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Lavender madeleines have a soft, buttery crumb with a gentle floral flavor and just enough lemon to keep them bright. The glaze adds a light lavender finish without turning them into something that tastes like it belongs in a linen drawer.
They are the kind of little cake I like for tea trays and spring brunches because they feel special without being fussy. They also make a pretty contrast next to classic madeleine cookies when you want a few flavors on the same platter.
Why These Lavender Madeleines Work
I use culinary lavender buds in the batter for a soft floral flavor that blends into the butter and lemon.
A little lemon zest keeps the lavender from tasting flat. It brightens the batter without turning these into lemon madeleines.
Lavender oil gives the glaze more control. You can add just a few drops at a time until the flavor is where you want it.
Chilling the batter helps with the shape. That cold batter going into a hot oven helps create the classic madeleine hump.
The glaze makes them feel finished without adding much extra work.
Key Ingredients
Culinary lavender buds: Use dried culinary lavender, not decorative lavender. Grind the buds finely so they blend into the batter instead of leaving chewy little bits behind.
Culinary lavender oil: Lavender oil is strong, so start with the smaller amount and taste before adding more. A few drops can be lovely. A few too many can make dessert feel like bath products got involved.
Lemon zest: Lemon helps balance the floral flavor and keeps the madeleines tasting fresh.
Butter: Use unsalted butter, melted and cooled to room temperature before folding it into the batter.
Eggs: Room-temperature eggs whip up better and help create a lighter texture.
Powdered sugar: Sift it first so the glaze stays smooth.
If you don’t care for the floral lavender flavor, try my glazed lemon madeleines instead.
Recipe Tips
Chill the batter. Let the batter rest for at least 1 hour, or overnight if you can. The chill helps the madeleines bake with that classic little hump.
Do not overdo the lavender oil. Start with just a drop or two, then taste. Lavender gets loud quickly.
Grind the lavender buds finely. This gives the batter a smoother texture and spreads the flavor more evenly.
Do not spread the batter in the pan. Drop the batter into the center of each cavity and let it spread as it bakes.
Watch the bake closely. Madeleines are done when the edges are lightly golden and the centers spring back. Overbaking dries them out fast.
Turn them out right away. Do not leave the madeleines in the hot pan, or they will keep cooking.
Use a kitchen towel first. Turn the warm madeleines onto a clean kitchen towel before moving them to a rack so they do not pick up wire marks.
Your Questions, Answered
Use culinary lavender only. Decorative lavender may not be intended for eating and can taste harsh or overly perfumed.
Yes. The lavender buds will still flavor the batter, so the oil is optional. I mostly use it in the glaze for a stronger lavender finish, but start with the smallest amount and taste before adding more. Lavender oil is concentrated, and too much can overwhelm the madeleines quickly.
Chilling the batter helps madeleines bake with their signature hump. The cold batter hits the hot oven, the edges set first, and the center rises.
Lemon Lavender Madeleines
These lemony lavender madeleines are soft, buttery, and lightly floral without being fussy. The lemon keeps the flavor balanced, the glaze gives them a pretty finish, and the whole batch feels just right for tea, brunch, or a spring dessert tray.
Serve them with lavender tea or my lavender lemonade.
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Lavender Madeleine Tea Cakes
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Ingredients
- 10 tablespoons butter, melted and cooled to room temperature
- 1¼ cup all-purpose flour, 150 grams
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs, room temperature
- ⅔ cup granulated sugar, 130 grams
- 1 tablespoon dried culinary lavender buds, finely ground in a spice mill
- zest from 1 lemon
- 2 to 3 drops culinary lavender oil
For the Icing
- 1 cup powdered sugar, sifted
- 4 to 5 tablespoons water
- 2 to 8 drops culinary lavender oil, adjust to taste
Instructions
- In a small saucepan, melt the butter then set aside to cool to room temperature while preparing the madeleine cookie batter.
- In a small bowl, add the flour, baking powder, and salt and whisk to combine.
- Add the eggs and sugar to the bowl of an electric mixer. Beat on high speed for 5 to 8 minutes or until thick and pale in color. Add the ground lavender buds and the lemon zest, mix until combined.
- Sift ⅓ of the flour mixture over the top of the egg mixture and gently fold it together. Repeat with the remaining flour in increments of ⅓ each time.
- Scoop out about one cup of the batter and fold into the melted butter, (this lightens the butter and will make it easier to fold into the whole batch). Then add the mixture to the batter and fold together gently. Fold in a few drops of lavender oil (add 1 to 2 drops for a light lavender favor then taste the batter to see if you want more).
- Cover the batter with plastic wrap, pressing right down onto the batter, then transfer to the refrigerator. The batter should rest for at least one hour but overnight if possible. The batter can be refrigerated for up to 3 days before baking.
When ready to bake the madeleines:
- Preheat the oven to 375°F and grease and flour the madeleine pan.
- Remove the batter from the refrigerator and using a small ice cream scoop or a tablespoon, drop a small portion about the size of a walnut into each shell-shape indentation of the pan.
- Transfer the madeleine pan to the center rack of the oven and bake for 7-8 minutes, until the edges look golden and crisp and the cakes spring back when lightly touched. If using baking powder it may take another 30 seconds to 1 minute longer. Remove from the oven and immediately flip them onto a kitchen towel then place on a wire rack to cool.
To Make the Lavender Glaze:
- Mix the confectioners’ sugar with 3 tablespoons of water. Stir until smooth and add additional water a tablespoon at a time until you have a thin mixture.
- Add several drops of lavender oil, tasting the glaze before adding additional drops. Be cautious as it is easy to over flavor.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I don’t have a madeleine pan, but I think a mini muffin pan would do the trick. Thanks for sharing!
Yes, that will work as well, thanks.
I am making these but where does the butter fit in to the recipe?
Hi Mary, in step 5 is where we have you fold the butter into the batter, first you mix a little of the batter with the butter to lighten it up then it will be easier to fold that buttered up batter into the rest of the batter. Thanks for asking, hope you enjoy them
Thanks! I see the step on her but the recipe printed out totally different.
Thanks for letting me know Mary
make this with the cake recipe of urs. personally the lavendar with the amount of butter in the cookie is a bit much. I kinda got a soap aftertaste
Thank you, Erica
Gorgeous madeleines! Love that lavender flavor!
Thank you, Sabrina 🙂
I wonder if eating a handful of these treats would provide the relaxing effect of lavender scent… I think I should test that theory out. 😉 They’re beautiful.
Hi, Lauren…Combined with a nice cup of hot tea. these lavender madeleine tea cake will absolutely do the trick. Enjoy! 🙂
These look delicious and I love how elegant they look as well. I am dying to try these and I am definitely saving this recipe for later. Thank you for sharing! Luci’s Morsels | fashion. food. frivolity.
Thanks Luci….You will love them 🙂
Ok I need to finally try baking with lavender! These look lovely.
Hi, Matt….Hope you try these little lavender tea cakes 🙂
Love fresh lavender. My mom always had lavender bushes growing up, so it always makes me think of her. 🙂
Hi, Lisa….So happy we can bring back some good memories 🙂
These are so beautiful!
They would be perfect for an afternoon tea.
Or for a girls birthday party.
Love the use of lavender 😀
Thank you, Claire, I totally agree with you, I still enjoy tea parties too 🙂
Madeleines are wonderful! And we just planted a lavendar bush, so we’ve got the prime ingredient. 🙂 Really good — thanks so much.
Thanks, John 🙂