Classic French Lemon Vanilla Madeleines (Madlen Kek)
Dainty, buttery French sponge cakes with their iconic shell pattern and characteristic hump, scented with fresh lemon zest and pure vanilla.
Ingredients
Ingredients
Step-by-Step Method
Whipping Eggs and Sugar
Beat eggs, sugar, and salt with a whisk or mixer for 4-5 minutes until pale, frothy, and thick.
Infusing Aromatics
Whisk in pure vanilla extract, finely grated lemon zest, and fresh lemon juice.
Sifting Dry Ingredients
Sift together all-purpose flour and baking powder directly into the egg mixture.
Folding Gently
Fold with a spatula just until flour streaks disappear.
Streaming in Butter
Slowly pour in melted, cooled butter in three additions, folding gently until batter is glossy and smooth.
Chilling the Batter
Cover batter with cling film and refrigerate for at least 1 hour (or overnight) to allow the starch to relax and chill thoroughly.
Filling Mold
Brush madeleine molds with melted butter and dust lightly with flour. Spoon batter into each cavity about three-quarters full.
Baking with Thermal Shock
Bake in a preheated oven at 190°C (375°F) for 10-12 minutes until edges are golden and the center puffs into the iconic hump. Cool on a wire rack.
Chef's Tips & Tricks
Chill the madeleine batter in the refrigerator for at least 1 hour before baking; the thermal shock in a hot oven creates the famous puffed hump.