Delicate Lemon Madeleines (Printer-Friendly Version)
Moist lemon cakes featuring bright citrus flavors and a sweet lemon glaze for added zest.
# What You'll Need:
→ Batter
01 -
1⅓ cups all-purpose flour
02 -
⅔ cup granulated sugar
03 -
1 teaspoon baking powder
04 -
¼ teaspoon salt
05 -
Zest of 1 lemon
06 -
3 large eggs, room temperature
07 -
2 teaspoons vanilla extract
08 -
2 tablespoons fresh lemon juice
09 -
10 tablespoons unsalted butter, melted and cooled
→ Lemon Glaze
10 -
¾ cup powdered sugar, sifted
11 -
2 tablespoons fresh lemon juice
12 -
1 tablespoon water
# Steps to Follow:
01 -
Whisk together all-purpose flour, granulated sugar, baking powder, salt, and lemon zest in a medium bowl until evenly mixed.
02 -
In a separate bowl, whisk eggs, lemon juice, and vanilla extract until combined; then fold into the dry mixture until smoothly integrated.
03 -
Gradually add melted butter into the batter, folding gently until the mixture is glossy and homogeneous.
04 -
Cover the bowl tightly and refrigerate for at least one hour to firm the batter and promote a pronounced hump during baking.
05 -
Preheat oven to 375°F and thoroughly grease and flour a madeleine pan, or use baking spray with flour; chill the pan in the freezer for 10 minutes before use.
06 -
Using a tablespoon scoop, portion batter into each cavity of the chilled pan and bake for 7-8 minutes until edges are golden and cakes spring back when touched lightly.
07 -
Immediately invert the pan onto a kitchen towel, pattern-side down, and allow cookies to cool for 10-15 minutes before glazing to avoid cooking residual heat.
08 -
Stir powdered sugar, lemon juice, and water together until smooth while the madeleines bake.
09 -
Dip the pattern side of each warm but not hot cookie into the glaze, then place on a wire rack pattern-side up until the glaze dries completely.
# Additional Tips:
01 -
Chilling the batter is essential for creating a tall hump characteristic of madeleines.
02 -
Avoid leaving baked madeleines in the pan to prevent overcooking and dryness.
03 -
Allow cookies to cool partially on a kitchen towel before glazing to prevent wire rack markings.
04 -
If baking in batches, keep unused batter refrigerated and clean the pan thoroughly between uses.
05 -
Store leftovers in an airtight container up to three days for optimal freshness.