Classic Lemon Madeleines Delight

These classic lemon madeleines shine with a bright and fresh citrus flavor thanks to both lemon zest and lemon juice. The texture is wonderfully moist and tender on the inside with crisp, golden edges. A light lemon glaze adds a beautiful glossy finish and an extra burst of tanginess, making them a perfect treat to enjoy with afternoon tea or as a light dessert. They are delicate yet flavorful little cakes that impress every time.

I first made these on a quiet weekend and loved watching them puff up beautifully in the oven. My family now requests them whenever we have guests over because they feel special but are easy to whip up.

Ingredients

• All-purpose flour: this provides the structure for the cakes so choose a good quality, unbleached flour if possible
• Granulated sugar: adds sweetness and helps tenderize the crumb
• Baking powder: is critical for that light rise and the characteristic madeleine hump
• Salt: balances the sweetness and enhances all the flavors
• Fresh lemon zest: delivers a bright citrus aroma and flavor try to zest only the colorful outer layer to avoid bitterness
• Large eggs at room temperature: these provide richness and moisture letting them come to room temp helps the batter emulsify better
• Vanilla extract: rounds out the citrus with a subtle warmth
• Fresh lemon juice: adds acidity and amplifies the brightness of the lemon flavor
• Unsalted butter melted and cooled: enriches the batter and promotes tenderness cooling prevents cooking the eggs when mixed in
• For the glaze Powdered sugar sifted: ensures a smooth lump free glaze
• Fresh lemon juice: keeps the glaze tangy and light
• Water: helps thin the glaze to the perfect consistency for dipping

Instructions

Sift and combine dry ingredients:

Whisk together the flour baking powder salt sugar and lemon zest in a medium bowl to evenly distribute everything and release the lemon oils which boosts flavor

Mix together wet ingredients:

In a separate bowl whisk the eggs lemon juice and vanilla extract until smooth and slightly frothy to incorporate air

Combine wet and dry:

Slowly pour the egg mixture into the dry ingredients and gently stir until you see a shiny smooth batter starting to form but do not overmix

Incorporate melted butter:

Add the cooled melted butter and fold it into the batter until fully combined. The batter will look a bit glossy and silky

Chill the batter:

Cover the bowl and refrigerate for at least one hour. This chilling step is crucial for developing the madeleine's signature hump

Prepare the pan and oven:

Preheat your oven to 375 degrees Fahrenheit. Grease and flour your madeleine pan or spray with baking oil. Place the pan in the freezer for 10 minutes to chill it thoroughly so the batter starts cooking from the edges first

Fill the pan and bake:

Using a tablespoon scoop fill each cavity almost to the top. Bake on the center rack for 7 to 8 minutes until the edges turn golden and the cakes spring back when touched gently

Cool the madeleines:

Immediately flip the madeleines out onto a clean kitchen towel pattern side down. Allow them to cool for about 10 to 15 minutes which prevents sticking and keeps the bottom designs intact

Prepare the glaze:

While the madeleines bake stir together the powdered sugar lemon juice and water until the glaze is smooth and runny but not too watery

Dip and dry:

When the cakes are still warm but handleable dip the patterned side into the glaze. Set them pattern side up on a wire rack and let the glaze fully dry before serving

I adore the fresh lemon zest in this recipe it gives these madeleines a lively brightness that feels so special. One afternoon I baked a batch just before a tea gathering and everyone was surprised that such a small cake could pack so much flavor and charm.

Storage Tips

Store leftover madeleines in an airtight container at room temperature for up to three days to keep them fresh and moist. Avoid refrigerating as this can dry them out. If you want to keep them longer they freeze well wrapped tightly in plastic wrap and placed in a freezer safe container for up to one month. Thaw at room temperature before glazing if needed.

Ingredient Substitutions

For a dairy free version use melted coconut oil instead of butter but note the flavor will shift slightly. You could swap out vanilla extract for almond extract for a different but complementary note. If you do not have fresh lemon juice on hand substitute with bottled lemon juice but fresh is definitely preferred for best flavor.

Serving Suggestions

These madeleines are delightful served with a cup of hot tea or a light coffee. Try pairing with a dollop of whipped cream or fresh berries for a simple dessert option. They also work beautifully as part of a brunch spread or afternoon tea party.

These lemon madeleines are simple to make and stunning to serve. Enjoy them warm with a cup of tea for the best experience.

Your Recipe Questions Answered

→ What gives these madeleines their lemon flavor?

Both lemon zest and fresh lemon juice are incorporated into the batter to provide a bright, citrusy flavor that’s fresh and aromatic.

→ Why should the batter be chilled before baking?

Chilling the batter helps develop the classic hump shape by firming the batter, resulting in a taller and more defined profile after baking.

→ How do I prevent madeleines from sticking to the pan?

Grease and flour the madeleine pan thoroughly, then chill it before adding the batter. This preparation ensures easy release after baking.

→ When is the best time to add the lemon glaze?

Dip the madeleines in the lemon glaze while they are still slightly warm but cool enough to handle to allow the glaze to set smoothly without melting off.

→ How should leftover madeleines be stored?

Store them in a covered container at room temperature for up to three days to maintain freshness and texture.