lemon madeleines

Lemon Madeleines // bethcakes.com
This past weekend, my family hosted the most wonderful baby shower for my cousin David and his wife Ashlee. Ashlee has become one of my best friends on the planet, and I’m so so so excited for both of them. And I’m excited to meet baby Henry, who could come along any day now! Technically I’m a cousin, but they’re insistent that I’m going to be Aunt Beth, which makes me *immensely* happy since I’m an only child and have never really thought I’d be an aunt.

Lemon Madeleines // bethcakes.com
We held the baby shower at my aunt and uncle’s house in their lovely backyard that looks just like a botanical garden, seriously. It was gorgeous. It was a warm day, but underneath the shade of all the trees in the backyard, it was pretty much perfect. That is really saying something for May in Alabama. πŸ˜‰

Being the baker in the family, I offered to do the cake and make some Madeleines to go along with it. Ashlee found a gorgeous cake online, and I created my own version of it for the shower. I’ll be sharing a post about that next! But today we have these Lemon Madeleines, and I know I’ve said it before, but Madeleines are seriously SO EASY if you have Madeleine pans. They’re great for baby showers, bridal showers, weddings, and I feel like they go with pretty much any slightly fancy event.

Lemon Madeleines // bethcakes.com
These cute, little Madeleines are flavored with lemon extract (you can use vanilla if that’s what you have), lemon zest, and fresh lemon juice.Β I picked up these heart-shaped Madeleine pans at my local Williams-Sonoma awhile back, but a classic Madeleine pan will work perfectly fine. (Like this one, or even a mini!) I drizzled them with some melted white chocolate, but a sweet lemon glaze would also go really well.

I’m planning to get some more use out of my Madeleine pansΒ this summer since they bake so fast, so stay tuned for more Madeleine recipes!

Lemon Madeleines // bethcakes.com

LEMON MADELEINES
 
Author:
Ingredients
  • β…” cup granulated sugar
  • 3 large eggs
  • 1 cup all purpose flour
  • Β½ tsp baking soda
  • Β½ cup butter, melted and cooled
  • 1 tsp lemon extract
  • 1 tbsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 1 cup chopped white chocolate, melted
  • Lemon zest or sprinkles for garnish
Instructions
  1. Preheat oven to 350Β°F and set aside two non-stick Madeleine pans.
  2. Combine sugar and eggs in a bowl and mix on medium-low speed using an electric hand-held mixer. Mix until slightly foamy.
  3. Add flour and baking soda; mix until combined. Then add melted butter, lemon extract, lemon zest, and lemon juice.
  4. Add about ½ tablespoon of batter to each of the shell-shaped cavities in the Madeleine pans. Bake for 5-7 minutes, or until edges are golden brown and the "bump" in centers of madeleines are set.
  5. Let the madeleines cool in the pans for a few minutes, then gently remove them from the pans with a knife and let them finish cooling on a wire rack. Repeat with remaining Madeleine batter.
  6. Once Madeleines are cool, drizzle with white chocolate. Garnish with more lemon zest or sprinkles, if desired. Store covered at room temperature.
Notes
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.

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