Easy Lemon Madeleines

    1 hour 30 minutes

    Madeleines are lovely lemony biscuits with a texture somewhere between a cake and a biscuit. They are usually made in scallop-shaped moulds.

    38 people made this

    Serves: 12 

    • 2 eggs
    • 1/2 cup (125g) white sugar
    • 5 tablespoons unsalted butter
    • 3/4 cup (90g) plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon vanilla essence
    • 1/2 lemon, juiced and zested
    • 1/3 cup (60g) icing sugar for decoration

    Preparation:20min  ›  Cook:10min  ›  Extra time:1hour resting  ›  Ready in:1hour30min 

    1. In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla.
    2. Cover bowl with towel and let sit for one hour.
    3. Preheat oven to 190 degrees C and butter and flour madeleine moulds. Whisk batter then spoon into moulds 3/4 full. Bake 10 minutes. Remove from moulds and cool. Dust with icing sugar.

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    Reviews and Ratings
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    Reviews in English (38)


    Just finished making these, and they are delicious. I didn’t have the proper mold so I ended up using a regular cupcake pan. It worked fine I just had to cook them for close to 20 minutes to get them to rise completely. I ended up using close two 4 tablespoons of zest. Very good and very easy to make.  -  03 Mar 2006  (Review from Allrecipes USA and Canada)


    Taste-wise, this was a great recipe. The lemon flavor was perfect as is; I didn't add extra zest as some did. Everything else about this recipe misses the mark, though. I knew I was taking a risk when I picked this recipe, though. They are much too moist and dense to be madeleines as is. My suggestions: beat the eggs and sugar until they are thick and fluffy (5 minutes should do). Whisk together the baking powder and flour, then sift and fold them into the egg mixture. This should help fight the denseness that might be a problem.  -  06 Dec 2008  (Review from Allrecipes USA and Canada)


    More lemon zest! Use 4 Tbsp for a real lemony flavor.  -  24 Apr 2000  (Review from Allrecipes USA and Canada)