Description
Delicate, shell-shaped French cakes that are light, fluffy, and bursting with flavor from lemon and vanilla.
Ingredients
Scale
- 1/2 cup (8 Tbsp; 113g) unsalted butter (plus another 2 Tbsp (28g) for the pan)
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 2 teaspoons lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup (115g) sifted all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Optional: confectioners’ sugar for sprinkling on top
Instructions
- Melt the butter in a large bowl and let it cool slightly.
- In a separate mixing bowl, beat the eggs and granulated sugar on high speed for about 8 minutes until thick and pale.
- Add lemon zest and vanilla to the egg mixture and mix until combined.
- In a small bowl, whisk together the flour, baking powder, and salt, then gently fold into the egg mixture.
- Stir about 1/4 cup of batter into the melted butter, then combine this back into the larger bowl of batter.
- Cover the bowl with plastic wrap and chill the batter in the refrigerator for 30 to 60 minutes.
- Preheat the oven to 350°F (177°C) and grease the madeleine pan with the remaining melted butter.
- Place a generous tablespoon of batter into the center of each mold in the madeleine pan.
- Bake for about 10 to 12 minutes until the tops spring back when lightly pressed.
- Invert the pan and let the madeleines cool slightly on a wire rack. Dust with confectioners’ sugar before serving.
Notes
Best enjoyed fresh from the oven with tea or coffee. Madeleines can dry out quickly, so store in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 madeleine
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg