madeleine pan? Yes, a mini muffin pan works well. The baking time may be slightly shorter, so check at 8 minutes. The shape will be round, but the taste is identical.
Can I make the batter ahead of time? Absolutely. The batter can be refrigerated for up to 24 hours before baking. Just let it sit at room temperature for 10 minutes before spooning into the pan.
Why are my madeleines sticking to the pan? Make sure to butter and flour the pan generously, even if it is nonstick. After baking, let them cool for 1 minute, then gently tap the pan on the counter to release them.
Can I use salted butter? Yes, just reduce the added salt to a pinch. Salted butter adds a nice contrast to the sweet cake.
What is the best way to zest a lemon? Use a microplane or fine grater, and only grate the yellow part of the peel, avoiding the white pith, which is bitter.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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