I picked up my Madeleine pan today at Williams Sonoma. The assistant offered me a recipe and although I already had one I took it anyway as my research has shown that there seems to be a zillion paths to the perfect Madeleine. The recipe was quick and easy i.e. no resting of the dough etc. So, I used it as a basis but threw in some adaptations along the way.


1/2 cup all-purpose flour

1/2 tsp. baking powder

1 egg

1/3 cup brown sugar (instead of granulated)

Grated zest of 1/2 a lemon

5 Tbs. softened unsalted butter

Lemon Glaze

(An add-on adapted from David Lebovitz’s recipe, which will be attempted in its entirety at a future date)

3/4 cup (150g) powdered sugar

1 tablespoon freshly-squeezed lemon juice

2 tablespoons water


Position a rack in the lower third of an oven and preheat to 375°F. Generously butter the molds of a 12-place Madeleine pan and dust with flour, tap off any excess, and place in the fridge or freezer (10-15 mins).

Sift together the flour, baking powder and salt into a bowl and set aside. In another bowl.

Combine the egg, lemon zest and brown sugar and beat lightly. Stir flour mix into the egg mixture until well combined.

Add reserved butter and beat just until it is all incorporated thoroughly. Don’t overmix. Place in the fridge for approx. 10 mins.

Spoon the batter into the prepared molds, filling each one about 1/2 to 3/4 full.

Bake until the Madeleines are light brown around the edges and on the bottom, 12-15 minutes. Remove from the oven and immediately remove the Madeleines from the pan to a wire rack.

The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.

Recipe notes that it makes 12 Madeleines, however I only got 10 taystay cakes! Oh well.