There’s something universally comforting about the soft, shell-shaped beauty of a madeleine. But this cake version brings that same tender crumb and golden edges to a format that’s perfect for sharing—or not. Think of it as a love letter from a French patisserie tucked into a cozy countryside kitchen.
The secret? It’s all in the little details. Resting the batter (yes, even just 20 minutes) makes all the difference—giving the cake structure without sacrificing softness. Creaming the butter just past the fluffy stage creates a base that’s light but rich, with edges that bake to the perfect gentle crisp.
Whether it’s tucked into a brunch spread beside fresh berries or enjoyed solo with a cup of earl grey, this cake has a quiet elegance that never tries too hard. It’s the kind of treat you bring to book club and end up passing the recipe around before the night’s over.
What’s So Great About This Dish!
- The distinctive scalloped shell shape and the iconic hump on the back make Madeleines visually charming and instantly recognizable.
- With just the right amount of air incorporated during mixing and resting the batter, the result is a soft, fluffy cake with a melt-in-the-mouth experience.
- A touch of citrus zest and vanilla adds delicate fragrance without overpowering the buttery richness—perfect with tea or coffee.
- Using basic pantry staples—eggs, flour, sugar, butter—this recipe proves that sophistication can come from simplicity, making it ideal for everyday treats and special occasions.
Easy Madeleine Cake Recipe
Equipment
- Madeleine pan
- Mixing bowls (large and small)
- Pastry brush
- Whisk
- Rubber spatula
- Measuring spoons
- Measuring cups or kitchen scale
- Cooling rack
Instructions
- Preheat your oven to 375°F (190°C).
- Whisk together melted butter and flour, then use a pastry brush to lightly but thoroughly grease each cavity of your madeleine pan.
- Set it aside.
- In a small heatproof bowl, melt the remaining butter and let it cool.
- In a large mixing bowl, combine the eggs, granulated sugar, light brown sugar, vanilla extract, and salt.
- Whisk vigorously until fully combined.
- Sift in the flour one-third at a time, gently stirring it into the egg mixture after each addition.
- Drizzle the cooled melted butter around the edge of the batter (add lemon or orange zest if using)
- Gently fold the butter and zest into the batter with a spatula until everything is well combined, being careful not to over-mix.
- Drop the batter into the prepared pan by heaping spoonfuls.
- Place the pan on the center rack of the preheated oven and bake for about 9 minutes, until the madeleines are light golden and spring back when lightly touched.
- Immediately transfer them to a cooling rack.
- Optionally, dust the cooled madeleines with powdered sugar or dip them in melted chocolate before serving.
Notes
- Whisking the eggs and sugars well adds air, contributing to the cake’s light texture.
- Gently folding the butter in helps maintain the batter’s airy consistency.
- A properly greased pan ensures the signature shell shape releases cleanly.
- Using zest adds a bright flavor—lemon for tang or orange for warmth.
| Calories | 119kcal |
| Carbohydrates | 13g |
| Fiber | 1g |
| Fat | 7g |
| Protein | 2g |
| Cholesterol | 35g |
