Go Back
Homemade Lemon-Glazed Madeleine Recipe photo
Print Recipe Save it for later

Lemon-Glazed Madeleine Recipe

This Lemon-Glazed Madeleine Recipe is a delightful twist on the classic French treat, featuring a zesty lemon glaze perfect for any occasion.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: French
Keyword: Baking, Easy, Glazed, Lemon, Madeleine, Quick
Servings: 12 servings

Ingredients

  • 3 Large Eggs at room temperature
  • 2/3 cup Granulated Sugar 130g
  • 1/8 teaspoon Salt rounded
  • 1 1/4 cup All-Purpose Flour 175g
  • 1 teaspoon Baking Powder optional
  • 1 Lemon Zest zest of one small lemon
  • 9 tablespoons Unsalted Butter melted and cooled, plus extra for greasing molds
  • 3/4 cup Powdered Sugar 150g, for the glaze
  • 1 tablespoon Fresh Lemon Juice for the glaze
  • 2 tablespoons Water to adjust glaze consistency

Instructions

  • Preheat your oven to 375°F (190°C) to ensure even baking and a perfect golden color.
  • Generously brush the madeleine molds with melted butter to prevent sticking and create a golden crust.
  • In a mixing bowl, whisk together 3 large eggs and 2/3 cup granulated sugar until light and frothy, about 3-5 minutes.
  • Sift together 1 1/4 cup flour, 1 teaspoon baking powder (if using), and rounded 1/8 teaspoon salt in another bowl. Gradually fold into the egg mixture with a rubber spatula, being careful not to deflate the batter.
  • Gently fold in the zest of one small lemon and 9 tablespoons melted butter until smooth and well combined.
  • Spoon batter into the prepared madeleine molds, filling each about 3/4 full to allow room for rising.
  • Bake the madeleines for 10-12 minutes until edges are golden and centers spring back when lightly touched.
  • Remove the pan from the oven, cool for a few minutes, then gently tap to release madeleines onto a cooling rack.
  • In a small bowl, whisk together 3/4 cup powdered sugar, 1 tablespoon fresh lemon juice, and 2 tablespoons water until smooth. Adjust consistency if needed.
  • Once madeleines are completely cool, dip the tops into the lemon glaze and place back on the cooling rack to set.

Equipment

  • Madeleine Pan
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Measuring Cups and Spoons
  • Cooling Rack

Notes

  • Ensure molds are well-greased to prevent sticking.
  • Be gentle when folding dry ingredients to keep batter light.
  • Adjust glaze thickness by adding more powdered sugar or water as needed.
  • Batter can be refrigerated up to 24 hours before baking for convenience.
  • Store madeleines in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.