Lemon Madeleines

Shells that taste like sunshine on a winter morning—light, lemony cakes with crisp edges and a tender crumb. These are the kind you bake for neighbours after a snowfall or to brighten a rainy afternoon, a small ritual that makes the house feel warm and welcoming.

Prep Time: 20 minutes (plus 30–60 minutes chilling)

Total Time: 50–70 minutes

Makes: 20–24 mini madeleines (or 12 standard)

Ingredients

• 2 large eggs, at room temperature

• ½ cup (100 g) granulated sugar

• Zest of 1 large lemon (plus 1–2 tsp juice)

• 1 tsp vanilla extract

• 1 cup (120 g) all-purpose flour

• 1 tsp baking powder

• ¼ tsp fine salt

• ½ cup (115 g) unsalted butter, melted and cooled (brown it lightly if you like)

• 1 tbsp honey or maple syrup (optional, for moisture and gloss)

• Extra melted butter + flour for the pan

• Icing sugar, to dust

Method

• Whisk Eggs & Sugar: In a medium bowl, whisk eggs and sugar 2–3 minutes until pale and slightly thick. Whisk in lemon zest, lemon juice, and vanilla.

• Fold Dry Ingredients: Sift flour, baking powder, and salt together. Fold gently into the egg mixture until just combined.

• Add Butter: Stir honey (or maple) into the cooled melted butter. Fold the butter into the batter in two additions until smooth and glossy.

• Chill: Cover and refrigerate 30–60 minutes (this rest helps the classic “hump”).

• Prep Pans: Heat oven to 190°C / 375°F. Brush madeleine molds generously with melted butter and dust lightly with flour; tap out excess.

• Fill & Bake: Spoon or pipe batter into molds, filling each about ¾ full. Bake 8–10 minutes for minis (10–12 minutes for standard) until the edges are golden and the centres spring back.

• Unmold & Finish: Tap the pan to release. Cool on a rack hump-side up. Dust with icing sugar just before serving.

Baking Notes: For the signature hump, keep the batter cold and the pan hot; don’t overmix.

• Lightly browning the butter deepens flavour—let it cool before folding in.

• Grease every groove well; even non-stick pans benefit from butter + flour.

• Best the day they’re baked; you can freeze unglazed madeleines airtight for up to 1 month and refresh in a 160°C / 320°F oven for 3–4 minutes.

Variations

• Lemon–Maple Glaze: Whisk ¾ cup icing sugar with 1–2 tbsp maple syrup and 1–2 tsp lemon juice. Dip warm madeleines; let set.

• Orange & Cardamom: Swap lemon zest for orange zest and add ¼ tsp ground cardamom.

• Dark Chocolate Edge: Dip the scalloped end in melted dark chocolate; sprinkle with a whisper of flaky salt.

• Poppy Seed: Add 1 tsp poppy seeds with the dry ingredients for a subtle crunch.