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Madeleine Cake

Sliced Madeleine cake on parchment paper and mesh ribbon.
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Madeleine cake is a sharing-size version of the classic French madeleine, baked as a single round cake rather than shell-shaped cookies. It has the same buttery, lemony sponge, comes together in 45 minutes, and needs no special madeleine pan.

Ingredients

Scale
  • 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

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Instructions

  1. Preheat the oven to 355°F (180°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 into a bowl using a flour sifter. In a microwave-safe bowl, melt butter and let it cool.
  2. To make the batter, 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 the dry ingredients, then 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 the toothpick or knife comes out clean. Let the cake cool for a few minutes, then remove it from the mold and cool it on a wire rack for 15 minutes. Dust the cake with confectioners' sugar if desired.

Notes

  1. Whisk the egg and sugar mixture for at least 5 minutes to aerate the mixture.
  2. Make sure the melted butter cools down.

Nutrition

Find it online: https://www.bakinglikeachef.com/madeleine-cake/