This week features lemon madeleines. These spongy, airy, individual lemon butter cakes baked in into their classical seashell shapes are a must try. Sure, you may be thinking that these are going to be like that lemon pound cake you had last Tuesday… but they’re not! These are light, delicate, and they’ll make you appear on the upper end of sophistication.
Madeleines are easy enough to make but the key is allowing the batter to chill just before baking so that they puff right up rather than baking flat and dense. So give it a shot and have fun with this decadent dessert.
“Spongy, airy lemon cakes!"
Prep Time: 30 minutes Total Time: 45 minutes Serving Size: 25 cakes
1 1/3 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
6 lemons, zest
1 tablespoon honey
2 teaspoons anise extract
8 ounces melted butter
1/4 cup whole milk
1 cup confectioners sugar
1/4 cup lemon juice
1 teaspoon yellow food dye
Sift together flour, baking powder, and salt.
In a separate bowl, whisk together granulated sugar, lemon zest, and the eggs until smoothy and slightly frothy.
Add the honey and anise extract
Fold in the dry ingredients.
Mix in the butter and milk until well combined.
Chill in the freezer for 15 minutes.
Fill well oiled madeleine pans to the rim and bake for 12 minutes at 350°F.
Allow to cool to room temperature.
Meanwhile, mix together confectioners sugar, lemon juice, and yellow food dye until smooth.
Dip madeleines groove side down into the glaze and allow the glaze to run off.
*Swap out the lemon for fresh squeezed orange!
*Don't be shy with the cooking spray. These babies will stick if they get the chance.
Nutrition Information %Daily Value
Serving Size: 1 Serving *Based on a 2000 calorie diet
Calories: 140 Added Sugars: 9g Vitamin A 8%
Total Fat: 8g Vitamin B6 1%
Saturated Fat: 5g Vitamin B12 4%
Cholesterol: 46mg Vitamin C 1%
Sodium: 51mg Vitamin D 2%
Potassium: 26mg Iron 6%
Total Carbohydrates: 15g Calcium 3%
Dietary Fiber: 0g Riboflavin 6%
Protein: 2g Folate 6%