Soft & Elegant French Madeleines
Introduction
French madeleines are soft, shell-shaped sponge cakes that have charmed dessert lovers for centuries. These iconic treats trace their roots to 18th-century Lorraine, where a young maid named Madeleine reportedly baked them for royalty using a scallop shell as a mold.
This birthday version is soft, fragrant, and easy to share. In this recipe, you’ll learn how chilled batter affects the texture, how to gently incorporate melted butter, and why simple ingredients like lemon zest and honey make a big difference.
I made these for my grandmother’s birthday. She always smiles when I bake for her, so I wanted to make something elegant that my grandfather could enjoy too. It turned out to be a small but personal gift from the heart.
Ingredients
• 3/4 cup + 1 tbsp (100 g) plain flour (all-purpose flour)
• 1 1/4 tsp baking powder
• 3 large eggs, at room temperature
• 2/3 cup (135 g) caster sugar (or granulated sugar)
• 1/4 tsp salt
• 1 tbsp vegetable oil
• 3 tbsp (45 ml) milk
• 2 tsp honey (or maple syrup)
• 2 tsp vanilla extract
• 2 tsp lemon zest
• 135 g unsalted butter (melted and warm, not hot)
• Canola oil spray or melted butter (for greasing pan)
• Icing sugar / powdered sugar (optional)
Instructions
Step 1: Whisk Eggs and Sugar
In a large bowl, whisk the eggs and sugar for about 2 minutes until pale and foamy. This will help create a light, airy texture.
Step 2: Mix Dry and Wet Ingredients
Sift the flour and baking powder into the egg mixture in three parts, mixing gently after each addition. Then stir in salt, vegetable oil, milk, honey, vanilla extract, and lemon zest.
Tip: Lemon zest gives it a bright, birthday-like aroma.
Step 3: Add Butter and Chill
Pour in the warm melted butter and fold gently until smooth. Cover the batter with plastic wrap touching the surface and refrigerate overnight (minimum 6 hours).
Tip: Resting improves flavor and helps form the signature hump.
Step 4: Prep and Fill the Molds
Preheat oven to 200°C / 390°F (180°C fan) for at least 30 minutes. Grease and flour a madeleine pan. Pipe or spoon the chilled batter into the molds, filling each about 90%.
Step 5: Bake and Serve
Bake for 10 minutes until golden and domed. Remove immediately from the pan and cool on a rack. Serve warm, dusted with icing sugar if desired.
Tip: Even if they don’t puff up, they will still be soft and delicious.
Tips
• Use room-temperature eggs for better volume
• Do not overmix after adding flour or butter
• Chill the batter overnight for best texture
• Eat fresh or store in an airtight container (2–3 days at room temp, 1 week in fridge, or freeze)
Watch the Full Recipe on YouTube!
For a step-by-step video tutorial, check out my YouTube channel:
Let me know if you tried this recipe! Don’t forget to like, comment, and subscribe for more delicious recipes.
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