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This image shows freshly baked golden madeleine cakes in a pan resting on a white marble countertop, with no clutter in the background.

Easy Madeleine Cake Recipe

These delicate, shell-shaped French sponge cakes are light, buttery, and slightly crisp at the edges. With a hint of citrus zest and a golden finish, they’re perfect for teatime or dessert. Enjoy them fresh from the oven, dusted with powdered sugar or dipped in chocolate.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Course Dessert
Cuisine French
Servings 20 pieces
Calories 119 kcal

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.
    dropping_madeleine_batter_into_shell_shaped_pan_cavities_top_down_view-2
  • Set it aside.
  • In a small heatproof bowl, melt the remaining butter and let it cool.
    This image shows a small glass bowl filled with melted golden butter resting on a clean white marble cooktop.
  • In a large mixing bowl, combine the eggs, granulated sugar, light brown sugar, vanilla extract, and salt.
    This image shows a glass mixing bowl containing separate ingredients—eggs, granulated sugar, light brown sugar, vanilla extract, and salt—on a white marble cooktop.
  • Whisk vigorously until fully combined.
    This image shows a well-combined frothy mixture of eggs and sugars in a glass bowl on a clean white marble cooktop.
  • Sift in the flour one-third at a time, gently stirring it into the egg mixture after each addition.
    sifting_flour_into_egg_sugar_mixture_for_madeleine_cake_over_white_marble-2
  • 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.
    This image shows melted butter drizzled around the edge of the batter with lemon zest sprinkled on top in a glass bowl on white marble.
  • 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.
    This image shows golden madeleines cooling on a wire rack over a clean white marble cooktop.
  • Optionally, dust the cooled madeleines with powdered sugar or dip them in melted chocolate before serving.
    This image shows a white plate of madeleines, some dusted with powdered sugar and some dipped in chocolate, on a clean white marble cooktop.

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.