Lemon Madeleines with their signature shell shape are the perfect little bite-sized cakes. Sweet, buttery, light and soft, these cookie-like cakes dusted with icing sugar have a zesty lemony flavour. They are lovely to serve at Easter time, Mother’s Day or an afternoon tea party.
Also known as petite French butter cakes, madeleines have a soft, airy, sponge-like batter. These traditional cakes are baked in a scalloped mold that creates a classic shell-like shape on one side and a domed hump on the other. These mini butter cakes infused with lemon give you a little crispness on the outside and a fluffy, moist lemony flavour on the inside. They’re absolutely delicious and taste just like a lemon cookie and lemon cake all in one.
Homemade lemon madeleines are just like those you’d find in a French bakery in Paris. Now you can enjoy these treats without travelling to France! Simply follow this easy lemon madeleine recipe and the essential tips given. You’ll be on your way to making these perfect little French tea cakes in your own home!
Why These are the Best Lemon Madeleines
- Lemony taste and fluffy. Bursting with lemon essence, these cakes are lightly crunchy on the edges and soft, airy and fluffy on the inside. A sprinkle of confectioner’s sugar finishes off the delicate cakes.
- Quick and simple to make. Lemony French cakes bake up in just 10 minutes with a thick batter made with a handful of pantry ingredients. Perfect results are ensured by following the simple steps and tips given.
- Great homemade gift. For the perfect gift to give friends and loved ones, simply pack the madeleines in cellophane bags, tie with curling ribbon and add a tag.
- Perfect for any occasion. Whether hosting a brunch, English tea party, bridal shower, birthday party or celebrating Mother’s Day, these elegant little French cookies are lovely to serve at many events.
Ingredients Needed to Make French Lemon Madeleines
(Ingredient amounts are listed in the printable recipe card at the bottom of this post)
- Granulated sugar – The cakes are lightly sweetened with sugar.
- Lemon Zest – The zest of 2 lemons is needed to flavour the cakes.
- Butter – Unsalted butter which gets melted for the recipe.
- Eggs – Eggs must be at room temperature.
- Vanilla extract – Flavours the batter and compliment the lemon flavour in the cakes.
- All purpose flour – Use unbleached all purpose flour to give the cakes the best crumb.
- Salt – Use kosher salt which enhances the flavour of the batter.
- Icing sugar – Also know as confectioners’ or powdered sugar, for dusting the baked cookies.
How to Make Lemon Madeleine Cakes
(Note: This is an overview of the instructions. The full instructions are in the recipe card below.)
- Melt the butter and set it aside to cool slightly.
- Infuse the sugar with the lemon zest.
- Beat eggs, lemon infused sugar and vanilla on medium-high speed for 5 – 6 minutes until creamy, thick,
pale yellow, and bubbles form. - On low speed gradually add the sifted flour mixture to the wet ingredients without over mixing.
- On low speed gradually drizzle in the melted butter without over mixing.
- The batter will look smooth, thick and shiny; almost mousse-like texture, cover and refrigerate for 1 hour or longer.
- Scoop 1½ - 2 tablespoons of batter in the centre of the buttered cavities of a madeleine pan.
- Bake the madeleines for 9 – 12 minutes until puffed and just lightly golden.
- The lemon madeleines will bake with a signature domed shape hump.
Frequently Asked Questions
You need a special scalloped shaped madeleine pan to make these cakes which you can get online or in many kitchen shops. It is still possible to make this recipe without a madeleine pan by using a mini muffin pan to create little cupcakes. They will have the same texture and taste, but will be missing the pretty signature shell-shape that madeleines are known for.
They are often referred to as cookies since they are such a small two-bite size. But madeleines are actually light and fluffy butter “cakes”.
In the absence of baking powder, the cakes get their lift from the process of how air is created in the batter and also how the cakes are baked. The first step is to beat the eggs and sugar for a few minutes until thick, creamy and tiny air bubbles form. Then gradually add flour to the beaten eggs on a gentle low speed to ensure the tiny bubbles created don’t pop. Slowly pour in the melted butter and mix on a gentle low speed just until combined. Treat the batter gently (it will resemble a mousse-like texture) so the air created in the batter does not deflate. Refrigerate batter for 60 minutes or more to chill and thicken before baking. When baking cold, thick batter, it reacts with the shock of the hot oven and allows the cakes to rise higher and faster. Follow this process to ensure puffy, airy madeleines that will rise with the signature hump.
Set the timer for the lowest time range and check for doneness. The time may vary depending on the size of the madeleines, the type of pan you use, and on your oven. The oven should not be opened during the baking time as this may cause the cakes to deflate. The cakes are done when they are just lightly golden on the edges, look set and lightly spring back when touched with your finger. Be careful not to over bake them.
The hump on the opposite side of the shell shape is a signature characteristic of perfectly baked madeleines. The cold batter touching the pan on the bottom surface starts to bake and set first. Then as the heat reaches the centre of the cakes, the centre batter reacts to the heat and creates a burst of steam that causes the cakes to rise up resulting in a hump.
When madeleines bake up with little air holes, this means you accomplished the ideal cake! Those small air holes on the surface of the cakes form because of the air bubbles that were created when beating the eggs and sugar together. As the cakes bake, the air escapes from them and leaves little holes resulting in perfectly tender and airy
cakes.
Best Tips for Making Lemon Madeleine Batter
Follow these steps to ensure you create the perfect batter:
- Melt butter first to allow it to cool slightly and ensure the eggs are at room temperature.
- Zest lemons and stir zest into the sugar to infuse the sugar with lemon flavour; then juice the zested lemons and refrigerate or freeze the juice to use for salad dressings or other recipes in the future as you won’t need it for this recipe.
- With no baking powder in the cakes, they rely on beaten eggs for leavening; beat the eggs and sugar for the required time and the tiny air bubbles that form are what allow the cakes to rise.
- Sift flour and salt together which creates a lighter batter; then on low speed, add flour mixture slowly mixing just until combined without over mixing; treat the batter gently so as not to pop the tiny bubbles formed in the beaten eggs.
- Add melted butter slowly and mix on lowest speed just until batter is smooth, thick, pale yellow, and shiny; avoid over mixing which can cause the air in the mousse-like batter to deflate which results in dense cakes.
- Gently transfer batter into a clean bowl, and cover with a piece of plastic wrap; refrigerate batter for at least 1 hour or longer to allow it to chill and thicken; cold batter should not be stirred so as not to disturb any air in it.
Best Tips for Perfectly Baking Lemon Madeleines
Follow these steps to achieve perfectly baked madeleines:
- Generously butter the cavities of a madeleine pan with melted butter so cakes won’t stick, and ensure the oven is fully preheated to 350 degrees F.
- Use a cookie scoop to dispense cold batter into the centre of each cavity to ensure cakes of equal size; the batter doesn’t need to fill the cavities or be spread into them; it will fill in as it heats up and bakes.
- If baking the cakes in batches, keep any unused batter covered and in the refrigerator until needed; and ensure the pan is washed and completely cooled before buttering and filling it again for the next batch of cakes.
- Do not open oven door until the cakes are almost done baking as this could change the oven temperature and cause the cakes to deflate.
- The cakes are done when they are set, lightly golden on the edges, and lightly spring back when touched with a finger; do not to over bake.
- Cool the baked cakes for 1 minute in the pan then unmold to a rack to cool completely; this will ensure they don’t trap steam and get soggy.
- Cool cakes completely before dusting with icing sugar.
Make Ahead, Store, Freeze and Serve
- Make ahead: Mix the batter up to 2 days ahead and keep the batter refrigerated. When needed, fill the Madeleine tin cavities and pop the cakes in the oven. This ensures the freshest madeleines.
- Store: Lemon madeleines are best eaten the day they’re made, but you can store them in an airtight container at room temperature for up to two days. The crisp edges will soften when the cakes are stored but they will still taste delicious. To store longer, follow the freezing directions.
- Freeze: Immediately after the cakes are cooled and dusted with icing sugar, freeze them in an airtight container with parchment paper between each layer for up to 3 months. To thaw, remove the frozen cakes from the container and arrange them on a rack to thaw at room temperature for 2 – 3 hours.
- Serve: Madeleines are best served fresh the same day they’re baked.
Not a fan of lemon? Then try my Chocolate Madeleines recipe.
Recipe
Lemon Madeleines
Lemon madeleines are fluffy, moist, cookie-like cakes full of lemony flavour. These delicate French butter cakes with a signature shell shape dusted with icing sugar are perfect to serve at Easter, Mother’s Day or at an afternoon tea party.
Ingredients
- ½ cup butter (1 stick), melted and cooled slightly
- ½ cup granulated sugar
- 2 lemons zested, about 1 rounded tablespoon zest
- 2 eggs at room temperature
- ½ teaspoon vanilla extract
- ¾ cup all purpose flour sifted
- ¼ teaspoon salt
- 2 tablespoons butter melted, for coating pan
- ½ cup icing sugar for dusting Madeleines
Instructions
-
Melt ½ cup butter and set it aside to cool slightly while preparing the rest of the ingredients.
-
Meanwhile add the granulated sugar into a small bowl and add grated lemon zest. Stir to combine to infuse the sugar with lemon flavour.
-
With an electric mixer with a whisk attachment at medium-high speed, beat eggs, lemon infused sugar and vanilla for 5 - 6 minutes until creamy, thick, pale yellow, and some bubbles are evident.
-
Into a medium bowl with a sieve, sift the flour and salt. Reduce mixer speed to a gentle low speed. Gradually add the sifted flour to the wet ingredients, beating tenderly until blended, scraping down the sides as necessary. Do not over mix so as to ensure the tiny bubbles created in the egg mixture don’t pop.
-
With the mixer still at a gentle low speed, slowly drizzle in ½ cup melted butter while beating tenderly just until combined. The batter will become smooth, thick and shiny, resembling a mousse-like batter. Gently transfer the batter to a clean bowl. Cover with plastic and chill in refrigerator for at least 60 minutes up to 2 days.
-
Meanwhile, during the last 15 – 20 minutes of chilling time, preheat the oven to 350 degrees F. Melt 2 tablespoons butter and generously brush the cavities of a madeleine pan, ensuring you get into the crevices. Reserve the remaining butter for the next batch.
-
Without stirring the cold batter, spoon about 1½ to 2 tablespoons of batter into the centre of each cavity. No need to spread the batter as it will fill the mold as it bakes. Cover and refrigerate any remaining batter for the next batch.
-
Bake for 9 - 12 minutes without opening the oven door, until puffed and just lightly golden on the edges. The cakes should look set and lightly spring back when touched. Cool the cakes in the pan for 1 minute then unmold them to a rack to cool completely.
-
Wash up the pan, dry it, and let it cool before proceeding with the next batch. Repeat process with the remaining batter, brushing the pan again with melted butter.
-
Cool cakes completely before dusting with icing sugar. Madeleines are best enjoyed when freshly baked.
Recipe Notes
- Melt the butter first to allow it to cool slightly and ensure the eggs are at room temperature.
- Zest the lemons and stir the zest into the sugar to infuse the sugar with lemon flavour; then juice the zested lemons and refrigerate or freeze the juice to use for salad dressings or other recipes in the future as you won’t need it for this recipe.
- With no baking powder in the cakes, they rely on beaten eggs for leavening; beat the eggs and sugar for the required time and the tiny air bubbles that form are what allow the cakes to rise.
- Sift flour and salt together which creates a lighter batter; then on low speed, add flour mixture slowly mixing just until combined without over mixing; treat the batter gently so as not to pop the tiny bubbles formed in the beaten eggs.
- Add melted butter slowly and mix on lowest speed just until batter is smooth, thick, pale yellow, and shiny; avoid over mixing which can cause the air in the mousse-like batter to deflate which results in dense cakes.
- Gently transfer batter into a clean bowl, and cover with a piece of plastic wrap; refrigerate batter for at least 1 hour or longer to allow it to chill and thicken; the cold batter should not be stirred so as not to disturb any air in it.
- Generously butter the cavities of a madeleine pan with melted butter; you don’t want the cakes to stick and ensure the oven is fully preheated to 350 degrees F.
- Use a cookie scoop to dispense cold batter into the centre of each cavity to ensure cakes of equal size; the batter doesn’t need to fill the cavities or be spread into them; it will fill in as it heats up and bakes.
- If baking the cakes in batches, keep any unused batter covered and in the refrigerator until needed; and ensure the pan is washed and completely cooled before buttering and filling it again for the next batch of cakes.
- Do not open oven door until the cakes are almost done baking as this could change the oven temperature and cause the cakes to deflate.
- The cakes are done when they are set, lightly golden on the edges, and lightly spring back when touched with a finger; do not to over bake.
- Cool the baked cakes for 1 minute in the pan then unmold to a rack to cool completely; this will ensure they don’t trap steam and get soggy.
- Cool cakes completely before dusting with icing sugar.
[…] Lemon Madeleines […]