Cake

Lemon Madeleines

Name: Lemon Madeleines
Cook time: 10 min
Total time: 10 min
Yield: 9 servings
Ingredients: 50 g butter, melted (about 3 ½ tbsp); 50 g sugar (about 4 tbsp); 1 egg (medium size); 50 g flour (about 1/3 cup); 1 tsp finely grated lemon zest; 1 tbsp lemon juice; 50 g powdered sugar (about 6 tbsp); 1-2 tsp lemon juice; A pinch of lemon zest (for decoration)

These lemon madeleines are simple yet bursting with flavor. The refreshing lemon glaze with visible zest adds a special touch - perfect for a...

Servings

9 servings

Cook Time 10 minutes

Ingredients

For the Madeleines
50 g butter, melted (about 3 ½ tbsp)
50 g sugar (about 4 tbsp)
1 egg (medium size)
50 g flour (about 1/3 cup)
1 tsp finely grated lemon zest
1 tbsp lemon juice

For the Lemon Glaze
50 g powdered sugar (about 6 tbsp)
1-2 tsp lemon juice
A pinch of lemon zest (for decoration)

Directions

1
Mix the sugar with the lemon zest and gently rub it between your fingers until the flavors combine. Add the egg and beat with a hand mixer for several minutes until the mixture is pale and fluffy.
2
Stir in the lemon juice and flour until just combined. Finally, fold in the melted butter until you have a smooth batter.
3
Transfer the batter to a piping bag and fill the greased madeleine molds about ¾ full. Bake in a preheated oven at 180°C (350°F) for 10-12 minutes until the edges are golden brown. Let them cool slightly before removing them from the molds.
4
Prepare the glaze by mixing the powdered sugar with lemon juice until smooth and thick. Stir in a pinch of lemon zest.
5
Dip the cooled madeleine tips into the glaze and place them on parchment paper to set.

Video

Food with Style Baking Club

Bake it step by step on video

Matching course module: Butter Cake Batter

Baking course with 9 modules and 34 video lessons
1:1 chat with the Food with Style Baking Chef
Community chat and E-Book with 100 recipes

Discover the Baking Club

From 14,90 € a month, cancel any month

7 days free with the Starter Baking Set

FAQ

Lemon Madeleines Questions

Why do madeleines turn out dense or flat?

Most often it comes down to the batter. Beat the egg and sugar until it is really pale and fluffy, because that trapped air gives you the lift. Then stir in the flour only until just combined and fold the melted butter in gently, so you do not knock the air back out.

Can you swap the lemon for another citrus fruit?

Absolutely, you can use orange or lime zest and juice in the same amounts. Rubbing the zest into the sugar works the same way and brings out the aroma. Keep the glaze in the same flavor family so everything tastes harmonious.

Can the batter be made ahead of time?

Yes, you can mix it, cover it and keep it in the fridge until you are ready to bake. The melted butter will firm up a little when cold, so give the batter a very gentle stir before piping it into the molds. Fill them about ¾ full as usual and bake straight from there.

How do you store glazed madeleines?

Let the glaze set completely on the parchment paper first, so the tips do not smudge or stick. Then keep the madeleines in an airtight container at room temperature. They taste best on the day they are baked, when the edges are still lightly crisp.

Why do madeleines stick to the molds or turn dry?

Sticking usually means the molds were not greased well enough or the madeleines were pulled out while still too hot. Let them cool slightly first, then they release much more easily. Dryness often comes from baking past the 10-12 minutes, so start checking for golden edges early.

delicious, tested, and ready to inspire