Lemon French Madeleines Cakes
This easy Madeleine recipe will have you whipping up Madeleines like a pro in no time! There’s no complicated techniques so you’ll love these Lemon French Madeleines Cakes. They’re perfectly golden, light and airy!
Servings: 35 cakes
Ingredients
- 1 cup butter room temperature
- ¾ cup granulated sugar 150 g
- 2 medium lemons zest
- 1 tbsp vanilla extract
- 3 egg yolks
- 2 large eggs
- 1 ¾ cup all-purpose flour 240 g
- 2 tsp baking powder
- 1/2 tsp salt
Instructions
- Spray the baking pan with baking spray or brush with butter and sprinkle with some flour. Tap out the excess flour.
- Sift twice all-purpose flour, salt, and baking powder.
- Place butter, sugar, zest, and vanilla into the bowl of your electric stand mixer with a paddle attachment on.
- Beat on medium high for 5-7 minutes. Add your egg yolks and eggs in 2 additions. Mix just until incorporated. Add your dry ingredients in 2 additions. Mix just until incorporated, don’t over mix.
- Put the mixture into a sturdy pastry/piping bag and refrigerate for 30 minutes.
- Preheat oven to 350°F.
- Pipe batter into the madeleine pan as shown on the picture. Do not overfill. Butter will be a bit tough. To help ease squeezing it out of the pastry bag work the bag with your hands for a few seconds and start piping the butter.
- Bake 10-15 minutes until light golden color on the sides. Let cool.
- Sprinkle with powdered sugar.
- Store at room temperature in an airtight container for up to 3 days.
Notes
- If you don’t plan on eating them immediately, skip sprinkling with powdered sugar.
- Do not skip chilling the batter. Doing so helps the Madeleines rise tall when in the oven.
- After chilling the dough, the butter will be a bit hard. To help ease squeezing it out of the pastry bag work the bag with your hands for a few seconds and start piping the butter.