Easy Lemon Madeleines (Printer-Friendly)
Moist lemon-flavored tea cakes enhanced with a tangy lemon glaze for a refreshing citrus bite.
# List of Ingredients:
→ Batter
01 -
1 1/3 cups all-purpose flour
02 -
2/3 cup granulated sugar
03 -
1 teaspoon baking powder
04 -
1/4 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 to room temperature
→ Glaze
10 -
3/4 cup powdered sugar, sifted
11 -
2 tablespoons fresh lemon juice
12 -
1 tablespoon water
# Preparation Steps:
01 -
In a medium bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest until evenly combined.
02 -
In a separate bowl, whisk the eggs, lemon juice, and vanilla extract until smooth.
03 -
Gently fold the egg mixture into the dry ingredients. Pour in the melted butter and gently whisk or fold until the batter becomes smooth and glossy.
04 -
Cover the batter with plastic wrap and refrigerate for at least 1 hour to encourage a high dome during baking.
05 -
Preheat the oven to 375°F. Grease and flour the madeleine pan, ensuring to cover all cavities. Place the pan in the freezer for 10 minutes to chill thoroughly.
06 -
Using a tablespoon-sized cookie scoop, distribute batter evenly into each cavity of the chilled pan.
07 -
Bake on the center rack for 7 to 8 minutes until the edges are golden and the cakes spring back when touched lightly.
08 -
Immediately invert the pan onto a kitchen towel, pattern side down. Allow the madeleines to cool for 10 to 15 minutes before glazing.
09 -
While baking, whisk together the powdered sugar, lemon juice, and water until smooth.
10 -
Dip the warm but cooled madeleines, pattern side, into the glaze. Place on a wire rack pattern side up and allow the glaze to set.
# Additional Suggestions:
01 -
Chilling the batter helps develop the characteristic hump of the madeleines.
02 -
Remove madeleines promptly from the pan to prevent overcooking and dryness.
03 -
Allow partial cooling on a kitchen towel before glazing to avoid imprinting wire rack marks.
04 -
If using one pan, bake in batches and keep remaining batter refrigerated.
05 -
Clean and re-grease the pan thoroughly between batches to maintain non-stick surface.
06 -
Store leftovers in an airtight container for up to three days to preserve freshness.