Bright Lemon Madeleines

These lemon madeleines bring a bright citrus flavor with both zest and juice woven into every bite. Once baked, dipping them in a sweet lemon glaze adds a lovely shine and extra zing that makes these small tea cakes perfect for a snack or a light dessert after dinner.

I first baked these on a rainy afternoon when I needed a cheerful treat. Now they are my go-to whenever I want a cookie that feels special but comes together easily.

Ingredients

• All purpose flour: about 160 grams to give the madeleines structure and tenderness
• Granulated sugar: roughly 130 grams for balanced sweetness and slight caramelization
• Baking powder: to help the cakes rise and create that signature hump
• Salt: a quarter teaspoon to enhance all the other flavors
• Zest from 1 lemon: for bright citrus oil that freshens every bite — pick unwaxed lemons for the best zest
• Three large eggs: at room temperature to help with lightness and binding
• Vanilla extract: 2 teaspoons for warmth and depth of flavor
• Fresh lemon juice: 2 tablespoons to give real tartness and enhance the lemon theme
• Butter: 10 tablespoons melted and cooled, which adds richness and keeps the texture moist
• Powdered sugar: three quarters cup sifted to ensure smoothness
• Fresh lemon juice for glaze: 2 tablespoons for tang
• Water: 1 tablespoon to thin the glaze just right

Instructions

Sift and whisk ingredients in a bowl:

Combine all purpose flour granulated sugar baking powder salt and lemon zest thoroughly with a whisk. This helps make sure your leavening is even and lemon zest is well distributed.

Mix eggs lemon juice and vanilla:

In a separate bowl whisk the eggs fresh lemon juice and vanilla extract together until smooth. This adds moisture and lemon flavor evenly.

Combine wet and dry mixtures:

Pour the egg mixture into the flour mixture and stir gently but thoroughly.

Add the butter:

Slowly pour the melted and cooled butter into the batter and whisk or fold gently until you see a shiny smooth mixture. This step ensures the batter holds together but remains moist.

Chill the batter:

Cover the bowl with plastic wrap and refrigerate for at least one hour. Chilling helps the butter firm up so the madeleines rise nicely and develop that signature hump in baking.

Prepare the madeleine pan:

Preheat oven to 375 degrees Fahrenheit. Grease and flour the madeleine pan thoroughly. You can also use a baking spray with flour for easier cleanup. Chill the pan in the freezer for 10 minutes before filling. This helps the batter start baking immediately and promotes oven spring.

Fill the pan:

Use a tablespoon sized scoop to put batter into each cavity of the pan. Do not overfill as the madeleines should have room to spread.

Bake the madeleines:

Place pan on the center oven rack and bake for 7-8 minutes until edges are golden and crisp and the cakes spring back with a gentle touch.

Cool on towel:

Remove pan from oven. Immediately turn cakes out onto a clean kitchen towel with the patterned side facing down and let cool for 10-15 minutes. This prevents sticking and preserves the delicate shape.

Prepare the glaze:

While baking, mix powdered sugar lemon juice and water until smooth and glossy.

Glaze the madeleines:

When the cakes are cool enough to handle but still slightly warm, dip the patterned side into the glaze. Set on a wire rack pattern side up to dry.

One of my favorite parts of these madeleines is the lemon zest. The little specks carry so much fresh aroma and flavor it brightens the whole cake. I also fondly remember my grandmother teaching me to tap the pan before baking to avoid bubbles and promote a smooth surface.

Storage Tips

Store the madeleines in an airtight container at room temperature for up to three days to keep them soft and fresh. Avoid refrigeration as it can dry them out quickly. If you need to keep them longer, freezing is a good option.

Ingredient Substitutions

If you don’t have fresh lemons, bottled lemon juice will work but the zing will be less vibrant. You can swap butter for a high quality margarine but it may affect texture slightly. Using cake flour instead of all purpose can make them even softer but requires careful handling to avoid overmixing.

Serving Suggestions

These cookies are lovely alongside a cup of tea or coffee. For a fancy touch serve with fresh berries or a dollop of whipped cream. They are also delightful crumbled over vanilla ice cream providing a buttery citrus crunch.

These madeleines are best served fresh or within three days at room temperature. Freezing lets you keep them longer while preserving most of their texture and flavor.

Common Questions About Recipes

→ What gives the cakes their lemon flavor?

Fresh lemon zest and lemon juice are mixed into the batter and glaze, providing bright citrus notes.

→ Why chill the batter before baking?

Chilling the batter helps develop a taller dome and ensures a tender texture after baking.

→ How do I prevent the cakes from drying out?

Remove them promptly from the baking pan once done and gently cool before glazing to avoid overcooking.

→ What is the purpose of the lemon glaze?

The glaze adds a glossy, sweet, and tangy finish that enhances the citrus flavor and moisture.

→ Can I bake these without a special pan?

A traditional madeleine pan is recommended for the signature shape, but small muffin pans can be an alternative.