Lemon Madeleines

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Indulge in these delightful Lemon Madeleines! Picture this: a soft, buttery sponge inside with a crispy scalloped exterior, all infused with the zingy goodness of lemon and topped with a tangy lemon glaze. These little treats are like rays of sunshine in your teatime.

Lemon Madeleines

Course Dessert


  • – 2 large eggs at room temperature
  • – 1/2 cup sugar
  • – 1 teaspoon honey
  • – 1 and 1/4 cups all-purpose flour
  • – 1/2 teaspoon baking powder
  • – 1/4 teaspoon salt
  • – 1/2 teaspoon vanilla extract
  • – 1/2 cup unsalted butter melted
  • – Zest from half a lemon


  • Whip up a storm by beating together eggs, sugar, and honey until it turns thick, light, and ribbony. This is the secret to the airy texture.
  • Gently sift in flour, baking powder, and salt. Carefully fold them in, preserving that precious air.
  • Introduce melted (but not too hot) butter, vanilla extract, and lemon zest. Fold until just blended.
  • Cover the batter with plastic wrap, ensuring it touches the surface, and let it chill in the fridge for 3-4 hours. A cool batter is the key to the perfect texture.
  • While waiting, prepare your Madeleine pan by buttering and dusting with flour. A muffin pan works too!
  • Spoon the chilled batter into the pan (about 1.5-2 tablespoons per cavity) and refrigerate for 15 minutes as your oven preheats.
  • The magic baking technique: Preheat to 425°F. Bake for 3 minutes, turn off for 8 minutes, then turn on to 320°F for 2-3 minutes until golden. Voila—the classic Madeleine hump!
  • Serve warm! Optionally, dust with powdered sugar or coat with a lemon frosting. They keep well at room temperature in an airtight container for 2-3 days, but they’re at their best when fresh. Enjoy every delightful bite!

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