Citrus and butter baked into a petite tea cake. What could be more simple or lovely? I had my first Madeline when I was 16 years old and have never looked back. They are a great excuse to have cookies for breakfast so for that reason alone they are a favorite of mine. I am very much a food purist and when a few ingredients make such a elegant and refined little spongy cake with just a tiny crisp edge I am all in.
You do need a Madeline pan which is a specialized cake pan divided into 12 scalloped divots. Online you can find many different Madeline recipes and I have to tell you I was surprised how many of them talked about how complicated it is to make a proper Madeline. I never thought they were difficult to make and you shouldn't either. Like any cake or cookie - resist the urge to continue mixing the batter after the ingredient are already incorporated.
I substituted Ruby Red Grapefruit for the lemon and it was really nice.
There is no need for a mixer, the batter comes together very easily with just a Tovolo whisk.
The recipe is very straighforward.
Yields: 12 Prep Time: 10 minutes Cook Time: 7 - 10 minutes
2 large eggs
1/2 cup sugar
1 T grated grapefruit zest (if making lemon, grated zest from 1 medium lemon)
1 T fresh squeezed grapefruit juice from above grated fruit (same if using lemon)
2/3 cup all purpose flour
1.4 cup butter, melted and cooled
Preheat oven to 350F degrees. Generously spray or butter Madeline Pan.
Beat eggs and sugar in a large bowl until very light and thick. Very gentle fold in zest, juice, and flour. Add butter until all ingredients until thoroughly combined. Be careful not to overbeat.
Fill molds until 2/3 full. Bake for 7-10 minutes or until set and edges are golden. Cool 2 minutes. Carefully transfer Madelines fluted side up to rack to cool. Dust with powdered sugar if preferred.