My F&W
quick save (...)

Lemon Cornmeal Madeleines

  • SERVINGS: makes about 3 dozen
  • FAST

Light and delicate, these cakes require only a few minutes of mixing and baking. If you don't have a madeleine pan, you can bake them in a mini-muffin pan.

Plus: More Dessert Recipes and Tips

  1. 4 tablespoons unsalted butter, softened
  2. 1/2 cups all-purpose flour
  3. 1/2 cup cornmeal
  4. 1/2 cup sugar
  5. Grated zest of 2 lemons
  6. 1 teaspoon cream of tartar
  7. 1/2 teaspoon baking soda
  8. Pinch of salt
  9. 1 large egg
  10. 1/4 cup plus 2 tablespoons heavy cream
  11. 1/2 teaspoon vanilla extract
  1. Preheat the oven to 350°. Generously brush madeleine molds with some butter.
  2. In a medium bowl, combine the flour, cornmeal, sugar, lemon zest, cream of tartar, baking soda and salt. In another bowl, slightly beat the egg. Whisk in the cream and vanilla, then add 2 tablespoons of the melted butter. Add the cream mixture to the dry ingredients and mix just until blended. Spoon the batter into the molds, filling them half way.
  3. Bake for 10 to 12 minutes, or until the cakes spring back when pressed lightly. cool briefly, then loosen with the point of a table knife and let cool on a rack.

Suggested Pairing

Lemony notes in the madeleines mingle enticingly with a citrusy, aromatic Muscat de Beaumes-de-Venise, such as a Georges Duboeuf or the non-vintage Prosper Maufoux.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.