Lemon Olive Oil Madeleines

When Marcel Proust dipped his madeleine into his cup of tea, a powerful memory from his childhood emerged that led him to write the classic novel, “Remembrance of Things Past. ”  Imagine such a table from nostalgic past, set for afternoon tea, bursting with memories, sparked by the delicate flavor of this simple yet elegant, shell-shaped cake.


2 eggs

2/3 cup sugar

¼ teaspoon salt

1 cup flour

½ teaspoon baking powder

½ cup olive oil

zest of lemon

½ teaspoon vanilla


4 tablespoons powdered sugar

½ lemon, juiced


Lightly coat the madeleine mold with olive oil.  Preheat oven to 350°

In a bowl of an electric mixer, whip eggs, sugar, and salt until thicken, about 5 minutes.

Sift in the flour and baking powder.  Use a large spatula to gently fold in the flour, do not over mix.

Drizzle the olive oil into the batter and mix to incorporate.  Add the vanilla and lemon zest.

Cover and refrigerate for at least 1 hour. (Batter may be chilled for up to 12 hours.)

Make the glaze in a small bowl by stirring together the powdered sugar and lemon juice.  Mix until smooth and creamy.

Scoop batter into madeleine mold, filling 2/3 full.  Bake for 10 minutes and unmold on a cooling rack.  While still warm, dip both sides of each cake in the glaze.  Set back on a cooling rack. Serve with tea.