Golden, fluffy, and lightly scented with lemon, these French madeleines strike a perfect balance between a cookie and a mini cake. With their iconic shell-like shape and delicate crumb, madeleines are ideal for afternoon tea, celebrations, or whenever I’m in the mood for a simple yet elegant treat.
Why You’ll Love This Recipe
I love this recipe for its simplicity and sophistication. The buttery flavor combined with a hint of lemon makes these little cakes irresistible. I don’t need any fancy equipment aside from a madeleine pan, and the batter comes together quickly. With a short chill and quick bake time, I can have bakery-quality treats in under an hour. Whether for a special event or a personal indulgence, these madeleines never disappoint.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup (113 g) unsalted butter, plus 2 tbsp (28 g) for greasing the pan
2 eggs, at room temperature
½ cup (100 g) sugar
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 cup (115 g) sifted all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
Directions
I start by melting the butter and letting it cool slightly. I use the extra butter to brush the madeleine pan to prevent sticking.
In a mixing bowl, I whisk the eggs and sugar together until the mixture is pale and thick.
I stir in the lemon zest and vanilla extract to give the batter a fragrant base.
In a separate bowl, I mix the flour, baking powder, and salt. I gently fold this dry mix into the egg mixture.
I then stir in the cooled melted butter until the batter is smooth and glossy.
The batter needs to chill in the refrigerator for about 30 minutes — this helps the madeleines rise better and form their signature hump.
While the batter chills, I preheat my oven to 375°F (190°C).
I spoon the batter into the madeleine molds, filling them about three-quarters full.
I bake them for 10–12 minutes, just until the edges are golden and the centers are puffed.
Once out of the oven, I let them cool slightly in the pan, then gently transfer them to a wire rack. A light dusting of powdered sugar is optional but delightful.
Servings and timing
This recipe makes about 12 madeleines, depending on the size of the pan. Prep time: 15 minutes Chill time: 30 minutes Bake time: 10–12 minutes Total time: around 55 minutes
Variations
Orange zest instead of lemon gives a warmer citrus note.
Dip in chocolate: I sometimes dip half of each madeleine in dark or white chocolate for a decorative and delicious twist.
Almond flavor: Add a drop of almond extract for a more nutty, aromatic version.
Spiced madeleines: A pinch of cinnamon or cardamom warms them up for cooler seasons.
Storage/Reheating
I store leftover madeleines in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but I can refresh them by warming them in a 300°F (150°C) oven for 3–5 minutes. For longer storage, I freeze them in a sealed bag and thaw at room temperature when needed.
FAQs
What is the secret to getting the signature hump in madeleines?
Chilling the batter before baking is key. It helps create a temperature contrast in the oven, which gives madeleines their classic hump.
Can I make madeleines without a madeleine pan?
Technically yes, but the shape and texture won’t be the same. I recommend using a madeleine pan for authentic results.
Can I prepare the batter in advance?
Yes, I often refrigerate the batter overnight and bake them fresh the next day. Just be sure to give it a quick stir before spooning into the molds.
Why are my madeleines dry?
Overbaking is usually the cause. I keep a close eye on them after the 10-minute mark and remove them as soon as the centers are puffed and springy.
Do I need to dust them with powdered sugar?
It’s optional. I like the classic look and subtle sweetness powdered sugar adds, but they’re just as good plain or dipped in chocolate.
Conclusion
Classic French madeleines are a timeless treat that bring a touch of elegance to any occasion. With their tender crumb, buttery texture, and hint of citrus, they’re a delight I return to again and again. Whether for a tea party or a quiet moment of indulgence, I always find joy in baking — and savoring — these beautiful little cakes.
Classic French Madeleines are delicate, shell-shaped sponge cakes with a tender crumb, buttery flavor, and a light touch of lemon. Perfect for tea time or a sophisticated dessert, they combine elegance with simplicity.
Ingredients
½ cup (113 g) unsalted butter, plus 2 tbsp (28 g) for greasing pan
2 eggs, at room temperature
½ cup (100 g) sugar
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 cup (115 g) sifted all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
Instructions
Melt butter and let cool slightly. Brush madeleine pan with some of the extra butter.
Whisk eggs and sugar until pale and thick. Stir in lemon zest and vanilla.
In a separate bowl, mix flour, baking powder, and salt. Gently fold into egg mixture.
Stir in cooled melted butter until smooth. Chill batter for 30 minutes.
Preheat oven to 375°F (190°C).
Spoon batter into prepared madeleine molds, filling ¾ full.
Bake for 10–12 minutes, until edges are golden and centers puffed.
Cool slightly in pan, then transfer to wire rack. Dust with powdered sugar if desired.
Notes
Chill batter to help achieve the classic hump.
Swap lemon zest with orange zest for a warmer citrus flavor.
Dip in chocolate or add a pinch of spice for variation.
Store in airtight container for 2 days or freeze for longer storage.
Warm in oven at 300°F (150°C) for 3–5 minutes to refresh.
