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Citrus season is here, and there’s no better way to embrace it than with sunny citrus madeleines. Brown butter and a mix of Meyer lemon and Cara Cara orange zest flavor these petite French butter cakes, with golden edges that give way to soft and light centers.

Citrus Madeleines
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These cakes remind me of buttery citrus clouds, especially blissful when devoured slightly warm with a dusting of powdered sugar.

Here’s to bringing a little sunshine into the kitchen!

Citrus Madeleines

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Citrus Madeleines

Citrus Madeleines

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  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 14 minutes
  • Total Time: 39 minutes
  • Yield: 15 madeleines
  • Category: Dessert
  • Method: Bake
  • Cuisine: French
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Description

Citrus season is here, and there’s no better way to embrace it than with citrus madeleines. Brown butter and citrus zest flavor these French butter cakes.


Ingredients

  • 1/2 cup unsalted butter
  • 2/3 cup sugar
  • 1 Tbsp Meyer lemon zest
  • 1 Tbsp orange zest
  • 1 cup flour
  • 2 large eggs, at room temperature
  • 1 Tbsp Meyer lemon juice
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • powdered sugar, for dusting

Instructions

  1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Pour browned butter into a glass measuring cup and let cool for 10 minutes.
  2. Combine sugar, lemon zest, and orange zest in a food processor and pulse for 1 minute. Transfer citrus sugar to a medium bowl and whisk in flour. Combine eggs, lemon juice, vanilla, and salt in a medium bowl and whisk together until frothy, about 1 minute. Add egg mixture to flour mixture and stir with a spatula just until combined. Add the cooled brown butter and stir in just until incorporated. Cover bowl and place in the refrigerator to rest for at least 1 hour, or overnight.
  3. Preheat oven to 350°F and butter and flour a nonstick madeleine pan. Use a 1 1/2-inch cookie scoop (or 2 spoons) to fill molds with a generous tablespoon of batter.
  4. Bake for about 14 minutes, until puffed and golden, and edges spring back to the touch. Remove madeleines from oven and immediately turn out onto a wire rack or clean tea towel to cool. Just before serving, dust madeleines lightly with powdered sugar.
  5. Store in an airtight container at room temperature up to 2 days, or wrap well and freeze.

Notes

Baking pan: Madeleine molds available at Williams Sonoma.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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13 Comments

  1. I picked up extra citrus at the store yesterday. I didn’t have a recipe in mind, just gathering provisions before the wet and windy weekend storm. I already have a madeline pan, now I just need to follow your recipe to make this winter weekend a great one!

    1. That sounds like the perfect way to spend this rainy weekend – I have some more lemon treats in mind too!

  2. Buttery citrus clouds sounds like the perfect title for these! Great little treats for an afternoon tea! 🙂