There's something very moreish about a classic French madeleine served warm straight from the oven. These lemon madeleines have the delicate shell shape, with a tender crumb, and that unmistakable buttery aroma that fills the kitchen as they bake.
This lemon-kissed recipe is a twist on classic vanilla flavoured madeleines. The zest infuses the cake batter with natural oils, while a touch of juice adds a subtle tang.
Whether you enjoy these lemony cakes alongside an afternoon cup of tea, or with your after dinner coffee, these madeleines are refined, unfussy and irresistibly delicious.
Why you'll love this recipe
- A relatively simple bake that does not require a lot of preparation, and only 10 minutes to bake.
- Uses only a few simple, inexpensive ingredients to create a wonderful light and buttery cakes.
- The perfect sweet treat served warm from the oven with your favourite cup of tea or coffee.
Recipe ingredients
Find the full list of ingredients and quantities in the recipe card below.
- Flour - I use sieved plain flour (all purpose flour) in this recipe.
- Sugar - caster sugar is used as it has a lighter texture and dissolves quickly. I don't recommend substituting with any other sugar in these light sponge cakes. I also use a little icing sugar to dust the madeleines once they are baked.
- Eggs - I use free range eggs in the cake batter.
- Lemon - I use the finely grated zest & juice of a lemon.
- Raising agent - I use baking powder in the cake batter.
- Butter - I use melted and cooled butter to grease the inside of the madeleine tin.
LESLEY'S TOP TIP: Carefully measure out the baking powder as too much will leave the cakes tasting bitter and you also run the risk of the cakes rising too quickly then collapsing.
How to make lemon madeleines
- Whisk together the eggs and sugar in a bowl until light and frothy.
- Gently whisk in the remaining ingredients, starting with the flour and baking powder.
- Once incorporated add the lemon zest and juice.
- Set the batter aside in the fridge to rest for at least 1 hour, or ideally overnight if making ahead.
LESLEY'S TOP TIP: For the best batter allow it to rest in the fridge for at least 1 hour before baking the madeleines. The batter can be made ahead and stored in the fridge until you are ready to bake, ideally the day before. Resting the batter allows the gluten to develop and the flour to properly hydrate, resulting in light, tender, less chewy madeleines.
- When ready to bake, preheat the oven to 200C/180CFan/400F.
- Generously brush a madeleine tray with melted butter then add a little flour to the tray to completely coat it, tapping out any excess flour.
- Using a dessert spoon, add the batter to the madeleine tray, taking care not to overfill the tray, only fill to about ¾ full.
- Bake for 8-10 minutes, or until the mixture has risen in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly.
- Dust with a little icing sugar and enjoy warm.
Recipe variations
- Citrus -lemon can be substituted with other citrus flavours like orange, blood orange or lime. You could also do a combination of citrus fruits.
- Vanilla - for a more classic madeleine you can leave out the lemon and flavour the cakes with a teaspoon of vanilla extract.
- Chocolate - for chocolate madeleines swap 30g of the flour for 30g of cocoa powder.
- Spices - add some dry spices, try a teaspoon of ground cinnamon or ginger.
Serving suggestions
Madeleines were traditionally served as an afternoon tea cake. However, my first taste of madeleines was in a London restaurant along with our after dinner coffee, they were perfect!
Useful hints and tips
- The batter can be made in advance and kept in the fridge until you are ready to bake the cakes.
- Key to the success of baking these simple lemon madeleines, is preparation of the tray. Generously butter and flour the madeleine tray before pouring in the batter. You want the cakes to slip right out of their scallop shaped moulds once baked!
- Chill the cake batter for at least 1 hour before baking, so that you cakes rise properly as they bake.
- You know the cakes are ready when a cocktail stick inserted into the cake comes out clean.
- The traditional madeleine shape is that they look like little scallop shells. One side has a scallop shape from the madeleine tin, the other side of the cake will be domed.
- Allergy advice: soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Perfect madeleines should be shell shaped on one side, the pan does this for you, and with a slight mound on the other side. Ensure you properly butter and flour the pan, this stops the madeleines from sticking. You also need to chill the batter (see below). When baked the cakes should have a golden brown crust and be soft and fluffy on the inside.
Yes, it's important to chill the batter so that it is cold when you put it into the pan, at least 1 hour but even better if left in the fridge overnight. Chilling the batter stops it becoming too soft which leads to spreading during baking which stops the cakes from rising so much. Chilling also improves the texture of the cake, making is soft and fluffy, and less dense.
A madeleine batter is very similar to a sponge cake batter, which results in lightly textured cakes.
While the batter can be made up ahead of time, the madeleines themselves are best enjoyed warm from the oven, or within a few hours of baking. If you want to store them, do so in an airtight container, at room temperature for a day to two and I would recommend reheating a little.
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Additional recipe suggestions
If you like this recipe then try these recipes:
Lemon Madeleines
Equipment
- Electric hand whisk
- large mixing bowl
- weighing scales
- measuring spoons
- dessert spoon
- madeleine tray
Ingredients
- 100 g plain flour (all purpose)
- 100 g caster sugar
- 2 free range eggs
- 1 lemon (finely grated zest & juice)
- ¾ teaspoon baking powder
- 50 g butter (melted & cooled a little)
- icing sugar (for dusting)
Instructions
- Whisk together the eggs and sugar in a bowl until light and frothy.
- Gently whisk in the remaining ingredients, starting with the flour and baking powder, then once incorporated add the lemon zest and juice.
- Set the batter aside in the fridge to rest for at least 1 hour, or ideally overnight if making ahead.
- When ready to bake, preheat the oven to 200C/180CFan/400F.
- Generously brush a madeleine tray with melted butter then add a little flour to the tray to completely coat it, tapping out any excess flour.
- Using a dessert spoon, add the batter to the madeleine tray, taking care not to overfill the tray, only fill to about ¾ full.
- Bake for 8-10 minutes, or until the mixture has risen in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly.
- Dust with a little icing sugar and enjoy warm.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
We are sharing this recipe with #CookBlogShare, and also with Jo's Kitchen Larder and Apply Face to Blog that run #BakingCrumbs linkup.
Chloe says
I had to use a bun tin because I don't have a madeline tin and whilst they weren't as pretty as yours, they really were delicious and light still!
Lesley says
You can use any tin that you have available, a bun tin is ideal.
Theresa says
Fantastic great recipe. It’s true very difficult to stop eating them. Scrummy
Lesley says
Thank you Theresa, I'm glad you enjoyed the recipe. It's not easy stopping at one.
Kat (The Baking Explorer) says
They look absolutely perfect! Beautiful photos too!
Michelle says
Thank you Kat, these are one of my favourite things to make (and eat!). Michelle.
Hannah says
These look delicious - so pretty! I bet they taste super fresh and light too!
Michelle says
Thanks Hannah, yes they are so light and they really need eating straight away - which is never really a problem for me!:-) Cheers, Michelle x
Cat | Curly's Cooking says
I'm embarrassed to say I don't think I have ever eaten a madeleine. These look so inviting and beautiful!
Michelle says
Thanks Cat, and can I just say - I have never eaten one either....more like 5, 6, ....at a time! 🙂 But honestly so easy. Cheers, Michelle x
Jenny Walters says
I'm the same here as Jo!I have a beautiful madeline tray sat in my drawer and have never used it! But this recipe will be my virgin bake in it. These look and sound absolutely delightful! So delicate and pretty. Thank you so much for sharing with #BakingCrumbs
Michelle says
Thanks Jenny. I must admit mine sat for years and I was always going to make them, now I've started again I reminded myself just how quick and easy they are! Cheers, Michelle
Jo Allison / Jo's Kitchen Larder says
These are gorgeous and so delicate and dainty! I am really jealous of your supper club diners who got to enjoy them. I have actually bought myself a Madeleine pan but have not used it yet (slap on the wrist) and am now looking forward to trying out your recipe. Thank you for sharing with #BakingCrumbs 🙂 x
Lesley says
Thank you Jo, and you'd be very welcome at our Supperclub if only you lived a little closer. These Madeleine's are so simple and very moreish. Be warned when you do use that pan you will be unable to stop at one. Lesley x
Eb Gargano | Easy Peasy Foodie says
Oh these are so pretty! The perfect way to round off a good meal - especially warm from the oven. Really wish I could reach into my computer screen and take one now!! Eb x
Michelle says
Thanks Eb, I'd be lying if I said I didn't eat them cold as well! But fresh from the oven...heavenly!
Michelle Frank | Flipped-Out Food says
Those chef's table meals are just magical, aren't they?! Your Lemon Madeleines are absolutely lovely—I can't believe they're so easy to make! Thank you for bringing them to #CookBlogShare!
Michelle says
Thanks Michelle, yes those experiences are so worth it. I have to control myself when I make these as I eat far too many! x