Introduction: Madeleines French Butter Cakes

About: I'm a self taught polymer clay artist / sculptor making figurines, dolls and accessories. I sell my artworks in pop culture conventions and in my Etsy shop. I also make crafting and sculpting video tutorials…

Madeleines are buttery, lemony moist bite-sized cakes that makes a delicious afternoon tea time treat and a great addition to a petit four. They are also a delicious sweet treat for packed lunches or picnics.

Their signature sea shell shape is so cute and I just found mine at Daiso. But if you do buy a mold, buy a non-stick one so that you don't need to butter and flour the mold. That's one less step to remember.

This recipe makes about 14 pieces of cakes.

Step 1: Ingredients

  • 60 grams powdered sugar
  • 60 grams pastry / cake flour
  • 70 grams melted unsalted butter
  • 1 egg
  • 2 teaspoons of milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • zest of 1 lemon

Step 2: Cake Batter

In a bowl, combine the milk, egg, powdered sugar and lemon zest and whisk the mixture. Then add in the sifted flour and baking powder and fold the mixture with a spatula.

Pour in the cooled melted butter in the batter and mix again.

Let the mixture rest for 20 minutes. During this time you can preheat your oven to 180 degrees convection oven (190 degrees celsius conventional oven).

Step 3: Baking the Cake

Grease the mold with butter and flour to prevent the cake from sticking to it. If you're using a non-stick mold, you can forego with this step.

Spoon in the batter about 2/3 of the mold and bake at 180 degrees celsius convection (190 degrees celsius conventional oven) for 12 minutes.

When the cake has risen and well browned, place them on a cake rack to cool. Then dust with powdered sugar.


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