These little cakes are spongy and buttery on the inside and slightly crisp on the tops and edges. They are the perfect complement to a hot cup of coffee or tea.
- 1/8 cup fine dry bread crumbs (see notes below)
- 1/2 stick unsalted butter, melted and cooled
- 1 large egg, plus 2 egg yolks, room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup all-purpose flour
- Butter for greasing molds
Preheat oven to 425 degrees and place an oven rack on the middle position.
- Butter the madeleine molds with a pastry brush. Sprinkle the bread crumbs over the molds, making sure to coat each one thoroughly with the bread crumbs. Tap the pan upside down over a garbage can to shake off any excess crumbs.
- Add the egg, egg yolks, vanilla and sugar to the bowl of a stand mixer, fitted with the paddle attachment. Beat the mixture on high until it’s very light and creamy and lemony in color, about 15 minutes. Turn the mixture to low, and gradually add the flour, scraping down the sides of the bowl as needed. Mix only until the flour is incorporated. Do not over mix. Fold in the lemon zest by hand, then add the butter, 1 tablespoon at a time, until the butter is incorporated.
- Immediately spoon the batter into the prepared molds. (It’s important to not allow the batter to rest.
Bake for about 15 minutes, until the Madeleines are golden brown on top and the cakes spring back when touched. Cover the cakes with a cookie sheet or sheet cake pan and invert the cakes onto a wire rack to cool.
- Once the cakes have cooled, dust them with powdered sugar.
- Store cakes in an airtight container. Cakes will stay fresh for up to 2 days.
If you don’t want to mess with making bread crumbs you can use purchased bread crumbs from a canister for this recipe. That’s what I did.
- Category: Cakes
- Method: Bake
- Cuisine: French
Keywords: Madeleines, mini cakes, French recipes,