Green Tea Madeleines with Lemon Glaze — French Tea
Green Madeleines
Delicate French madeleines infused with green tea and bright lemon glaze for a charming tea-time treat.
Nutrition (per serving)
These green tea madeleines are a small French pleasure—light, buttery shell cakes gently flavored with green tea (matcha) and brightened with lemon. They feel elegant on a tea tray but are simple enough to make on a quiet afternoon when you want something comforting and a little refined.
I love serving them warm with a pot of green tea: the floral notes of the tea echo the matcha in the cakes, while the lemon glaze adds a tangy, glossy finish. They’re perfect for a tea-time gathering or as a sweet little treat any day.
Ingredients
- Tea (Green):2 tsp
- All-purpose flour:1 cup
- Granulated sugar:2/3 cup
- Baking powder:1 tsp
- Salt:1/8 tsp
- Large eggs:3 pieces
- Unsalted butter (melted):1/2 cup
- Vanilla extract:1 tsp
- Lemon zest:1 tsp
- Confectioners' sugar:1 cup
- Fresh lemon juice:2 tbsp
- Milk:1 tbsp
- Butter for pan (softened):1 tbsp
Instructions
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Preheat the oven to 375°F. Generously brush a 12-cavity madeleine pan with the softened butter and dust lightly with flour, tapping out the excess.
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In a mixing bowl, whisk the eggs, granulated sugar, and salt with an electric mixer on high until pale and thick, about 3–4 minutes—the batter should form ribbons when the whisk is lifted.
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Sift together the flour, baking powder, and green tea powder directly over the egg mixture. Gently fold with a spatula until just combined, being careful not to deflate the batter.
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Fold in the melted butter, vanilla extract, and lemon zest until the batter is smooth and glossy.
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Spoon or pipe the batter into the prepared madeleine cavities, filling each about three-quarters full. Tap the pan once on the counter to settle the batter.
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Bake for 10–12 minutes, rotating the pan halfway through, until edges are golden and the centers spring back. Remove from oven and let the madeleines cool in the pan for 2 minutes, then transfer to a wire rack.
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While warm, whisk the confectioners' sugar with lemon juice and milk to a smooth glaze. Dip the tops of each madeleine into the glaze or drizzle with a spoon. Let the glaze set briefly before serving.
Tips & Notes
- Use good-quality matcha (culinary grade works well) for the cleanest green-tea flavor and color.
- Don't overmix the batter—fold gently to keep the madeleines light and to help them develop the classic hump.
- If you have time, chill the batter 10–15 minutes before baking; it helps the madeleines rise and form a better shape.
- Serve warm with a pot of green tea to echo the matcha flavor and make it a true French tea-time moment.
