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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.

  • 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.