Classic French Madeleines

Classic French madeleines: light, buttery sponge cakes flavoured with lemon and vanilla. Rest the batter for 1 hour or overnight for that perfect airy texture and signature hump. Best served warm with a dusting of icing sugar.

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Course: afternoon tea, morning tea

Cuisine: French

Keyword: Lemon Cake, Little French Cake, Small Cake

Prep Time: 1

Cook Time: 1 15

Servings:

Calories: 134kcal

Equipment

Madeleine pan
Mixing Bowls
Electric beaters or whisk
Spatula
Fine grater/zester
Wire rack

Ingredients

2 large eggs at room temperature
100 g caster sugar
Zest of 1 lemon finely grated
1 tsp vanilla extract
100 g plain flour sifted
1 tsp baking powder
Pinch of salt
100 g unsalted butter melted and cooled slightly

Instructions

Beat eggs and sugar until pale, thick, and ribbony (3–4 minutes).
Mix in lemon zest and vanilla.
Add sifted flour, baking powder, and salt in one go. Carefully fold until just combined.
Fold in melted butter until just incorporated.
Cover and refrigerate batter for 1 hour (or overnight for best results).
Butter and flour a madeleine pan (metal for crisper edges, silicone for easier release) and chill in the fridge while the oven preheats.
Preheat oven to 200 °C (fan 180 °C).
Spoon or pipe batter into moulds, filling each about ¾ full.
Bake 8–10 minutes until puffed and golden.
Cool 1–2 minutes, then release onto a wire rack. Dust with icing sugar before serving.

Video

Nutrition