Lemon Madeleines

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I can remember the first time I had a Madeleine. My aunt took my parents, my now husband (then fiancé) and I to the French restaurant, Chez Lucienne in Harlem. After we dined on mussels and pomme frites, the waiter brought out this basket of what looked like little cakes dusted with confectioners sugar. The aroma that emanated from the basket was intoxicating. I was told that they were Madeleines. I’d heard of them, but had never tasted one. When I tasted a Madeleine for the first time, it tasted like warm vanilla sugar. They were amazing! I couldn’t believe I’d gone so many years without having one. I almost ate the whole basket myself!

So, of course when my then fiancé and I were getting married, I added a Madeline pan to our registry. I was so excited to use it, but I was so busy planning the wedding. I figured I’d use it after. Then, it was the honeymoon, then a summer vacation, the baby, house hunting, moving, and settling in. Which brings me to the present…. seven years later! I suddenly realized that I never used that pan! Now was the time!

I started experimenting with different recipes. Truthfully, I couldn’t find a recipe that gave the Madeleines the moistness that I wanted them to have. So I put together my own recipe and added an ingredient that is non-traditional with the French pastry….Buttermilk. I use buttermilk in most of my baking, especially with cakes. It gives cakes the moistness that whole milk does not. I even add some buttermilk if I’m making a boxed cake. But, if you want to use a traditional recipe and don’t feel comfortable using the buttermilk, then leave it out.

Start with spraying your Madeleine pan with non-stick spray or melted butter.
Beat the eggs and sugar. When thoroughly mixed, add the vanilla, lemon zest, flour and baking powder. Mix again. Then add the buttermilk and melted butter. Place the bowl in the refrigerator for an hour. Scoop the batter out with a cookie scoop and place in each cavity. Bake in a 375 degree oven for 10 minutes of until slightly browned. Slightly pop the madeleines out of the pan and onto a cooling rack. I didn’t let them cool in the pan because I love them warm.

Make a glaze of powdered sugar and lemon juice and brush on the shell side of the Madeleine. You can also dip half of one in melted white chocolate. Serve them right away! They are truly the perfect little bite of cake. Bon Appetit!