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The Madeleine Cake

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The Madeleine Cake is a delicate and airy dessert inspired by the classic French madeleine cookies. With a rich, buttery flavor, a hint of citrus, and a moist texture, this cake is perfect for tea time, afternoon gatherings, or any special occasion. Whether enjoyed on its own or with a glaze, it’s a simple yet elegant treat that’s always a crowd-pleaser

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

Instructions

  • Prepare the Cake:

    • 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.

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

    • 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.

    • 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.

  • 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.

    • 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):

    • In a small bowl, whisk together the powdered sugar, lemon juice (or orange juice), and vanilla extract. If the glaze is too thick, add more juice to reach your desired consistency.

  • Finish and Serve:

    • Once the cake has cooled, drizzle the glaze over the top, letting it drip down the sides. Alternatively, dust the top with powdered sugar for a simple finish.

    • Slice and serve the cake as is, or pair it with a cup of tea or coffee.

Notes

  • For extra flavor, substitute lemon zest with orange zest, or mix citrus fruits for a unique twist.

  • Add chopped almonds or hazelnuts for extra texture, or drizzle a chocolate glaze for a richer version

Find it online: https://avarecipe.com/the-madeleine-cake/