The Madeleine Cake

Why You’ll Love This Recipe

I absolutely love making The Madeleine Cake because it brings the delicate flavors and texture of classic madeleines into a whole new form. This cake captures the light, airy, and buttery essence of the traditional French madeleine cookies but in a rich, moist cake. Infused with vanilla and a hint of citrus, it’s simple yet elegant. The texture is perfectly light and slightly crumbly, and the subtle sweetness makes it the perfect pairing for tea or coffee. It’s a comforting and beautiful dessert, ideal for afternoon gatherings, or just a sweet treat to enjoy any day of the week.

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, melted and cooled

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• Zest of 1 lemon (or orange for a different flavor)

• 1/2 cup whole milk

• Powdered sugar, for dusting (optional)

For the Glaze (optional):

• 1/4 cup powdered sugar

• 1 tablespoon fresh lemon juice (or orange juice)

• 1/2 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Whisk the Wet Ingredients: In a large bowl, beat the eggs and sugar together until pale and fluffy, about 3-4 minutes using an electric mixer. Add the melted butter, vanilla extract, and lemon zest, and whisk to combine.

4. Add the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix.

5. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

6. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Glaze (optional):

7. Prepare the Glaze: While the cake is cooling, whisk together the powdered sugar, lemon juice (or orange juice), and vanilla extract in a small bowl. If the glaze is too thick, add a little more juice to reach your desired consistency.

Finish and Serve:

8. Glaze the Cake: Once the cake has cooled, drizzle the glaze over the top of the cake, letting it drip down the sides. If you prefer, you can also dust the top of the cake with powdered sugar for a simple finish.

9. Serve: Slice and serve the cake as is, or pair it with a cup of tea or coffee for the ultimate treat.

Servings and Timing

This recipe makes about 8-10 servings. The prep time is about 15 minutes, and the baking time is around 25-30 minutes, making the total time approximately 1 hour, including cooling.

Variations

If I want to add more flavor, I sometimes substitute the lemon zest with orange zest or a combination of citrus fruits. For extra richness, I add a handful of finely chopped almonds or hazelnuts to the batter for a nutty twist. You can also drizzle a chocolate glaze over the cake for a more indulgent version.

Storage/Reheating

This cake stores well at room temperature for 3-4 days in an airtight container. If you have leftovers, you can also refrigerate the cake for up to 5 days. To reheat, simply microwave a slice for about 10-15 seconds or warm it in the oven at 300°F (150°C) for about 5 minutes.

FAQs

Can I make this cake ahead of time?

Yes! This cake can be made a day or two ahead of time. The flavor actually improves as it sits, and it’s perfect for making in advance for gatherings or parties.

Can I freeze this cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. To thaw, simply leave it at room temperature for a few hours before serving.

Can I make this cake without a glaze?

Yes, you can skip the glaze if you prefer a simpler version of the cake. It’s delicious on its own, and the texture is still light and fluffy without the glaze.

Can I use a different citrus fruit instead of lemon?

Absolutely! You can use orange, lime, or even a combination of citrus fruits to flavor the cake. Each will bring a unique and refreshing twist to the recipe.

How do I make this cake fluffier?

To make the cake fluffier, ensure that you don’t overmix the batter once the flour is added. The key is to mix until just combined to keep the cake light and airy.

Conclusion

The Madeleine Cake is a delightful dessert that captures the delicate flavors of classic madeleines in a whole new way. Its light, airy texture and buttery flavor, combined with the tangy sweetness of lemon (or orange), make it a refreshing treat for any occasion. Whether you enjoy it on its own or with a drizzle of glaze, this cake is sure to be a favorite. It’s simple, elegant, and always a crowd-pleaser, making it the perfect dessert for any time you’re craving something comforting and delicious!

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