Recipe for Lemon Poppyseed Madeleines with Lemon Cream Cheese Icing. Light sponge cake texture with a wonderful lemon zest flavor. These Lemon Madeleines are perfect bite size cake servings and easy to freeze.
Soft light sponge texture with a great lemon flavor and a poppyseed crunch. Cute shape made with a Madeleine pan that will have you looking like a French pastry chef. Dip them in a lemon zest cream cheese frosting for a perfect combo.
Lemon Poppyseed Madeleines with Lemon Cream Cheese Frosting
Recipe for Lemon Poppyseed Madeleines with Lemon Cream Cheese Icing. Light sponge cake texture with a wonderful lemon zest flavor. Perfect bite size cake servings and easy to freeze.
- 3/4 cup (190 g) all purpose flour
- 1 tsp baking powder
- 2 Tbsp poppy seeds
- 8 Tbsp melted unsalted butter
- 1/2 cup ( 125 g) organic raw sugar
- 3 whole eggs
- 1 egg white
- 2 tsp lemon zest
- 1 package room temp cream cheese cut into cubes
- 1/4 cup (62.5 ml )coconut milk
- 2 cups (500 g) powdered sugar
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 Tbsp vanilla extract
Grease individual Madeleine cups in tray. Preheat oven to 375 F.
Whisk together dry ingredients in a small bowl.
In bowl for stand mixer on medium, combine butter, sugar, eggs, and egg white thoroughly with paddle attachment.
Then slowly spoon dry ingredients into stand mixer.
Fill each madeleine cup 3/4 full and bake for 10 min.
Combine all ingredients into a clean stand mixer bowl.
On medium with whisk attachment, whip until creamy.
Can add more powdered sugar or coconut milk for desired consistency.