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lemon madeleines

Lemon Madeleines

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These lemon madeleines are just perfect when dunked in a cup of steaming Earl Grey tea.


  • 3 large, free range eggs
  • 130g caster sugar
  • 175g plain flour
  • zest of 1 small lemon
  • 125g unsalted butter, melted and cooled to room temperature.
  • 1tbsp unsalted butter, melted for greasing the moulds


  1. Brush the holes of a madeleine pan with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer while you make your batter.
  2. In the bowl of an electric stand mixer, whip the eggs and caster sugar for 5 minutes until frothy and thick.
  3. Sift the flour into the whipped eggs, fold in gently. Once the flour is just incorporated add the lemon zest to the cooled butter, then dribble the butter into the batter a little at a time, folding the butter in as you pour until it is all incorporated.
  4. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
  5. To bake the madeleines, preheat the oven to 175C. Pop around 1tbsp of batter into each mould and bake for 9-10 minutes until the cakes just feel set and have gone golden brown.
  6. Remove from the oven, leave to cool for 5 minutes and slide the madeleines out onto a cooling rack. Dust with icing sugar and enjoy.
  • Prep Time: 10 minuutes plus chilling
  • Cook Time: 10 minutes
  • Category: Cakes
  • Cuisine: Baking