Lemon Poppy Seed Madeleines
Lemon Poppy Seed Madeleines combine soft, buttery, lemony sponge cake with crunchy poppy seeds and brushed with tangy lemon glaze. They are perfect with your morning coffee or as an afternoon dessert.
Servings: madeleines
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) tbsp cake flour
- 1 tsp (4 gr) baking powder
- 1 tbsp poppy seeds
Lemon 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. Add poppy seeds. 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 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.
Notes
Making the recipe using weight measurement is recommended for the best result.
Letting the batter rest in the refrigerator ultimately helps the humps rise up taller in the oven.
Nutrition
Serving: 1madeleine | Calories: 148kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 48mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 0.3mg
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