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Lemon Madeleine

Soft, buttery, and kissed with lemon zest, these homemade madeleines bring the charm of a French bakery into your kitchen.
They’re quick to prepare, bake in just minutes, and taste best fresh from the oven with a dusting of powdered sugar.
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Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 1 hour
Total Time 1 hour 18 minutes
Course Dessert
Cuisine French
Servings 16 (madeleines)

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.