Lemon Zested Madeleines

As you might have noticed, I have gone gung-ho into madeleines.  In fact, I think it’s going to be a regular feature on my blog for awhile: the quest to find a madeleine which satisfies Beardy Boyfriend.  The original madeleines was criticised as being just a little too bland – Beardy Boyfriend broadly hinted that I give the lemon madeleine the next go.  This one was given a higher rating, but Beardy Boyfriend expressed disappointment that these little cakes were best when warm and freshly removed from the oven – meaning that he ate 9/10s of the pan when fresh and the next morning, decided the remaining 10% were not as nice (and yet ate them all, obviously.)   These would be absolutely lovely to serve with coffee after a meal if you’re having friends over.  I’d prep beforehand and just pop them into the oven while eating dinner – it’s such an easy recipe and the credit you’ll be given will far, far outweigh the baking!

Lemon Zested Madeleines (from We Love Madeleines)


170g (3/4 cup) unsalted butter

4 eggs

A pinch (1/8 teaspoon) sea salt

130g (2/3 cup) granulated sugar

Zest of 1 lemon

1 teaspoon vanilla extract

90g (3/4 cup) plain flour


Brown the butter over low heat on the stove.

Add the pinch of salt into eggs and whisk briskly until the egg mixture has double or tripled in size.


Gradually mix in butter and granulated sugar.


Fold in lemon zest, vanilla extract and flour.  Line a madeleine or mini-madeleine pan with butter and flour.

DSC_0643Bake at 180C for twelve minutes, or until the madeleines brown.

DSC_0795How delicious do these look?  A must for lemon fans!



  1. They look so delicious!

    I posted an article on different types of cakes. Why not choose your favorite cake? 😉

  2. I’m French and into madeleines as well (I love doing them and even better, eating them), but something about your recipe appeals me. How can you get the little “bump” on top of your madeleines without baking powder? On the picture, they seem flat. Are they? I’ve never seen a madeleine recipe without baking powder, so I’m a bit perplex.

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