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.
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.