Madeleines are buttery French tea cakes that are made in a pan with shell-shaped indentions. These spongy cakes are usually flavored with vanilla, almonds, lemon or orange. This recipe uses lemon zest, plenty of butter, and a light sprinkling of confectioners’ sugar for flavor.
Madeleines are the perfect book club dessert to accompany the World War II novel, A Fire Sparkling. They are wonderful with tea and make a beautiful presentation at bridal showers.
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tea cakes
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Ingredients
- 4 tablespoons unsalted butter melted and cooled
- 2 large eggs at room temperature
- 1/2 cup granulated sugar
- 1 1/2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter melted
- confectioners’ sugar for sprinkling on top
Ingredients
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Instructions
- Using a mixer fitted with a whisk attachment beat the eggs and sugar together on high speed for 5 minutes.
- Beat in the lemon zest and vanilla extract until combined.
- Whisk the flour, baking powder, and salt together in a small bowl. Gently fold the flour mixture into the egg mixture.
- Gently fold ½ of the cooled, melted butter into the batter until combined. Then fold in the remaining butter.
- Set the batter aside for 50 minutes at room temperature, then refrigerate for 10 minutes. While the batter is chilling, preheat the oven to 350°F.
- Using a pastry brush, lightly brush the Madeleine pan with the 1 tablespoon melted butter.
- Spoon a heaping tablespoon of batter into the center of each scalloped depression.
- Bake for 10-12 minutes, until the tops spring back after lightly pressed with your finger.
- Immediately invert the pan onto a wire rack. Cool slightly, then dust with confectioners’ sugar.
Recipe Notes
Madeleines taste best on the day they are baked but can be stored in an airtight container for a day.