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Lemon Verbena Madeleine

Lemon Verbena Madeleine recipe image
These Lemon Verbena Madeleines are a sophisticated twist on the classic French tea cake. Light, airy, and slightly tender, they feature a delicate crumb infused with the bright, floral aroma of lemon verbena and fresh citrus zest. The distinctive shell shape rises beautifully during baking, creating a charming presentation. Perfect for afternoon tea, dessert buffets, or as an elegant accompaniment to coffee, these cakes bridge the gap between simple comfort food and refined patisserie. The addition of a light lemon verbena syrup ensures each bite is moist and fragrant, making them an irresistible treat for any occasion.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 877.3
Dietary: Vegetarian
Description
These Lemon Verbena Madeleines are a sophisticated twist on the classic French tea cake. Light, airy, and slightly tender, they feature a delicate crumb infused with the bright, floral aroma of lemon verbena and fresh citrus zest. The distinctive shell shape rises beautifully during baking, creating a charming presentation. Perfect for afternoon tea, dessert buffets, or as an elegant accompaniment to coffee, these cakes bridge the gap between simple comfort food and refined patisserie. The addition of a light lemon verbena syrup ensures each bite is moist and fragrant, making them an irresistible treat for any occasion.
Ingredients
  • 2 cups Unsifted cake flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted butter, softened
  • 1 2/3 cups Granulated sugar
  • 5 large Eggs
  • 1 1/2 teaspoons Vanilla extract
  • 1 cup Lemon verbena syrup (see notes)
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC) with the rack positioned in the center.
  2. 2
    In a medium bowl, sift together the cake flour, baking powder, and salt, then set aside.
  3. 3
    In a large mixing bowl, using an electric mixer fitted with the paddle attachment, beat the softened butter until it is creamy and fluffy.
  4. 4
    Gradually add the sugar to the butter and beat on medium speed until the mixture is very light, pale, and creamy.
  5. 5
    Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
  6. 6
    Beat in the vanilla extract.
  7. 7
    Gradually stir in the flour mixture, blending on low speed until just combined and no dry streaks remain.
  8. 8
    Generously butter the madeleine pans and dust them with flour, tapping out any excess.
  9. 9
    Spoon or pipe the batter into the prepared pans, filling each shell about three-quarters full.
  10. 10
    Use a spatula to level the batter and clean the edges of the pan with a paper towel.
  11. 11
    Bake for 10 to 15 minutes, or until the cakes have risen, formed a small "hump" on the back, and are golden brown. A toothpick inserted into the center should come out clean.
  12. 12
    Remove from the oven and immediately run a thin knife around the edges of each cake to loosen.
  13. 13
    Tip the pans out, turning them right-side up onto a cooling rack.
  14. 14
    While the cakes are still warm, use a thin skewer to prick a small hole in the top of each madeleine.
  15. 15
    Brush or pour approximately 1 teaspoon of warm lemon verbena syrup over each cake, allowing it to soak in.
  16. 16
    Allow the madeleines to cool completely on the rack before serving.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 877.3kcal
% Daily Value *
Total Fat 49.8g77%
Saturated Fat 30.7g154%
Cholesterol 129.0mg43%
Sodium 2613.7mg109%
Total Carbohydrate 97.6g33%
Dietary Fiber 2.0g8%
Sugars 0.2g
Protein 10.1g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To make the syrup: Simmer 1 cup sugar and 1 cup water until dissolved. Add 1/4 cup fresh lemon verbena leaves (or 1 tablespoon dried) and 1 tablespoon lemon juice. Remove from heat, cover, and steep for 15 minutes. Strain and let cool slightly before using.

Store cooled madeleines in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 1 month.

For the best rise, chill the filled pans in the refrigerator for 30 minutes before baking. The contrast between the cold batter and hot oven helps create the signature "hump."

If fresh lemon verbena is unavailable, you can substitute with lemon zest and a drop of almond extract, though the flavor will be less complex.

Keywords: madeleine, lemon verbena, cake, dessert, french pastry, tea cake, citrus, herbal, baking, shell cake, afternoon tea, delicate, fluffy, syrup soaked, vegetarian, classic recipe
Read it online: https://www.chefs-mate.com/recipe/lemon-verbena-madeleine/