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Madeleine Cake

Sliced Madeleine cake on parchment paper and mesh ribbon.
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Madeleine cake (gâteau Madeleine in French) is a light, fluffy, and sharing version of the traditional madeleines. This delicious dessert is made in just 45 minutes using simple pantry ingredients  - no special madeleine pan required.


  • 3 large eggs, room temperature
  • 3/4 cup (150 g) brown sugar
  • 1 stick + 1 1/2 teaspoons (120 g) unsalted butter, melted
  • 2 tablespoons grapeseed oil
  • 1 tablespoon lemon juice
  • 2 lemons, zest
  • 1 cup + 2 teaspoons (130 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 pinch of salt

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

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  1. Preheat the oven to 355 degrees F/180 degrees C. Using a pastry brush and softened butter, brush an 8-inch/20 cm round cake pan or charlotte mold. Sift flour, baking powder, and salt using a flour sifter in a bowl. In a microwave-safe bowl, melt butter and let it cool.

  2. To make the batter, in a large mixing bowl, whisk eggs and brown sugar at high speed with an electric or stand mixer fitted with the whisk attachment for about 5 minutes. Add warm melted butter, oil, lemon zest, and lemon juice to the egg mixture and combine. Add dry ingredients and gently smooth the mixture with a rubber spatula.

  3. Pour the batter into the prepared cake pan and bake in the hot oven for 30 minutes. Check the cake's doneness with a toothpick or a sharp knife: the cake is ready if they come out clean. Let the cake cool for a few minutes, remove it from the mold, and cool down on a wire rack for 15 minutes. Dust the cake with confectioners' sugar if desired.


  1. Whisk the egg and sugar mixture for a long time, not less than 5 minutes, to aerate the preparation.
  2. Make sure to cool down the melted butter.





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