These delicate glazed lemon Madeleines are infused with the zesty aroma of lemons, their buttery goodness enhanced by a sweet and tangy lemon glaze that adds a touch of elegance and irresistible flavor. The tender, melt-in-your-mouth cake, infused with the zesty aroma of lemons, is perfectly complemented by a sweet and tangy glaze that adds a touch of sophistication.
The versatility of classic lemon madeleines makes them a perfect addition to any gathering or simply a delightful indulgence for yourself. They are a charming addition to brunch or afternoon tea, a delightful treat for a casual get-together, or a special dessert to impress your guests.
And their delicate appearance and irresistible flavor make them a thoughtful and appreciated gift for any occasion.
Why This Lemon Madeleine Recipe Works
Unlike their intricate pastry counterparts, madeleines are remarkably easy to prepare, requiring just a handful of ingredients and a few simple steps. Yet, despite their ease, they deliver a flavor explosion that is both comforting and refined.
- Unforgettable Lemon Flavor: The lemon zest and lemon juice in this recipe infuse the madeleines with a burst of zesty flavor, perfectly balanced by the sweetness of the sugar and the richness of the butter.
- Delicate and Fluffy Texture: The madeleines are incredibly light and fluffy, melting in your mouth with a delicate crumb that is sure to impress your guests or family.
- Perfect for Any Occasion: These zesty lemon madeleines are perfect for any occasion, from casual gatherings to elegant dinner parties. They make a delightful addition to brunch, afternoon tea, or as a sweet treat after dinner.
Lemon Glazed Madeleine Ingredients
This Lemon Madeleine recipe requires just a handful of simple ingredients and minimal preparation time, making it a great option for busy weeknights or weekend baking sessions.
For The Madeleines
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Lemon zest
- Eggs, room temperature
- Vanilla extract
- Lemon juice
- Butter, melted and cooled to room temperature
For the Glaze
- Powdered sugar, sifted
- Lemon juice
- Water
Full ingredient amounts and directions are in the recipe card below.
How To Make Glazed Lemon Madeleines
Our delicate lemon tea cakes have both lemon zest and lemon juice adding a bright citrusy flavor to the moist cookies. When they finish baking dip them in a sweet lemony glaze for an extra pop of lemon. These little tea cakes are perfect for a snack or light dessert.
Begin by gathering all your ingredients, ensuring they are at room temperature for optimal results.
Make the Batter Recipe
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
- Whisk the eggs, lemon juice, and vanilla together, then stir the egg mixture into the flour mixture.
- Pour the melted butter into the batter and whisk or fold until fully incorporated. The batter will look shiny and smooth.
- Cover the bowl with plastic wrap and refrigerate the batter for at least hour to fully chill. This step will help the madeleines have a tall hump.
Bake and Glaze The Madeleines
- Grease and flour the Madeleine pan. Alternatively, you can use a baking spray that has flour and oil, brushing into the crevices. Place the pan in the freezer for 10 minutes to chill.
- Using a tablespoon-sized cookie scoop, place a scoop of batter into each rounded cavity of the chilled pan.
- Transfer the pan to the center rack of the oven and bake until the edges look golden and crisp and the cakes spring back when lightly touched. Remove from the oven and immediately flip them onto a kitchen towel, pattern side down, and cool for 10-15 minutes before glazing.
- When the Madeleine cookies are cool enough to handle but still warm, dip the pattern side of each cookie in the glaze. Place on a wire cooling rack, pattern side up, until the glaze is dry.
If you love this recipe, try our chocolate madeleines.
Serving Suggestions
With their simple preparation, versatility in serving, and irresistible flavors, these delectable treats are a must-try for any occasion. The versatility of lemon glazed madeleines makes them a delightful addition to any gathering or a simple indulgence for yourself. Here are a few ideas for serving these delectable treats:
- Serve warm with a cup of coffee or tea.
- Arrange the madeleines on a platter with fresh lemon slices for a beautiful presentation.
- Dust the madeleines with powdered sugar before serving.
- Add a dollop of whipped cream or crème fraîche for an extra touch of indulgence.
Other Recipes You Might Love
- Almond Madeleines
- Biscoff Butter Cookies
- Easy Madeleine Cookies
- Heart Shaped Chocolate Chip Cookies
- Lavender Madeleine Tea Cakes
Substitutions and Variations
Here are a few substitutions and variations when making this lemon madeleine recipe:
- Substitute orange zest for lemon zest for a different flavor variation.
- Add a drop of food coloring to the glaze for a fun twist.
- Dip the madeleines in melted chocolate instead of glaze.
Storage Options
- Store glazed madeleines in an airtight container at room temperature for up to 3 days.
- Freeze madeleines for up to 1 month.
- Thaw them at room temperature before serving.
Helpful Tools
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Some pieces of equipment you may find helpful when making this lemon Madeleine recipe:
Tips For Success
- Thoroughly butter and flour your madeleine pan. This not only prevents sticking but also helps achieve that classic madeleine bump.
- Don’t overmix the batter, as this can result in tough madeleines.
- Let the madeleines cool completely before glazing.
- Adjust the amount of lemon glaze to your liking.
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Lemon Madeleines
Ingredients
- 1-⅓ cup 160 grams all-purpose flour
- ⅔ cup 130 grams granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- zest of 1 lemon
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 10 tablespoons butter melted and cooled to room temperature
For the Glaze:
- ¾ cup powdered sugar sifted
- 2 tablespoons lemon juice
- 1 tablespoon water
Instructions
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
- Whisk the eggs, lemon juice, and vanilla together, then stir the egg mixture into the flour mixture.
- Pour the melted butter into the batter and whisk or fold until fully incorporated. The batter will look shiny and smooth.
- Cover the bowl with plastic wrap and refrigerate for at least hour to fully chill. This step will help the madeleines have a tall hump.
To Bake the Madeleines:
- Heat the oven to 375°F and grease and flour the madeleine pan. Alternatively, you can use a baking oil/flour spray, brushing into the crevices. Place the pan in the freezer for 10 minutes to chill.
- Using a tablespoon-sized cookie scoop, place a scoop of batter into each rounded cavity of the chilled pan.
- Transfer the pan to the center rack of the oven and bake for 7-8 minutes, or until the edges look golden and crisp and the cakes spring back when lightly touched. Remove from the oven and immediately flip them onto a kitchen towel, pattern side down, and cool for 10-15 minutes before glazing.
To Make the Glaze:
- While the madeleines are baking, stir the confectioners’ sugar, lemon juice, and water together until smooth.
- When the Madeleine cookies are cool enough to handle but still warm, dip the pattern side of each cookie in the glaze. Place on a wire cooling rack, pattern side up, until the glaze is dry.
Notes
- Chilling the batter will ensure a higher dome on the cookies.
- Do not leave the baked madeleines in the pan, as they will continue to cook from the heat of the pan and risk being dry.
- Beware of turning the madeleines from the pan directly onto a wire cooling rack, as they will leave wire-rack markings on the cookies. Wait until they have partially cooled on the kitchen towel before glazing.
- If you only have one madeleine pan, bake in batches and keep the remaining batter refrigerated until ready to bake.
- Wash the pan thoroughly between each batch of cookies and grease/flour the pan when ready to bake the remaining batch.
- Store leftover cookies in a covered container for up to three days.
