Lemon & Cardamom Madeleines

IMG_2172 edit 3

1 IMG_2222 edit

Madeleines are so much fun to make at home, especially because they are best when eaten warm and crispy from the oven. The batter is easily flavoured with spices, zests, lavender, rose water or vanilla and it can be conveniently stored in the fridge for up to 2 days. To achieve that classic madeleine hump, make sure to refrigerate the batter for at least 12 hours before baking.

Lemon & Cardamom Madeleines

Adapted from David Lebovitz’s Lemon Glazed Madeleines 


1 1/4 cup all-purpose flour (175g)
1/4 teaspoon ground cardamom
3 large eggs, room temperature
2/3 cup granulated sugar (130g)
Rounded 1/8 teaspoon salt
9 tablespoons unsalted butter (120g), melted and cooled to room temperature
Zest of one lemon
Seeds of 1/2 vanilla bean


Whisk to combine the flour and ground cardamom.

Add the lemon zest and vanilla seeds to the melted butter and whisk to combine.

Add the sugar, salt, and eggs to the bowl of a stand mixer fitted with the whisk attachment and beat for 5 minutes on medium speed until thickened (hand beaters will work as well).

Sift the dry ingredients over the egg mixture and fold with a spatula until no streaks of flour remain.

Add the melted butter to the bowl and quickly fold the ingredients together just until the butter is incorporated.

Scrape the batter into a glass bowl, press a piece of plastic wrap onto the surface of the batter and chill the bowl in the refrigerator for at least 12 hours and up to 2 days.

To bake:

Preheat the oven to 425° F.

Brush the madeleine molds with a small amount of melted butter, and once it has cooled dust with flour and tap out the excess.

Use a spoon to place a small scoop of the batter in the center of each mold. The molds should be approximately 3/4 full, but make sure to leave the batter mounded in the center to achieve the classic hump.

Bake the madeleines for 8-9 minutes, or just until they spring back to the touch.

Immediately knock the madeleines out of the tray and onto a wire rack to cool.

They are best when eaten the same day, and even better when hot and crispy from the oven. Store in an airtight container at room temperature for up to 3 days.

Short ‘n Sweet: Buttery Poppyseed & Citrus Cookies

One of the perks of being a baker is that gift giving becomes a whole lot less agonizing when almost everyone you know would be happy with a fresh batch of homemade cookies.

Having spent the last month reading and testing in the hopes of discovering some of the best adventurous cookie recipes, I was disappointed when I realized that I still hadn’t found the perfect basic slice-and-bake shortbread. I quickly narrowed my search down to two recipes (via Smitten Kitchen and Southern Living), chose orange zest and poppyseeds as my flavourings, and sliced up some cookies to sample.

While the difference was barely perceivable, my tasters settled on the more traditional recipe from Smitten Kitchen. Because this shortbread was slightly less sweet, the individual flavours of the butter, orange zest, and poppyseeds came through the strongest.

With this recipe in my arsenal, I can easily put together a personalized cookie package that is as unique as the person I bake it for. And now that the shortbreads are sorted, maybe it’s time to start thinking about making a cake… ‘Tis the season after all.