Lemon Madeleines Recipe – Classic French Butter Cake
Total time
Serves: 12
  • ½ cup confectioners' sugar (65g)
  • ½ cup all-purpose flour (65g)
  • ¼ cup + 2 teaspoons unsalted butter, melted (65g)
  • 1 egg
  • 2 teaspoons whole milk
  • ½ teaspoon baking powder
  • ½ lemon for lemon zest
  • ¼ teaspoon vanilla sugar (optional)
  1. 1. In the bowl of lemon zest, add an egg, milk, confectioner's sugar and a pinch of salt. Whisk all together and set aside.
  2. 2. In another bowl, add flour, baking powder and vanilla sugar. Whisk well, this eliminates the sifting process of flour.
  3. 3. Pour the dry ingredients to the wet mixture, and stir turning the bowl just until creamy. Add melted butter (cooled at room-temperture) into 3. Whisk for a while till thick ribbon is formed.
  4. 4. Fill ⅔ of madeleine molds with batter with two tablespoons. Only if you don't have non-stick pan, butter and flour before filling. Then put the pan in the freezer for 3 mintues, which is to settle the melted butter in the batter.
  5. 5. Bake in the oven preheated at 375°F (190°C) for 11-13 minutes or until golden brown.
  6. Let cool the madeleines in the pan for one minute. Then transfer madeleines to the wire rack. Madeleines should come out clean after one mintue of rest in the non-stick pan.
you want madeleines with perfect hunch, refrigerate the batter at least for one hour.
Recipe by Eugenie Kitchen at https://eugeniekitchen.com/madeleines/