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  • Lemon Madeleines

    Lemon Madeleines Recipe | Soft, Buttery French Butter Cakes with Fresh Lemon

    If you’re looking for a classic Lemon Madeleines recipe, you’ve come to the right place. These delicate French butter cakes are known for their signature shell shape, light sponge texture, and rich buttery flavor. Adding fresh lemon zest gives them a bright citrus aroma that perfectly balances the sweetness.

    Whether you’re a beginner or an experienced home baker, this easy homemade Lemon Madeleines recipe is perfect for afternoon tea, dessert, or a special treat with coffee.

    What Are Lemon Madeleines?

    Madeleines are traditional French sponge cakes baked in a shell-shaped mold. Although they look like cookies, their texture is soft, light, and cake-like.

    Lemon Madeleines are made with fresh lemon zest, giving each bite a refreshing citrus flavor while maintaining the buttery richness that makes this classic pastry so popular.

    Ingredients

    For the Lemon Madeleines

    • 2 large eggs
    • 100g granulated sugar
    • 100g cake flour
    • 3g baking powder
    • 100g unsalted butter, melted and cooled
    • 20g honey
    • Zest of 1 fresh lemon
    • 1 tsp vanilla extract
    • Pinch of salt

    Instructions

    Step 1: Prepare the Batter

    Whisk the eggs and sugar until the mixture becomes pale and slightly thick.

    Add the honey, vanilla extract, lemon zest, and salt, mixing until well combined.

    Sift the cake flour and baking powder into the mixture, then gently fold until no dry flour remains.

    Finally, slowly add the cooled melted butter and mix until smooth.

    Step 2: Rest the Batter

    Cover the bowl with plastic wrap, making sure it touches the surface of the batter.

    Refrigerate for at least 4 hours or overnight.

    Resting the batter helps develop flavor and encourages the signature Madeleine hump during baking.

    Step 3: Prepare the Pan

    Lightly butter a madeleine pan and dust it with a small amount of flour if desired.

    Fill each cavity about three-quarters full with chilled batter.

    Step 4: Bake

    Preheat the oven to 200°C (392°F).

    Bake for 5 minutes, then reduce the temperature to 180°C (356°F) and continue baking for another 5–7 minutes, or until the edges are golden brown.

    The centers should rise into the classic Madeleine hump.

    Tips for Perfect Lemon Madeleines

    • Always use fresh lemon zest for the best citrus flavor.
    • Chilling the batter is the secret to achieving the signature hump.
    • Do not overmix the batter after adding the flour.
    • High-quality unsalted butter creates a richer flavor.
    • Bake immediately after removing the batter from the refrigerator.

    Storage

    Store Lemon Madeleines in an airtight container at room temperature for up to 2 days.

    For longer storage, wrap each madeleine individually and freeze for up to 2 weeks. Allow them to thaw at room temperature before serving.

    Serving Suggestions

    Lemon Madeleines pair beautifully with:

    • Coffee
    • Earl Grey tea
    • Green tea
    • Fresh berries
    • Lemon glaze or powdered sugar

    They also make a wonderful homemade gift for birthdays, holidays, or afternoon tea parties.

    Final Thoughts

    These homemade Lemon Madeleines are buttery, soft, and filled with fresh citrus flavor. With a simple batter and a little resting time, you can create authentic French-style Madeleines that are perfect for any occasion.

    If you enjoy baking classic French pastries, this Lemon Madeleines recipe is one you’ll want to make again and again. Fresh from the oven with a cup of coffee, they’re simply irresistible.

  • Financiers

    Financiers (French Almond Butter Cakes)

    There is something wonderfully elegant about a classic French financier. These small almond cakes are known for their crisp golden edges, soft and buttery centre, and rich nutty flavour from browned butter. Despite their refined appearance, financiers are surprisingly simple to make and are perfect for using up leftover egg whites.

    Whether enjoyed with a morning coffee or served alongside afternoon tea, these little cakes never fail to impress.

    Ingredients (Makes 10–12)

    • 100g unsalted butter
    • 100g icing sugar
    • 50g plain flour
    • 80g ground almonds
    • 4 egg whites (about 120g)
    • 1 tsp vanilla extract
    • A pinch of salt

    Optional:

    • Sliced almonds for topping

    Instructions

    1. Brown the butter

    Place the butter in a saucepan over medium heat. Allow it to melt and continue cooking until it turns golden brown and develops a nutty aroma. Remove from the heat and let it cool slightly.

    2. Prepare the dry ingredients

    In a large bowl, whisk together the icing sugar, plain flour, ground almonds and salt.

    3. Add the egg whites

    Lightly whisk the egg whites until just frothy. There is no need to whip them into a meringue. Add them to the dry ingredients along with the vanilla extract and mix until combined.

    4. Pour in the browned butter

    Slowly add the warm browned butter while gently mixing until the batter is smooth.

    5. Rest the batter

    Cover the bowl and refrigerate for at least 30 minutes. Resting the batter helps create the classic crisp edges and tender crumb.

    6. Bake

    Preheat the oven to 180°C (350°F).

    Grease your financier moulds or mini loaf tins and fill each cavity about three-quarters full.

    If desired, top with a few sliced almonds.

    Bake for 15–18 minutes, or until the cakes are golden brown and spring back lightly when touched.

    7. Cool

    Allow the financiers to cool in the moulds for 5 minutes before transferring them to a wire rack.

    Baker’s Notes

    • Brown butter is the secret ingredient that gives financiers their signature flavour.
    • The batter can be refrigerated overnight, making it ideal for baking fresh the next day.
    • Financiers pair beautifully with coffee, tea, or fresh berries.
    • Store in an airtight container for up to 3 days.

    Final Thoughts

    These classic French financiers are simple, elegant, and incredibly satisfying. With their delicate almond flavour and buttery richness, they are perfect for afternoon tea, special occasions, or whenever you’re craving a little taste of France.

    If you try this recipe, I’d love to hear how it turned out. Happy baking!

    Category: Recipes

    Tags: Financiers, French Pastry, Almond, Brown Butter, Baking, Tea Time

  • Chocolate-Coated Madeleines

    Chocolate-Coated Madeleines

    Madeleines are one of the simplest and most elegant French pastries. While they are delicious on their own, a thin coating of chocolate adds a beautiful contrast to their delicate buttery flavour.

    These chocolate-dipped madeleines combine a light lemon-scented sponge with smooth dark chocolate, making them perfect for afternoon tea, gifting, or simply enjoying with a cup of coffee.

    Ingredients

    For the madeleines

    • 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

    For the chocolate coating

    • 150g dark chocolate (60–70% cocoa)
    • Optional: chopped pistachios, freeze-dried raspberries, or toasted almonds

    Instructions

    1. Prepare the batter

    Whisk together the eggs, sugar, honey, and lemon zest until smooth.

    Sift in the flour and baking powder, then gently fold to combine.

    Add the melted butter and mix until smooth.

    Cover and refrigerate for at least 2 hours or overnight.

    2. Bake the madeleines

    Preheat the oven to 190°C (170°C fan).

    Lightly butter a madeleine mould and fill each cavity about three-quarters full.

    Bake for 9–11 minutes until lightly golden.

    Allow to cool completely.

    3. Prepare the chocolate coating

    Melt the dark chocolate over a bain-marie or in short intervals in the microwave.

    If desired, spoon a small amount of melted chocolate into each madeleine mould cavity.

    4. Coat the madeleines

    Place the cooled madeleines back into the mould on top of the chocolate.

    Gently press so the chocolate forms an even layer on the shell side.

    Sprinkle with pistachios, almonds, or freeze-dried raspberries if using.

    Refrigerate for 15–20 minutes until the chocolate is set.

    5. Serve

    Carefully remove the madeleines from the mould and enjoy.

    Notes

    • Dark chocolate provides the best balance to the buttery sponge.
    • White or milk chocolate can also be used.
    • Store in an airtight container for up to three days.

    Serving Suggestions

    These chocolate-dipped madeleines pair beautifully with:

    • Coffee
    • Earl Grey tea
    • Hot chocolate

    The crisp snap of chocolate combined with the soft, buttery crumb makes these little cakes difficult to resist.

    A simple French classic, finished with a touch of indulgence.

    © Butterflour. All photographs and content are the property of Butter & Flour and may not be reproduced without permission.

  • Vanilla & Chocolate Marble Pound Cake

    Vanilla & Chocolate Marble Pound Cake

    There is something nostalgic about a marble cake. The simple swirl of vanilla and chocolate creates a beautiful pattern, making every slice slightly different from the last.

    This vanilla and chocolate marble pound cake combines a rich buttery crumb with the comforting flavours of vanilla and cocoa. It is perfect for an afternoon coffee, a weekend bake, or simply when you want something classic and unfussy.

    Ingredients

    For the cake

    • 200g unsalted butter, softened
    • 200g caster sugar
    • 4 large eggs, room temperature
    • 200g plain flour
    • 1 tsp baking powder
    • 1 tsp vanilla extract
    • 20g cocoa powder
    • 2 tbsp milk

    Instructions

    1. Preheat the oven to 170°C (fan 150°C). Grease and line a 2lb loaf tin.
    2. Beat the butter and sugar until light and fluffy.
    3. Add the eggs one at a time, mixing well after each addition.
    4. Stir in the vanilla extract.
    5. Sift together the flour and baking powder, then gently fold into the mixture.
    6. Divide the batter equally between two bowls.
    7. Leave one bowl as the vanilla batter.
    8. In the second bowl, mix the cocoa powder and milk until smooth, then fold into the batter.
    9. Alternate spoonfuls of vanilla and chocolate batter into the loaf tin.
    10. Use a skewer or knife to gently swirl the mixtures together to create a marble effect.
    11. Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean.
    12. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack.

    Notes

    • Avoid over-mixing when creating the marble pattern; a few gentle swirls will give the best effect.
    • The cake keeps well in an airtight container for up to three days.
    • For a richer chocolate flavour, replace part of the cocoa powder with melted dark chocolate.

    Serving Suggestions

    Enjoy a slice with coffee or tea, or lightly dust the top with icing sugar before serving.

    Simple, buttery, and beautifully marbled, this cake is one of those timeless bakes that never goes out of style.

    © Butterflour. All photographs and content are the property of Butter & Flour and may not be reproduced without permission.

  • Classic British Scones

    Classic British Scones

    Few things feel more comforting than a freshly baked scone served warm with clotted cream and jam. Simple ingredients come together to create something wonderfully light, tender, and satisfying.

    Since moving to the UK, scones have become one of those bakes I return to again and again. Whether enjoyed as part of an afternoon tea or simply with a cup of coffee, they are a lovely reminder that good baking doesn’t need to be complicated.

    This recipe creates classic British-style scones with a soft interior and a lightly golden top.

    Ingredients

    • 250g self-raising flour
    • 50g cold unsalted butter, cubed
    • 25g caster sugar
    • A pinch of salt
    • 150ml whole milk
    • 1 egg, beaten (for glazing)

    Instructions

    1. Preheat the oven to 200°C (180°C fan).
    2. In a large bowl, rub the cold butter into the flour until the mixture resembles fine breadcrumbs.
    3. Add the sugar and salt, then mix well.
    4. Pour in the milk and gently bring the dough together. Be careful not to overmix.
    5. Turn the dough onto a lightly floured surface and gently pat it to about 2–3cm thick.
    6. Cut out rounds using a scone cutter or a glass.
    7. Place on a lined baking tray and brush the tops with beaten egg.
    8. Bake for 12–15 minutes until risen and golden.
    9. Transfer to a wire rack and allow to cool slightly before serving.

    Serving Suggestions

    Serve warm with:

    • Clotted cream and strawberry jam
    • Lemon curd
    • Butter and honey

    A pot of tea on the side is always a good idea.

    Notes

    • For extra light scones, handle the dough as little as possible.
    • Cold ingredients help create a better rise.
    • Scones are best enjoyed fresh on the day they are baked.

    There is something beautifully simple about a homemade scone. I hope this recipe brings a little taste of Britain to your kitchen.

  • Classic Lemon Madeleines

    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.

  • Easy Banana Bread Recipe/초간단 바나나 브레드 레시피

    Welcome to Butterflour 🍰

    Today I’m sharing a simple and beginner-friendly recipe that anyone can follow at home.

    This guide is written in an easy step-by-step format so you can bake without stress.

    In this recipe, you will learn:

    – How to make banana bread from scratch
    – Simple baking steps for beginners
    – Tips to make it soft and moist

    Ingredients:

    – 2 ripe bananas
    – 1 cup flour
    – 1/2 cup sugar
    – 1 egg
    – 1/4 cup melted butter
    – 1 tsp baking powder
    – Pinch of salt

    Step 1: Preheat oven to 180°C (350°F)

    Step 2: Mash bananas in a bowl

    Step 3: Add sugar, egg, and butter

    Step 4: Mix in flour and baking powder

    Step 5: Pour into baking tray

    Step 6: Bake for 30–40 minutes

    Tips for best results:

    – Use very ripe bananas for sweetness
    – Do not overmix the batter
    – Let it cool before cutting

    Q: Can I use less sugar?
A: Yes, you can adjust sugar based on taste.

Q: Can I add chocolate chips?
A: Yes, it makes it even better.

Thank you for reading this recipe on Butterflour 🍰

I hope you enjoy baking it at home. More easy recipes will be coming soon.

    © Butterflour. All photographs and content are the property of Butter & Flour and may not be reproduced without permission.