Lemon Vanilla Madeleines

Backstory: I have spent a small fortune on the delicious petite French cake 3-packs at Starbuck’s. When they’re not in view near the register, I always ask the salesperson if they would mind checking the back, please. I’ve even gone so far as to ask if there is a barcode on the stock box so I could just get a bunch at a time. (There isn’t, and for some reason, purchasing 30+ individual packages of Madeleines didn’t seem like a good idea at the time.)

Frontstory: Last fall, I was minding my own business, flipping through the September issue of one of my favorite home magazines, Canadian House & Home, when what did appear on page 106?! A recipe for madeleines! I wasn’t looking for it; yet, there it was. Despite the fact that I am NOT a baker, I decided to buy a madeleine pan, and try my hand at making some petite French cakes. The following is a slight adaptation of that recipe.

Y’all. It is the simplest, easiest, melt-in-your-mouth-iest recipe ever! Plus, the batter can be made ahead and kept in the refrigerator for a few days. Perfect +1 (or +5) for tea!

Ingredients: makes about 16 petite cakes

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• zest of 1 lemon
• 5 tablespoons unsalted butter
• 1 tablespoon honey (I used orange blossom honey.)
• 3 large eggs
• 1/2 cup sugar
• 1 tablespoon light brown sugar
• 2 teaspoons vanilla extract
• extra virgin olive oil (EVOO) for pan

• Preheat oven to 350.
• Combine first 3 ingredients in a small bowl.
• Melt butter and honey in a small saucepan over medium heat.
• Add eggs, sugars, and vanilla to another small bowl, and mix using a hand or stand mixer for about 2 minutes.
• Stir flour mixture into sugar mixture.
• Mix in butter/honey.

This is where I messed up the first time I made these: The original recipe called for the madeleine pan to be greased and dusted with flour, as pictured above. Clearly, I didn’t do that part right because the resulting cakes didn’t really take on the shape of the pan. Keep reading; you’ll see what I mean 🙂

• Oil the pan liberally with EVOO.
• Use a tablespoon to scoop/pour batter into center of each well, being careful not to fill the wells completely.
• Bake until golden brown and just set in the middle, about 7 – 10 minutes.

• Remove from pan, and serve immediately.

First round, flour dusted pan petite cakes

I prefer the shape and darker caramel color of the oiled pan only madeleines, but both versions tasted yummy!