Classic Lemon Madeleines

There is something timeless about a simple madeleine. Light, buttery, and delicately scented with lemon, these little French cakes are perfect with a cup of tea or coffee.

Madeleines were one of the first French pastries I learned to bake, and they remain one of my favourites. Their signature shell shape, soft crumb, and golden edges make them both elegant and comforting.

This classic lemon madeleine recipe is simple to make and highlights the fresh, bright flavour of lemon. The batter benefits from resting in the refrigerator, which helps create the characteristic hump that madeleines are known for.

Ingredients

• 2 large eggs
• 100g caster sugar
• 1 tbsp honey
• Zest of 1 lemon
• 100g plain flour
• 4g baking powder
• 100g unsalted butter, melted and cooled

Instructions

1. In a bowl, whisk together the eggs, sugar, honey, and lemon zest until smooth.
2. Sift in the flour and baking powder, then gently fold until combined.
3. Add the melted butter and mix until the batter is smooth.
4. Cover and chill the batter in the refrigerator for at least 2 hours, preferably overnight.
5. Preheat the oven to 190°C (170°C fan).
6. Lightly butter and flour a madeleine mould.
7. Fill each mould about three-quarters full.
8. Bake for 9–11 minutes, or until lightly golden around the edges.
9. Allow to cool for a few minutes before transferring to a wire rack.

Notes

• For a stronger lemon flavour, add a few drops of lemon extract or a little lemon juice to the batter.
• Madeleines are best enjoyed on the day they are baked.
• Dust with icing sugar before serving for a simple finish.

I hope you enjoy these classic lemon madeleines as much as I do. Thank you for visiting Butter & Flour and sharing in this baking journey.