These precious little cakes are easy to make and make the perfect sweet for entertaining. Enjoy soft, delicate  Madeleines fresh from the oven, or serve day old with a cup of coffee for dipping.

1/4 cup butter
2 eggs
3/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1/3 cup confectioners’ sugar for dusting

Preheat oven to 375 degrees F.
Prepare madeleine molds with butter and dust with flour, set aside.
Melt butter, set aside to cool to room temperature.
Beat eggs, vanilla and salt until frothy
Gradually add sugar while beating for 5 to 10 minutes, until mixture is thick. Mixture will form ribbons when beater is lifted.
Sift flour and fold in 1/3 additions into egg mixture. Add lemon zest.
Pour melted butter over batter and gently fold until combined.
Spoon batter into molds, bake 15 to 17 minutes, until cake springs back to the touch and is golden brown.
Remove from molds to cooling rack and dust with confectioners’ sugar.

Comments (5)


Do you NEED to use the pan?

Also, what would happen if you didn't use lemon zest?  Can it be sub'd with just lemon juice?


You can make them in mini muffins but then you won't get a crispy edge. The won't taste like Starbucks unless you brush the with simple syrup afterwards. There are other recipes that use more butter and more sugar that are better. Make sure to put the batter in the fridge for an hour before you put it in the pan so you will get the hump. The zest makes a better lemon taste, you won't taste it as much if you use juice. But you can make chocolate and use almond flavor instead of vanilla

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