Lemon Madelines

Posted on February 10, 2017 in Cakes

Who can resist French madeleine cakes? This recipe for madeleines is so simpl. The cakes are light and fluffy, buttery little bites of sponge flavoured delicately with lemon. They are totally irresistible. 

Madeleines are heavenly when they are hot just out of oven and I love the slight lemon flavor of them.

The drawback of these delightful little cakes is you need a specialist tin. I put off getting one for ages as it seemed a little indulgent getting a tin for just one type of little cake but Im so glad I gave in. The tin produces soft pillows of slightly lemony sponge with a slight crisp outer shell.

Freezing the prepared molds before baking plus chilling the batter for at least 3 hours in advance is important. Also so is to not spread the batter in the pan once you’ve scooped it in. If you have space in your freezer, you can put the batter in the pans and chill them all together.

Lemon Madeleines
Serves 15
Elegant madeleines, dipped in finger-licking lemon glaze, make for an irresistible dessert or tea-time treat.
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Prep Time
3 hr
Cook Time
10 min
Total Time
3 hr 10 min
Prep Time
3 hr
Cook Time
10 min
Total Time
3 hr 10 min
152 calories
23 g
39 g
6 g
2 g
4 g
42 g
11 g
18 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 152
Calories from Fat 54
% Daily Value *
Total Fat 6g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 39mg
Sodium 11mg
Total Carbohydrates 23g
Dietary Fiber 0g
Sugars 18g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 large eggs
  2. 110 grams caster sugar sugar
  3. 95 grams plain flour, plus more for the madeleine tin
  4. 1 teaspoon baking powder
  5. 100 grams unsalted butter, melted and slightly cooled, plus more for the madeleine tin
  6. For the lemon glaze
  7. Zest and juice of 1 lemon
  8. 160 grams icing sugar, sifted
  1. Put the eggs and the sugar in a large bowl and, using an electric mixer, beat until thick and pale, about 6 minutes. Put the flour and baking powder in a separate bowl and whisk together to combine. Sift 1/3 of the flour mixture over the egg mixture, carefully folding to combine using a spatula, then add the remaining mixture in 2 additions in the same way.
  2. Take a large spoonful of the batter and add this to a small bowl along with the butter, mixing them together to lighten the butter. Pour the butter mixture into the batter and gently fold together to combine. Press a sheet of cling film onto the surface of the batter, then put it in the fridge to chill for at least 3 hours before baking. (The mixture can be chilled for up to 2 days at this stage.)
  3. To make the lemon glaze put the lemon juice, zest, and icing sugar in a medium bowl and mix together using a wooden spoon until you have a smooth, pourable glaze. Add more lemon juice or sugar as needed. Press a piece of cling film onto the surface of the glaze until needed—this will help to prevent it from forming a crust.
  4. About an hour before baking, butter a madeleine pan very well and dust with a little flour, tapping out the excess. Transfer the pan to the freezer to chill.
  5. Preheat the oven to 220°C. When you are ready to bake, spoon the batter into the madeleine molds, being careful not to fill any of the molds more than 3/4 full. Bake until the cake is cooked through and the edges have started to brown, 8 to 10 minutes for full-size madeleines and 4 to 5 minutes for petite madeleines.
  6. Remove the pan from the oven and immediately turn the madeleines out onto a wire rack. Let cool for 10 minutes before dipping the madeleines into the glaze. Allow the excess glaze to drip back into the bowl before setting the madeleines on a wire rack set over a piece of parchment paper. Let the madeleines rest at room temperature until set, about 20 minutes. These are best served as close as possible to coming out of the oven and are spectacular the day they are baked.
Forever Baking . . . https://www.foreverbaking.co.uk/

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  • Reply Katharine February 22, 2017 at 7:01 pm

    These are so pretty and what a great idea to ice them in this way – perfect!

    • Reply Emma February 28, 2017 at 12:25 pm

      Thank you Katharine 🙂

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