Lemon madeleines

Super easy French butter cakes that bake in 8 minutes. They fly off the plate – I managed to save a few to take a picture!

It’s important to fill the cups to 3/4 full to prevent spillage. This recipe makes around 24 cakes – I used a 12 cup tin and baked in two batches.

iced-madeleines

madeleine-tin

madeleine-batter

baked-madeleines

french-madeleines

Lemon madeleines
 
Prep time

Cook time

Total time

 

Author:

Ingredients
  • 2 eggs
  • 100g butter, melted
  • 100g plain flour
  • 80g caster sugar (100g if not planning to use icing)
  • flat tsp baking powder
  • 1 lemon
For the icing
  • Juice of 1 small lemon
  • 8 heaped tbs icing sugar

Instructions
  1. Prep the ingredients: melt the butter, sift the flour and mix with the baking powder, zest the lemon and squeeze the lemon juice.
  2. In a large bowl, whisk the eggs and sugar for a few minutes until pale and thickened. Fold in half the flour with a spatula, then the other half. Fold in the lemon juice and zest. Fold in the butter, a little at time. Put the batter in the fridge for half an hour.
  3. Grease the madeleine tin with butter, sprinkle with a little flour to coat and shake off the excess. Put the tin in the fridge.
  4. Preheat the oven to 200°C. Spoon the batter into the tray – fill to ¾ full only, you can bake another batch later if you have any leftover batter. Bake for 8 to 10 minutes.
  5. Prepare the icing by mixing all ingredients with a spoon.
  6. Take the madeleines out of the tray and onto a cooling rack. Brush on the icing onto the scalloped side while still warm.

 

Categories: Desserts, Recipes