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Madeleines, Lemon Madeleines, French butter cake

 Madeleines

Print Recipe
Lemon madeleines are light, tender French sponge cakes made by beating egg and sugar until pale,gently folding in flour, and finishing with warm melted butter for richness.For the best bump and texture, use equal-weight ingredients, rest the batter,and bake cold batter in a hot oven.
Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 12 minutes
Resting time 2 hours
Total Time 2 hours 27 minutes
Servings 9 Madeleines
Author sumisculinarynotes

Ingredients

  • 1 room temperature egg 56g
  • 56 g unsalted butter melted
  • 56 g all-purpose flour
  • ½ tsp baking powder
  • A pinch of salt
  • 56 g fine-grain sugar
  • Zest of one lemon

For Serving (Optional)

  • Powdered sugar
  • Chocolate sauce

Instructions

Important Note Before You Start

  • Weigh your egg first (without shell).
  • Whatever the egg weighs, use the same weight for butter, sugar and flour.
  • (Example: if egg = 56g → use 56g each of butter, sugar, and flour.)
  • This keeps the formula perfectly balanced.

Prepare the Pan (Do This First)

  • Generously butter your madeleine pan, making sure to coat every ridge.
  • Place the prepared pan in the fridge for 2 hours while you make the batter and refrigerate.
  • After 2 hours, dust with flour and tap out the excess.
  • Return the pan to the refrigerator until ready to use.
  • Cold, well-buttered molds help create clean edges and a better bump.

Melt the Butter

  • Melt the butter gently.
    56 g unsalted butter
  • Allow it to cool to 40–50°C before adding to the batter.
  • It should feel warm but not hot.
  • If it’s too hot, it will deflate the egg mixture.

Release the Lemon Oils (Important Flavour Step)

  • Place the lemon zest and sugar in a bowl.
    56 g fine-grain sugar, Zest of one lemon
  • Rub them together with your fingertips or spoon for about 30–60 seconds until:
  • The sugar feels slightly moist and the mixture becomes fragrant.
  • This extracts and absorbs the essential oils into the sugar, intensifying the lemon aroma.

Prepare Dry Ingredients

  • In a separate bowl add the flour, baking powder and a pinch of salt.
    56 g all-purpose flour, ½ tsp baking powder, A pinch of salt
  • Sift twice and set aside.
  • Beat Egg and Lemon Sugar
    1 room temperature egg
  • Add the lemon sugar to the beaten egg and continue whisking until the sugar is fully dissolved and lightly foamy.

Combine

  • Add the sifted dry ingredients to the beaten egg mixture.
  • Gently fold until no dry streaks of flour remain.
  • Do not overmix.
  • Add the melted butter (40–50°C).
  • Fold gently until fully incorporated and smooth.
  • The batter should be glossy and slightly thick.

Rest the Batter (important)

  • Cover and refrigerate for 1-2 hours.
  • This improves texture and helps create the signature bump.
  • Cold batter + cold pan + hot oven = better bump.

Bake

  • Preheat oven to 180°C.
  • Spoon or pipe the batter into the cold prepared molds, filling each about ¾ full.
  • Do not spread it — let it settle naturally.
  • Bake for 12 minutes.
  • Done when the edges are golden, centers spring back lightly and a bump forms in the center.
  • Remove from oven and let sit for 3 minutes.
  • Gently loosen and transfer to a rack.
  • Cool slightly before serving.
  • Dust with powdered sugar and serve.
    Powdered sugar
  • You can also serve them with the chocolate sauce.
    Chocolate sauce
  • Best eaten the same day.

Notes

Final Texture
Tender crumb, Light and moist interior, slightly crisp edges, Bright lemon aroma and defined shell shape with a small bump.