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Lemon Olive Oil Basil Madeleines

Fluffy and moist madeleines baked with lemon, olive oil, cornmeal, and basil then topped with a basil infused lemon glaze! This is a great recipe for those who love zingy lemon flavored desserts!
Prep Time 1 hour 40 minutes
Cook Time 15 minutes
Total Time 1 hour 55 minutes
Servings 20 Madeleines
Author Olivia Lam

Ingredients

For the Madeleines:

  • ¾ cup All Purpose Flour
  • ¼ cup Cornmeal
  • ¾ tsp. Baking Powder
  • ¼ tsp. Kosher Salt
  • 2 Large Eggs
  • ⅔ cup Granulated Sugar
  • ½ cup Olive Oil
  • Zest of 1 Lemon
  • ¼ cup Chopped Basil
  • ½ tsp Vanilla Extract

For the Lemon Basil Glaze

  • ¼ cup Lemon Juice
  • 3 Tbsp Chopped Basil
  • 1½ cups Powdered Sugar
  • ½ Tbsp Water
  • Pinch of Salt
  • Lemon Zest (for garnish)
  • Basil Leaves (for garnish)

Instructions

For the Madeleines:

  • In a bowl, add in the all purpose flour, cornmeal, baking powder, and kosher salt, Whisk until the ingredients are evenly combined. Set aside.
  • Add the eggs and granulated sugar to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until the mixture slightly thickens and turns a pale yellow color.
  • Pour the dry ingredients into the egg mixture and gently fold the batter together until everything is well combined. Then mix in the olive oil, lemon zest, basil, and vanilla extract. Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour.
  • Preheat the oven to 350℉. Spray a madeleine mold pan with cooking spray. Transfer the batter into a piping bag and snip off the tip with scissors. Fill each madeleine mold about ¾ of the way. Bake for 15-17 minutes until lightly browned and a toothpick inserted comes out clean. Remove the madeleines from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

For the Lemon Basil Glaze:

  • Add the lemon juice and chopped basil to a microwave safe bowl. Microwave for 45 seconds then let it sit for 5 minutes to allow the basil to infuse. Strain the basil out from the lemon juice, then pour the infused lemon juice into a bowl with the powdered sugar. Whisk until the glaze is combined. Then mix in the water and salt to thin the glaze.
  • When the madeleines have completely cooled, dip the ridged side into the glaze until coated. Allow any excess glaze to drip off. You can use the edge of the bowl to scrape off any excess glaze. Place the madeleines, glazed side up, back onto the wire rack to allow more glaze to drip off. Before the glaze dries, garnish it with basil leaves and lemon zest. Repeat this process to glaze and garnish the remaining madeleines. Enjoy!