If you’re searching for a tender, buttery treat that dances with bright lemon zing and the sweet warmth of honey, look no further than this Classic Madeleines with Lemon and Honey Recipe. These charming little French cakes are famous for their delicate crumb, shell-shaped silhouette, and that subtle honeyed sweetness offset by vibrant lemon zest. Perfect for afternoon tea or a light indulgence, this recipe combines simple pantry staples into an extraordinary, melt-in-your-mouth experience. Trust me, once you try these, they will quickly become a beloved favorite you’ll want to bake again and again.
Ingredients You’ll Need
The magic of this Classic Madeleines with Lemon and Honey Recipe lies in its simplicity. Each ingredient plays a key part — from the flour that forms the soft structure to the fresh lemon zest that gives it a lively brightness, and the honey that adds a unique depth of sweetness. Let’s look at all you need to create these delectable bites.
- 3/4 cup + 1 tbsp plain flour (all purpose flour): Provides the tender crumb texture that madeleines are known for.
- 1 1/4 tsp baking powder: Ensures a gentle rise and light fluffiness in every bite.
- 3 large eggs (room temperature): Adds richness and structure; warmer eggs help create a nice airy batter.
- 2/3 cup caster sugar (superfine or granulated sugar): Sweetens the cake while helping it brown beautifully.
- 1 tsp salt: Balances the sweetness and enhances all the other flavors.
- 1 tbsp vegetable oil (or other neutral oil): Keeps the madeleines moist without overpowering the delicate flavor.
- 3 tbsp full fat milk (low fat okay): Adds moisture and a slight creaminess to the batter.
- 2 tsp honey (or maple syrup): Infuses subtle natural sweetness and depth beyond plain sugar.
- 2 tsp vanilla extract: Boosts the overall aroma and rounds out the lemon’s brightness.
- 2 tsp lemon zest: Brings a fresh, citrus burst that makes these madeleines uniquely vibrant.
- 135g / 9.5 tbsp unsalted butter (melted, warm): The backbone of classic madeleines’ rich and tender crumb.
- Canola oil spray (or other neutral oil): For greasing the pans to help you get that perfect release and golden crust.
- Icing sugar / powdered sugar (optional): For a beautiful finishing dust that adds a touch of softness and sweetness.
How to Make Classic Madeleines with Lemon and Honey Recipe
Step 1: Sift the Flour and Baking Powder
Begin by sifting together the plain flour and baking powder into a large bowl. This step might seem small, but it’s essential for aerating the dry ingredients so your madeleine batter stays light and fluffy rather than dense.
Step 2: Whisk Eggs and Sugar
Next, whisk the eggs and caster sugar vigorously until the mixture becomes paler and foamy. This whipping incorporates air into the batter which helps give your madeleines that signature lift and tender crumb. If you have a handheld mixer, a minute at medium speed will do the trick.
Step 3: Add Flour Mixture in Portions
Now, gently fold the flour and baking powder mixture into the eggs and sugar, doing this in three parts. Mixing gently preserves the air you’ve whisked in, which is key for light cakes. Stir just until combined; overmixing might give you tough madeleines.
Step 4: Incorporate Salt, Oil, Milk, Honey, Vanilla, and Lemon Zest
Add in the salt, vegetable oil, milk, honey, vanilla extract, and fresh lemon zest. Each ingredient layers flavor and moisture into the batter. The lemon zest will shine bright, cutting through the sweetness with its citrus punch, while honey lends a subtle, floral richness.
Step 5: Add Melted Butter
Carefully fold in the warm melted butter using a rubber spatula. The batter will become quite thin compared to typical cake batter but should still leave a faint ribbon when dripped back into the bowl. This thin batter is what creates those classic tender madeleines with a slightly crisp shell.
Step 6: Cover Batter and Refrigerate Overnight
Cover the bowl tightly with plastic wrap, making sure it touches the surface of the batter to prevent a skin from forming. Refrigerate for at least 6 hours or overnight. This rest period allows the flour to fully hydrate and intensifies the lemon and honey flavors, giving you the best texture and taste when baked.
Step 7: Prepare Pan and Bake
Before baking, preheat your oven to 190°C (375°F) and generously spray your madeleine molds with canola or neutral oil. Spoon the batter into each mold, filling about three-quarters full. Bake for roughly 10 minutes until the cakes spring back to the touch and have a beautiful golden crest and edges. Let them cool slightly before popping out to avoid breaking their delicate shape.
How to Serve Classic Madeleines with Lemon and Honey Recipe
Garnishes
Dust your warm madeleines with a light sprinkle of icing sugar for an elegant, snow-kissed look. For an extra touch, you can drizzle a little honey on top or even dip one edge in melted dark chocolate. These simple garnishes elevate the humble madeleine into an irresistible presentation that will impress anyone you serve.
Side Dishes
Classic madeleines pair beautifully with a cup of freshly brewed tea — Earl Grey or chamomile are especially lovely. They also complement fresh fruit like berries or a tangy fruit compote, balancing the delicate sweet and citrus notes. For an indulgent treat, serve alongside a dollop of crème fraîche or lightly whipped cream.
Creative Ways to Present
Try serving your Classic Madeleines with Lemon and Honey Recipe nestled around a small bowl of lemon curd for dipping, or stack them with layers of fresh raspberries and mascarpone cream for a fun, mini dessert parfait. Another delightful idea is to sandwich two madeleines with honey-infused buttercream for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Store cooled madeleines in an airtight container at room temperature for up to 3 days. Keeping them sealed ensures they stay tender rather than drying out. If the air is dry, adding a slice of bread in the container helps maintain moisture.
Freezing
You can freeze madeleines by placing them in a single layer on a baking sheet until firm, then transferring to a freezer-safe container. Frozen madeleines keep up to 2 months and thaw quickly at room temperature for a quick treat anytime you want.
Reheating
To enjoy madeleines fresh again, gently rewarm them in a low oven (about 150°C / 300°F) for 5 minutes. This step refreshes the delicate crust and brings back that just-baked softness, making them taste freshly out of the oven all over again.
FAQs
Can I use granulated sugar instead of caster sugar for this recipe?
Yes, granulated sugar works just fine if you don’t have caster sugar. The texture might be slightly less fine, but it won’t significantly affect the final result.
Why do I need to refrigerate the batter overnight?
Resting the batter overnight helps the flour fully absorb the wet ingredients and allows the flavors, especially the lemon and honey, to deepen. This also helps the madeleines develop their characteristic hump during baking.
Can I substitute the lemon zest with orange zest?
Absolutely! Orange zest will lend a sweeter, less sharp citrus flavor that pairs beautifully with honey. Feel free to experiment with your favorite citrus zest for a unique twist.
What if I don’t have a madeleine pan?
A madeleine pan is ideal because of its classic shell shape, but you can use mini muffin pans as an alternative. The texture will remain delicious even if the shape changes.
Are these madeleines suitable for freezing baked or unbaked?
It’s best to freeze baked madeleines after they have completely cooled to maintain their texture. Freezing the batter is generally not recommended because it can affect the rising and final crumb.
Final Thoughts
There is something truly special about the delicate, buttery texture and bright, honeyed lemon flavor that defines this Classic Madeleines with Lemon and Honey Recipe. Whether you’re new to baking or a seasoned pro, these little cakes offer a wonderful blend of simplicity and elegance that’s sure to bring joy to your kitchen and smiles to your table. I hope you’ll give this recipe a try soon — your taste buds will thank you!
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Classic Madeleines with Lemon and Honey Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 25 minutes (including chilling time)
- Yield: 24 madeleines
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delightfully light and buttery Madeleines with a hint of lemon zest and vanilla, these classic French shell-shaped sponge cakes are perfect for afternoon tea or a sweet snack. The batter is made ahead and chilled overnight to achieve that perfect tender crumb and distinctive hump when baked.
Ingredients
Dry Ingredients
- 3/4 cup + 1 tbsp plain flour (all purpose flour)
- 1 1/4 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 3 large eggs, at room temperature
- 2/3 cup caster sugar (superfine sugar) (or ordinary granulated sugar)
- 1 tbsp vegetable oil (or other neutral oil)
- 3 tbsp full fat milk (low fat okay too)
- 2 tsp honey (or maple syrup)
- 2 tsp vanilla extract
- 2 tsp lemon zest
- 135g / 9.5 tbsp unsalted butter, melted and warm (not hot)
For Baking
- Canola oil spray (or other neutral oil) for greasing molds
To Serve
- Icing sugar / powdered sugar (optional, for dusting)
Instructions
- Sift flour: Sift the plain flour and baking powder into a mixing bowl to remove lumps and to aerate the flour for a lighter texture.
- Whisk eggs and sugar: Whisk the eggs and caster sugar vigorously for about 2 minutes until the mixture becomes pale and foamy. A handheld mixer can be used at speed 6 for 1 minute to achieve the same effect.
- Mix flour in 3 parts: Gently add the sifted flour mixture in three parts, folding carefully in between until just combined, avoiding overmixing to keep the batter airy.
- Add remaining wet ingredients except butter: Stir in the salt, vegetable oil, milk, honey, vanilla extract, and lemon zest until fully incorporated.
- Add melted butter: Fold in the warm melted butter gently with a rubber spatula until combined. The batter should be thin but still leave a faint ribbon when dripped on the surface.
- Cover and refrigerate: Cover the bowl tightly with plastic wrap, ensuring the wrap touches the batter surface to prevent skin formation. Refrigerate the batter for a minimum of 6 hours or overnight to develop flavor and texture.
- Prepare baking molds: Lightly grease the madeleine molds with canola oil spray or neutral oil to prevent sticking.
- Fill molds: Spoon or pipe the chilled batter into each mold cavity, filling about 3/4 full to allow room for the cakes to rise.
- Bake: Preheat the oven to 190°C (375°F). Bake the madeleines for approximately 10 minutes or until the edges are golden and the tops spring back when lightly touched.
- Cool and dust: Remove the madeleines from the oven and immediately turn them out onto a wire rack to cool. Once cooled, dust with icing sugar if desired before serving.
Notes
- For best results, use room temperature eggs to help the batter emulsify better.
- Chilling the batter overnight is essential for the characteristic madeleine ‘hump’ and tender crumb.
- If you don’t have caster sugar, granulated sugar will work, though caster sugar dissolves more easily for a finer texture.
- Make sure the melted butter is warm but not hot when added to avoid cooking the eggs.
- Use a non-stick or well-greased madeleine mold for easy removal.
- Madeleines are best enjoyed fresh but can be stored in an airtight container for 2-3 days.
