Lemon Madeleines
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These Lemon Madeleines feature the perfect soft buttery sponge interior with a crisp scalloped-shaped exterior and are flavored with zesty lemon and brushed with tangy lemon glaze. These elegant little delicacies make the perfect afternoon teatime treat.
It was love at first bite when I had my first madeleine years ago. It was a lemon-flavored madeleine and I just could not forget how amazing it was. I had tried baking several madeleines over the years but somehow I could not get them right until I found the right Vanilla Madeleines recipe.
They are so shockingly easy to make considering how hard this recipe was for me to crack! And it is time to update the classic madeleine recipe with a citrus twist.
You will love these homemade Lemon Madeleines, with their delicate spongy texture, crisp scalloped-shaped exterior, and vibrant lemon color. The little cakes will have just enough sweetness and a hint of citrus flavor from the zest in the batter. I also brush lemon glaze to add a pop of intense lemon flavor to every bite. Perfect with tea or as a dessert!
Ingredients You Need
- Unsalted butter. Using high-quality butter in madeleines is simply essential, even more so as the butter is what brings the flavor to them. For the best result, use European-style butter which has less water, higher fat content, and richer flavor. It will really make a difference here.
- Eggs. Make sure you use room-temperature eggs because they blend more evenly in batters.
- Castor sugar. You can also replace it with granulated sugar. I used castor sugar because it blends more easily than granulated sugar.
- Cake flour. Cake flour is ideal for baked goods with a tender texture due to its low gluten content. You can also use all-purpose flour to substitute cake flour.
- Baking powder. It is an ingredient responsible for forming the madeleine’s hump.
- Lemon. Both zest and juice are used in this recipe. Lemon zest is added to the batter while the juice is used in the glaze.
- Confectioners’ sugar. Mix confectioners’ sugar and lemon juice to make the lemon glaze.
Choosing Madeleines Pan
You absolutely need one or two madeleines pans to make the signature scallop shape of the madeleines. You can find different madeleine molds made from metal or silicone. Metal pans are great for their excellent heat transfer. In addition, choose a non-stick pan so that the madeleines can release easily from the pan.
Baking Tips
- Temperature matters. Make sure you use room temperature eggs and slightly warm melted butter as written in the recipe.
- Rest the dough. The batter must be refrigerated for at least 1 hour or overnight. The purpose of this is to chill the batter which also thickens it. This is what creates the signature hump on the madeleines – the shock of the heat hitting the cold batter, and the thicker batter which allows the cake to rise faster.
- Don’t overfill the molds. You should fill them about 80-90% full for the best result.
- Keep an eye on them as they bake. Madeleines are quick to bake. You only need 10-12 minutes to have them risen and golden brown.
How to Serve Madeleines
Madeleines are best served warm, straight from the oven. You can make the batter ahead of time, then bake off fresh batches as needed. They are best enjoyed with a cup of tea.
More Madeleine Recipes
- Vanilla Madeleines
- Chocolate Madeleines
- Lemon Poppy Seed Madeleines
- Pistachio Madeleines with White Chocolate Shell
Lemon Madeleines
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Ingredients
Madeleines
- 7 tbsp (100 gr) unsalted butter, melted, at 40-50°C
- 2 (100 gr) eggs, room temperature
- 7 tbsp (90 gr) castor sugar
- Lemon zest from 1 lemon
- 13 tbsp (100 gr) cake flour
- 1 tsp (4 gr) baking powder
Glaze
- 7 tbsp (55 gr) confectioners’ sugar
- 3-4 tsp lemon juice, or more
Instructions
Madeleines
- In a large bowl, add eggs, castor sugar, and lemon zest. Using a whisk, mix them lightly for 3-4 minutes or until the sugar is dissolved.
- Sift in cake flour and baking powder. Whisk until well combined.
- Add in melted butter and whisk until well incorporated.
- Cover the bowl with a plastic wrap and chill the dough for at least 1 hour or overnight.
- When you are ready to bake, preheat the oven to 400F/200°C. Grease a non-stick madeleine pan with butter. If you are not using a non-stick pan, grease the pan with butter and dust the wells with flour lightly.
- Remove the batter from the fridge. Using a spatula, mix to loosen the batter and remove the air bubbles.
- Transfer the batter into a piping bag and pipe the batter into the molds until 80-90% full. You can also alternatively spoon the batter into the molds.
- Place the filled madeleine pan into the preheated oven and immediately reduce the oven temperature to 350F/180°C. Bake for 10-12 minutes or until they have risen and golden brown.
- Remove madeleines from the pan immediately. Cool them completely before glazing them.
Glaze
- In a small bowl, sift confectioners' sugar. Add lemon juice and mix until a thick white paste forms. You can adjust the consistency by adding more lemon juice to make the glaze thinner or confectioners' sugar to make it thicker.
- Brush the shell side of the madeleines with the glaze. Place the madeleines with the shell side up to set the glaze.
