These lemon madeleines are light, golden French sponge cakes with a refreshing citrus twist, perfect for pairing with coffee or tea.
Each bite offers a delicate balance of buttery richness and bright lemon zest while staying low in sodium and sugar.
With just around 93 calories per piece and minimal saturated fat, they’re a delightful, guilt-free treat that’s easy to prepare and ideal for everyday indulgence.
Lemon Madeleine
Equipment
- 1 madeleine pan
- 1 Small saucepan
- 2 mixing bowls (medium and small)
- (1) Whisk
- 1 spatula
- 1 fork or butter knife (for removing madeleines)
Ingredients
- 6 tablespoons unsalted butter
- ½ cup granulated sugar
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- Zest of 1 large lemon
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- Powdered sugar for dusting
Instructions
- Melt and Cool the Butter: Place the butter in a small saucepan over low heat until fully melted. Remove from the heat and set aside to cool slightly. It should feel warm to the touch but not hot, as overheated butter may affect the batter’s texture.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly blended. This step ensures the leavening agent is well-distributed and prevents clumps later in the batter.
- Add Lemon Zest: Grate the zest of one large lemon directly into the dry mixture. Whisk again to release the oils from the zest, which infuses the flour with bright, fresh citrus aroma.
- Beat the Eggs: In a separate small bowl, beat the eggs with a whisk until smooth and slightly frothy. This step adds air and helps achieve the light, tender crumb that madeleines are known for.
- Combine Wet and Dry: Pour the beaten eggs and vanilla extract into the bowl with the dry ingredients. Gently fold everything together with a spatula, leaving a few streaks of flour visible at this stage. Overmixing can toughen the batter, so keep your strokes light.
- Incorporate the Butter: Gradually stream the melted butter into the batter in three parts, folding gently after each addition. Continue folding until the batter looks thick, glossy, and evenly combined. The mixture will be somewhat heavy now but will firm up more once chilled.
- Chill the Batter: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. Chilling helps the flavors meld and allows the batter to thicken, which gives the madeleines their signature hump when baked.
- Prepare the Pan: When ready to bake, preheat the oven to 400°F (200°C). Brush each cavity of a madeleine pan generously with melted butter or a neutral oil.This ensures easy release and crisp golden edges, especially if your pan isn’t nonstick.
- Fill the Molds: Spoon about 1 tablespoon of batter into each mold, filling them about two-thirds to three-quarters full. Aim for even distribution — you should get 16 madeleines exactly. Avoid overfilling, as the batter will rise significantly during baking.
- Bake Until Golden: Place the pan in the oven and bake for 8–10 minutes, or until the centers rise into a gentle dome and the edges turn golden brown. The cakes should spring back lightly when pressed with a fingertip.
- Release and Cool: Remove the pan from the oven and gently loosen the madeleines with a fork or small butter knife. Transfer immediately to a wire rack, as they may stick if left in the pan too long.
- Finish and Serve: Dust the warm madeleines lightly with powdered sugar, or allow them to cool fully before storing. They are best enjoyed the same day for peak texture and flavor, though they’ll stay soft for a short time in an airtight container.
Notes
- Use room-temperature eggs for better batter incorporation and a lighter texture.
- Ensure the melted butter is warm, not hot, to avoid curdling the batter.
- Chilling the batter is essential to achieve the classic madeleine hump.
- Fill each mold two-thirds to three-quarters full to prevent overflow and maintain shape.
- Use fresh lemon zest for maximum flavor; dried zest or bottled lemon extract may alter the taste.
- Remove madeleines from the pan immediately after baking to avoid sticking.
- Dust with powdered sugar just before serving for a delicate, elegant finish.
- Madeleines are best eaten fresh, but brief storage in an airtight container is possible.
Chef’s Secrets for Perfect Madeleines
Achieving the iconic hump and tender crumb of a madeleine is all about technique.
Start with properly chilled batter; it allows the edges to bake quickly, creating a slight rise in the center.
Gently folding ingredients instead of vigorous mixing preserves air bubbles for a light texture.
Always prepare your pan well — a thin coating of butter prevents sticking and ensures even browning.
For an extra burst of flavor, grate the zest directly over the batter instead of pre-mixing, so the aromatic oils stay vibrant.
Finally, avoid overbaking: golden edges with a soft center are the hallmark of perfect madeleines.
Serving Suggestions and Flavor Pairings
Lemon madeleines are delightful on their own, but they shine when paired thoughtfully.
Serve alongside a cup of freshly brewed coffee or a fragrant tea for an elegant afternoon treat.
They also work beautifully with a light glaze of lemon syrup or a dusting of powdered sugar.
For brunch or dessert platters, combine them with fresh berries, yogurt, or a dollop of whipped cream.
Their delicate texture and subtle citrus flavor make them versatile enough to accompany both sweet and mildly savory spreads.
Storage Tips for Freshness
Madeleines are at their best on the day they are baked, but brief storage is possible.
Allow them to cool completely before transferring to an airtight container to maintain moisture.
Keep at room temperature for up to two days; avoid refrigeration, as it can dry them out.
If you want to store longer, freeze baked madeleines in a single layer on a tray, then transfer to a freezer-safe bag for up to one month.
Rewarm gently in a preheated oven for 3–5 minutes to restore their soft, buttery texture.
Frequently Asked Questions
1. Can I make madeleines without a madeleine pan?
While a traditional madeleine pan gives the signature shell shape, you can use mini muffin tins as a substitute.
The texture will be similar, though the classic hump may be less pronounced.
2. Why do my madeleines not have a hump?
The key reasons are usually unchilled batter, overmixing, or oven temperature too low.
Ensure the batter is well-chilled and folded gently, and bake at the recommended 400°F (200°C) for best results.
3. Can I use a different type of citrus?
Absolutely! Orange or lime zest can replace lemon zest, but adjust sugar slightly if using sweeter or more tart fruit.
Fresh zest is essential for vibrant flavor.
4. How long can I store baked madeleines?
They are best eaten the same day. If storing, keep them in an airtight container at room temperature for 1–2 days.
For longer storage, freeze and reheat before serving.
5. Can I make madeleines ahead of time for a party?
Yes! Bake them, cool completely, and freeze.
On the day of your event, reheat in the oven for a few minutes.
They will regain their delicate texture and aroma, making them perfect for entertaining.
