Lemon Glazed Madeleines
Delightful shell-shaped cakes flavored with fresh lemon, perfect for any gathering and pair beautifully with tea or coffee.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted Can substitute with coconut oil or light olive oil.
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup lemon juice
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease your madeleine pan with a little butter or cooking spray for easy removal.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In another larger mixing bowl, beat the eggs and granulated sugar together until light and fluffy—this takes about 5 minutes.
- Stir in the vanilla extract, lemon zest, and lemon juice to your egg mixture. Mix until well incorporated.
- Gradually fold the flour mixture into the wet ingredients using a spatula, being careful not to overmix. Gently fold in the melted butter until the batter is silky and smooth.
- Using a spoon or piping bag, fill each cavity of the madeleine pan about 3/4 full.
Baking
- Place the pan in the preheated oven and bake for 10-12 minutes, or until the madeleines are golden and spring back when lightly touched.
- Remove from the oven and let them cool in the pan for a few minutes before gently transferring them to a wire rack.
Glazing
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled madeleines.
Notes
Store madeleines in an airtight container at room temperature for up to three days. They freeze beautifully for up to a month. Reheat in the oven at 350°F (175°C) to refresh.