Iconic lemon madeleines from Lorraine, France! These little shell-shaped cakes are light, tender, and fragrant with butter and lemon — with a signature little hump that's the mark of success. Proust even wrote about this cake. One bite of a warm madeleine is a small moment of magic.
🧂 Ingredients
🍽️ Servings: 18
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150g all-purpose flour
- 150g granulated sugar
- 3 eggs, room temperature
- 150g unsalted butter, melted and cooled
- 1 tsp baking powder
- 1/4 tsp salt
- Zest of 2 lemons
- 1 tsp vanilla extract
- 1 tbsp honey
- Butter and flour for greasing the pan
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👩🍳 Instructions
- 1 Whisk the eggs, sugar, and honey together until thick and pale, reaching the ribbon stage
- 2 Add the lemon zest and vanilla, and mix
- 3 Sift the flour and baking powder together, then fold into the egg mixture
- 4 Gradually fold in the melted butter a little at a time, mixing gently
- 5 Cover the batter with plastic wrap, pressing it directly onto the surface
- 6 Chill in the refrigerator for at least 1 hour — this is essential, as it's what creates the hump
- 7 Preheat the oven to 210°C (410°F)
- 8 Grease the madeleine pan with butter and dust lightly with flour
- 9 Fill each mold 3/4 full with the cold batter
- 10 Bake for 10-12 minutes, until the edges are golden and a hump has formed perfectly in the center
- 11 Remove from the oven and immediately turn the madeleines out of the pan
- 12 Serve warm, dusted with powdered sugar
💡 Tips
• Putting cold batter into a hot oven is the secret to the madeleine's hump — it's the dramatic temperature contrast that does it
• Don't over-mix once the flour is added — too much gluten development will make the madeleines tough
• Madeleines are best eaten the same day they're baked — after 24 hours, they lose their signature softness
📊 Nutrition Facts / serving
145
Calories (kcal)
2g
Protein
7g
Fat
19g
Carbs
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