Just in time for Mother’s Day.
A delicious lemon and lavender infused version of the classic Madeleine, these little “cakes” are perfect with a cup of tea and a good book.
Notes: Although it can be rather frustrating to come across recipes with a small amount of a particular flour, the coconut flour in this recipe really does add a delightful springy quality to these madeleines. The recipe will still work if you sub more of the gluten-free all-purpose flour, but the results will be slightly different.
Lemon Madeleines with Lavender Glaze
- 1 1/3 cups all-purpose gluten-free flour mix (click here to see my basic flour blend)
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder (Hain brand or homemade for corn-free)
- 1/4 teaspoon salt
- 1/4 teaspoon xanthan gum or guar gum (I use Authentic Foods xanthan gum for a corn-free variety)
- 2/3 cup + 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract (I use Frontier brand or homemade for corn-free version)
- 2 tablespoons lemon juice
- 1 tablespoon finely minced lemon zest
- 1/2 cup canola OR coconut oil
- 3 large eggs
- 2 egg yolks
→ In the bowl of an electric mixer fitted with a paddle attachment, add the sugar, vanilla extract, lemon juice, lemon zest, oil, eggs, and egg yolks. Mix on medium speed until thick and smooth, approximately 3 minutes.
→ Add the remaining ingredients: gluten-free all-purpose flour, coconut flour, baking powder, salt and xanthan gum. Mix on medium-low speed until thoroughly mixed and smooth, approximately 1 1/2 minutes.
→ Let batter “rest” and set aside for 30 minutes while the oven preheats to 400 degrees.
→ Prepare your Madeleine pans by liberally coating them with coconut oil, shortening or butter (if you eat dairy).
→ Pipe or spoon a tablespoon of batter at a time into each prepared mold.
→ Bake in the center of preheated oven for 6-8 minutes or until edges are just starting to turn golden and the cakes spring back when touched. Do not over-bake. The cakes will have “humped” backs and may even have a small crack at the top of the hump. This is normal!
→ Remove the pan from the oven and carefully bang the pan onto a counter and allow the hot madeleines to tumble out. Cool on wire rack.
→ Dip the “shell” side of the madeleine in glaze and allow to set up. Then store in an airtight container.
- 1 1/4 cups powdered sugar or corn-free powdered sugar
- 1 tablespoon dried culinary lavender
- 1/3 cup milk or milk substitute
→ In a small saucepan bring the milk and lavender to a boil. Turn off heat and allow to sit for 10 minutes. Strain into a bowl to remove lavender buds.
→ Add the powdered sugar and stir until smooth.