Madeleines with Lemon Glaze

 

These delicious olive oil madeleines have the signature hump and are moist and full of flavor! They are the perfect afternoon snack and are so easy to make!

 

 

 

The Cake 🎥

YOU WILL NEED

VANILLA CAKE MIX
WET INGREDIENTS

4 large eggs (about 252g, weighed with shell)
¾ cup mild, extra virgin olive oil (150g)
⅓ cup milk (80g)
3 tablespoons heavy cream (45g)
1 tablespoon honey (23g)
1 tablespoon lemon zest

 

INSTRUCTIONS
  • Brush three 12-capacity madeleine pans with olive oil or melted butter and dust with flour. 
  • Beat eggs at high speed for 3 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until well combined.
  • Add the milk, heavy cream, honey and zest. Stir in cake mix and mix until just combined.
  • Refrigerate for 30 minutes. 15 minutes before taking the madeleine dough out of the fridge, preheat oven to 350°F and place madeleine pans in freezer.
  • Remove dough from fridge and pipe or spoon the dough into madeleine shells filling each about ¾ full (the dough will be runny).
  • Bake for 10-12 minutes or until brown on the bottom. Remove from madeleine pans with the back of a knife. 

The Glaze 

YOU WILL NEED

INGREDIENTS

½ cup powdered sugar (56g)
1 tablespoon lemon juice
½ tablespoon water

 

INSTRUCTIONS
  • Mix powdered sugar, lemon juice and water until smooth.
  • Dip the scalloped side of the warm madeleines in the glaze.
  • Set the madeleines scalloped side up on a cooling rack and allow to set before storing.
  • Madeleines are best enjoyed warm the day of baking, but can be stored for 1-2 days in an airtight container.

 

Customize your cake mix product box with this 4" x 6" recipe label!

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Vegan Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
  • Stir all wet ingredients together.
  • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
  • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
  • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for about 10 minutes before unmolding.
  • Cool cake completely before frosting.