Lemon Glazed Madeleines

Servings: 24 Madeleines

Author: Barbara Schieving

Cook Time
12 minutes

Total Time
12 minutes

Cakes

dessert baking cake

🧂 Ingredients

1 Whisk together flour and baking powder in a medium bowl and set aside.
2 Use an electric mixer with a whisk attachment, on medium-high speed beat
together the eggs and sugar until the mixture is thicken and pale in color,
about 5 minutes. Beat in lemon zest.
3 Use a rubber spatula to gently fold the flour mixture into the egg mixture just
until blended. Fold in the cooled butter and mix just until blended.
4 Cover the batter and refrigerate for about 1 hour or until completely chilled.
5 Preheat the oven to 375°. Put a rack in the top third of the oven. Spray the
madeleine cups with non-stick baking spray with flour.
6 Use a #40 cookie scoop to spoon batter 1 tablespoon batter into the molds.
7 Bake for about 10 – 12 minutes until the edges are golden brown and middle is
set. Transfer the pan to a cooling rack for 5 minutes before unmolding the cakes
onto a cooling rack.
8 While the cakes are cooling, make the lemon glaze in a mixing bowl by whisking
together the powdered sugar and lemon juice until smooth.
9 Dip the scalloped side of the cake in the glaze, letting excess drip back in to
the bowl. After dipping, put each one back on the cooking rack, scalloped side
up to cool. Move the madeleines around on the rack a little bit occasionally
until they’re cool so they don’t stick to the rack.