Ingredients:

  • 1 cup all-purpose flour (120g)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (1 stick or 113g), melted and cooled slightly
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional for flavor)
  • 1 1/2 cups all-purpose flour (180g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (2 sticks or 226g), softened
  • 1 1/2 cups granulated sugar (300g)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk (120ml)
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup unsalted butter (1/2 stick or 57g), softened
  • 2 cups powdered sugar (240g)
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (as needed for consistency)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease and flour a madeline pan.
  2. In a bowl, whisk together 1 cup flour, baking powder, and salt.
  3. In a separate bowl, beat the eggs and sugar until pale and thick (about 3-4 minutes). Stir in the melted butter, vanilla extract, and lemon zest.
  4. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix.
  5. Spoon batter into madeline molds, filling each cavity about 2/3 full.
  6. Bake for 10-12 minutes, or until the edges are golden and the center springs back when touched.
  7. Let them cool in the pan for 2-3 minutes before transferring to a wire rack.
  8. Prepare a 9x13-inch baking dish or 9-inch round cake pans by greasing and flouring.
  9. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  10. Cream the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  11. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  12. Alternately add the dry mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  13. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  14. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  15. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
  16. In a mixing bowl, beat the softened cream cheese and butter until smooth.
  17. Gradually add powdered sugar and vanilla extract, mixing until creamy. Add milk a little at a time for smoother consistency.
  18. Once the cake is completely cool, place it on a serving platter.
  19. Spread a generous layer of cream cheese frosting over the top and sides of the cake.
  20. Crumble Madeline cookies on top for decoration and additional flavor.