Cakes & Bread
Soft French Madeleines with Lemon Aroma
Prep
75 min
Cook
10 min
Servings
20
Level
Medium
Madeleines (Madeleine) are small French cakes shaped like scallop shells, with crisp edges and a soft, sponge-like interior. The aroma of lemon and melted butter makes them irresistibly fragrant fresh out of the oven, perfect alongside afternoon tea or coffee. This cake is also one of the icons of French pastry that's actually easy to make at home once you know the tricks.
🧂 Ingredients
🍽️ Servings: 20
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 large eggs
- 100 grams granulated sugar
- 1 tbsp honey
- 125 grams low-protein all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 115 grams unsalted butter, melted
- 1 tsp grated lemon zest
- 1 tbsp lemon juice
- 1 tbsp butter for greasing the pan
- 1 tbsp all-purpose flour for dusting the pan
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👩🍳 Instructions
- 1 Whisk the eggs, granulated sugar, and honey with a whisk or a mixer on medium speed for 3-4 minutes until the batter turns pale, fluffy, and leaves a slight trail (ribbon stage).
- 2 Sift the flour, baking powder, and salt into the egg mixture. Gently fold with a spatula using a folding technique until no flour lumps remain.
- 3 Pour in the melted butter little by little while continuing to gently stir until fully combined and the batter looks glossy.
- 4 Add the grated lemon zest and lemon juice, then mix well. Cover the bowl with plastic wrap and chill the batter in the refrigerator for at least 1 hour (ideally overnight) so the madeleines develop their signature 'bump.'
- 5 Preheat the oven to 200°C (400°F). Grease the madeleine pan with butter and dust lightly with flour, tapping out any excess.
- 6 Remove the batter from the refrigerator and spoon it into each mold until about 3/4 full, using a spoon or a piping bag. Do not smooth out the batter.
- 7 Bake for 8-10 minutes until the centers puff up into a bump and the edges turn golden brown.
- 8 Remove from the oven, let sit for 2 minutes, then release the madeleines from the pan and place them on a wire rack to cool. Serve while still warm, or dust with powdered sugar.
💡 Tips
• Be sure to chill the batter for at least 1 hour in the refrigerator — this is the key to getting that signature madeleine 'bump' when baked.
• Use a classic metal madeleine pan (shell-shaped) so the edges turn out crisp and the shape comes out perfect.
• Don't overmix the batter after adding the melted butter; just stir until combined to keep the texture soft and light.
• Madeleines taste best enjoyed the same day they're baked, as the texture becomes chewier the next day.
📊 Nutrition Facts / serving
95 kkal
Calories (kcal)
1.5 gg
Protein
5 gg
Fat
10 gg
Carbs
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