Lilac Madeleines with Maple Lemon Glaze

Delicate, buttery madeleines infused with floral lilac syrup and finished with a soft maple-lemon glaze. These tender little cakes taste like spring in every bite.

Yield
8 large madeleines (or 12 standard-size)

Prep Time
15 minutes, plus 20 minutes resting time

Bake Time
14 minutes per batch (8–10 minutes for standard pans)

Ingredients
For the Madeleines

1 teaspoon melted butter for the madeleines tray
2 large eggs
3 oz (80g) caster sugar
3½oz (100g) butter, melted and cooled slightly
2 Tablespoons (30g) honey
1/2 lemon, zest only
1 teaspoon fresh lemon juice
3 ½ oz (100g) all-purpose flour
¾ teaspoon baking powder
2 teaspoons dry lavender flowers
3 teaspoons lavender extract

Lilac Syrup

1 cup fresh lilac blossoms (just florets, no green stems)
1 cup sugar
1 cup water
Optional: 1-2 teaspoons of lemon juice (helps preserve the color and adds brightness)

Maple Lemon Icing

3 oz powdered sugar
1 teaspoon of maple syrup
1/2 teaspoon fresh lemon juice
Tiny pinch of salt
A few drops of vanilla extrat

Make the Lilac Simple Syrup

Gently remove the lilac florets from the stems, discarding all green parts, which can taste bitter.
Lightly rinse and pat dry.
In a small saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves.
Remove from the heat and add the lilac blossoms, pressing them down to submerge.
Cover and steep for 20–30 minutes for a subtle floral flavor, or up to 1 hour for a stronger infusion.
Strain through a fine-mesh sieve or cheesecloth.
Stir in lemon juice, if using.
Cool completely and refrigerate for up to 2 weeks.

Make the Maple Lemon Glaze

Whisk together the powdered sugar, maple syrup, lemon juice, salt, and vanilla until smooth.

The glaze should be thick but dippable:

Too thick? Add a few drops of lemon juice.
Too thin? Whisk in a little more powdered sugar.

Make the Madeleines

Preheat the oven to 400°F (200°C).
Brush a madeleine pan with melted butter and lightly dust with flour, tapping out any excess.
In a large bowl, whisk the eggs and sugar until pale, airy, and slightly thickened.
Slowly whisk in the melted butter.
Add the honey, lemon zest, lemon juice, lilac syrup, dried lavender, and lavender extract.
In a separate bowl, whisk together the flour and baking powder.
Gently fold the dry ingredients into the wet ingredients until just combined.
Let the batter rest for 20 minutes.
Spoon the batter into the prepared molds, filling each about three-quarters full.
Bake:

14 minutes for deep vintage madeleine molds
8–10 minutes for standard pans

The madeleines are ready when the edges are lightly golden and the centers spring back when gently touched.

Transfer to a wire rack and cool completely.

Glaze and Finish

Dip the cooled madeleines into the maple lemon glaze, allowing any excess to drip off.

Place on parchment paper and let the glaze set before serving.

Notes

Use only fresh lilac blossoms that have not been treated with pesticides.
Culinary lavender adds a gentle floral note that complements the lilac beautifully.
These are best enjoyed the day they are made, ideally with tea or coffee.

Bon appétit!