Description
Delight in these classic French Madeleines, light and fluffy butter cakes infused with lemon zest and vanilla. Perfectly bite-sized with their iconic shell shape, they offer a moist texture that pairs beautifully with afternoon tea or a sweet snack any time of day.
Ingredients
Scale
Cake Batter Ingredients
- ½ cup unsalted butter (4 oz, 8 Tbsp, or 1 stick), melted and slightly cooled
- 3 large eggs (50 g each without shell), at room temperature
- ⅔ cup sugar
- ¼ tsp Diamond Crystal kosher salt
- 1 tsp pure vanilla extract
- 2 tsp lemon zest (from one lemon; orange zest can be used as a substitute)
- 1 cup all-purpose flour (plain flour)
- 1 tsp baking powder
Pan Preparation
- 1 Tbsp unsalted butter (for greasing 2 pans)
- 1 Tbsp all-purpose flour (for dusting 2 pans)
- ½ Tbsp confectioners’ sugar (optional, for dusting finished Madeleines)
Instructions
- Prepare the Pans: Grease two Madeleine pans thoroughly with 1 tablespoon of unsalted butter. Lightly dust the pans with 1 tablespoon of all-purpose flour and tap out any excess to prevent sticking.
- Melt Butter: In a small saucepan or microwave, melt ½ cup of unsalted butter until just melted. Set aside to cool slightly to avoid cooking the eggs in the batter.
- Beat Eggs and Sugar: In a mixing bowl, whisk together 3 large eggs, ⅔ cup sugar, and ¼ teaspoon kosher salt until the mixture is pale, frothy, and has roughly doubled in volume. This aeration is key for the cakes’ light texture.
- Add Flavorings: Gently fold in 1 teaspoon vanilla extract and 2 teaspoons of fresh lemon zest into the egg mixture to infuse bright, fresh flavors.
- Combine Dry Ingredients: In a separate bowl, sift together 1 cup all-purpose flour and 1 teaspoon baking powder, ensuring even distribution.
- Incorporate Dry Into Wet: Carefully fold the dry ingredients into the wet egg mixture using a spatula, mixing just until combined to maintain the airiness of the batter.
- Add Butter: Gradually fold in the cooled melted butter to the batter, mixing gently until fully integrated. The batter should be smooth and silky.
- Chill Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes to one hour. This rest allows the flavors to meld and improves the batter’s texture.
- Preheat Oven: Heat the oven to 375°F (190°C) to ensure a hot oven for proper rise and browning.
- Fill Pans: Spoon the chilled batter into prepared Madeleine pans, filling each mold about three-quarters full to allow room for rising.
- Bake: Place the pans in the preheated oven and bake for about 10–12 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
- Cool and Dust: Remove Madeleines from the oven and immediately tap the pans on the counter to release the cakes. Transfer to a wire rack to cool slightly. Optionally, dust with ½ tablespoon confectioners’ sugar before serving.
Notes
- Madeleines are best enjoyed fresh the day they are baked, when they’re at their most tender and moist.
- If you don’t have Madeleine pans, small muffin pans can be used but the distinctive shell shape will be missing.
- Allowing the batter to rest chilled helps achieve their light, airy texture and signature hump.
- Lemon zest can be substituted with orange zest or omitted if preferred.
- For a richer flavor, brown the butter before adding it to the batter.
- Ensure eggs are at room temperature to help the batter emulsify and rise properly.
Nutrition
- Serving Size: 1 Madeleine
- Calories: 83 kcal
- Sugar: 6 g
- Sodium: 39 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 33 mg
