Classic Lemon Madeleines: Soft & Buttery
Light, buttery, and beautifully elegant, lemon madeleines are one of those simple bakes that feel effortlessly special. With their delicate shell shape, lightly golden edges, and soft, tender crumb, they’re perfect for everything from a quiet afternoon treat to a more refined dessert.
What I love most about these lemon madeleines is how a few basic ingredients can come together to create something so lovely. The hint of fresh lemon adds just the right amount of brightness, while the optional glaze brings an extra layer of sweetness and a beautiful finish.
In this recipe, I’ll walk you through a simple and reliable method to make soft and fluffy madeleines, along with a few key tips to help you achieve that classic signature hump.
Alright, let’s bake!
Why You’ll Love this Lemon Madeleines Recipe
- Soft & Buttery Texture: Light, tender crumb with lightly crisp, golden edges.
- Fresh Lemon Flavour: Bright and zesty without being overpowering.
- Simple Ingredients: Made with everyday ingredients you likely already have.
- Beginner-Friendly: Easy to follow with a straightforward method.
- Perfect Signature Hump: Includes key tips to help you achieve that classic rise.
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Ingredients in this Recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Unsalted butter (melted and cooled): Adds richness, moisture, and that classic buttery flavour. Cooling it prevents scrambling the eggs.
- Eggs: Provide structure and help create a light, airy texture when beaten with sugar.
- Caster sugar: Sweetens the batter and helps create a smooth, slightly crisp edge.
- All-purpose flour: Gives the madeleines their structure and soft crumb.
- Baking powder: Adds a little lift to help the madeleines rise.
- Vanilla extract: Enhances the overall flavour and complements the lemon.
- Lemon zest: Brings a fresh, zesty aroma and natural lemon flavour.
- Salt: Balances the sweetness and enhances all the flavours.
Tips for Success
- Chill the batter: For the best flavour and that signature hump, chill the batter overnight. If you can’t, chilling it for at least a couple of hours will still help.
- Beat eggs and sugar well: Whisk until pale and thick—this helps create a light and airy texture.
- Rub the zest into the sugar: This releases the natural oils and intensifies the lemon flavour.
- Cool the butter before adding: Hot butter can affect the texture and deflate the batter.
- Don’t over mix the batter: Mix just until combined to keep the madeleines soft and tender.
- Prepare the pan properly: Lightly butter the moulds to help achieve crisp edges and easy release.
- Work quickly before baking: Pipe and bake straight away to maintain the temperature contrast for the best rise.
- Watch the baking time: Bake until the edges are lightly golden—over baking can make them dry.
How to Serve
- Serve the madeleines fresh on the day they are baked for the best texture.
- Enjoy them at room temperature.
- Dust with a little icing sugar for a simple finish, or drizzle with lemon glaze for extra flavour.
- They pair beautifully with a cup of tea or coffee for an afternoon treat.
How to Store
- Store madeleines in an airtight container at room temperature.
- They are best enjoyed within 2–3 days for the softest texture.
- Avoid refrigerating, as this can dry them out and affect their delicate crumb.
- If needed, warm them slightly before serving to bring back their freshness.
💡 Baking tips: Make Ahead: Since the batter benefits from being chilled before baking, it’s best to prepare it in advance. You can keep it in the fridge, then when you’re ready for a fresh treat, simply pipe and bake straight away. This way, you’ll always have freshly baked madeleines whenever you want them.
Frequently Asked Questions
The signature hump comes from a temperature contrast—cold batter going into a hot oven. Make sure the batter is well chilled and the oven is fully preheated.
Yes, chilling is important. It’s best to chill the batter overnight for the best flavour and rise, though a couple of hours will still help if you’re short on time.
Yes, you can spoon the batter into the moulds instead, but piping helps give more even portions.
They may have been over baked. Remove them once the edges are lightly golden for a soft, buttery texture.
Absolutely! You can swap lemon zest for orange, add spices, or even dip them in chocolate after baking.
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Lemon Madeleines
- Prep Time: 20 mins
- Chill Time: 24 hours
- Cook Time: 8 mins
- Total Time: 24 hours 28 mins
- Yield: 17 servings 1x
- Category: Cakes
- Method: Bake
- Cuisine: French
Description
Easy homemade lemon madeleines that are soft, buttery, and lightly golden with a hint of fresh lemon. Topped with a zesty glaze, they’re a classic French-inspired treat perfect for any occasion.
Ingredients
For the Cake Batter
- 113 g unsalted butter – melted and cooled
- 2 eggs
- 100 g caster sugar
- 115 g all purpose flour
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- zest of 2 lemons
- 1/8 tsp salt
For the Glaze
- 125 g icing sugar
- 2 – 2 1/2 tbsp lemon juice
For the Decoration
- lemon zest
For Greasing the Pan
- 20 g unsalted butter – melted
Instructions
Make the Cake Batter
- Melt the butter in a saucepan. Let it cool completely before using.
- Rub the lemon zest into the sugar to release the natural oils for 1 – 2 minutes.
- In a medium mixing bowl, whisk the eggs and lemon-infused sugar using a handheld mixer at medium speed until pale and almost triple in volume. It takes around 6 – 8 minutes.
- Place a sieve on top of the mixing bowl, sift in the flour, baking powder and salt. Gently mix until well combined.
- With the mixer running, slowly pour in the cooled melted butter into the mixture and continue to beat until well incorporated.
- Cover the bowl with cling film and refrigerate for 24 hours.
Bake the Madeleines
- Preheat the oven to 200℃ fan.
- Grease the madeleine pan with melted butter, even though your pan is a non-stick one. If you are not using a non-stick pan, grease the pan with butter and dust the wells lightly with flour.
- Remove the batter from the fridge. Using a spatula, mix to loosen the batter.
- Transfer the batter into a piping bag and cut a 25 mm hole of a piping bag. Pipe the batter into the moulds around 80% full. You can also alternatively spoon the batter into the moulds.
- Place the filled madeleine pan into the preheated oven and bake for 8 minutes, or until the cakes are puffed up and the edges are golden.
- While they’re still warm, or as soon as you can handle the heat, gently remove the madeleines from the pan and gently transfer them to a wire rack to cool completely.
Make the Glaze (Optional)
- Start by adding 1 tablespoon of lemon juice and mix well until fully absorbed.
- Continue adding lemon juice little by little, mixing in between, until you reach the right consistency.
- The glaze should be thick, glossy, and slowly fall off the spatula—it should hold its shape when piped but still be smooth.
Decorate the Madeleines (Optional)
- Make sure the madeleines are completely cool before decorating.
- Place a sheet of parchment paper underneath to catch any dripping glaze for easy cleanup.
- Transfer the glaze into a piping bag for more control, or use a spoon if preferred.
- Pipe thin lines diagonally of glaze over each madeleine, or decorate as desired. You can also dip them into the glaze or brush a light layer on top for a simpler finish.
- While the glaze is still wet, sprinkle a little lemon zest on top for a fresh, aromatic garnish.
- Let the glaze set at room temperature—it will set within about 30 minutes on the countertop.
- Serve with a cup of tea or coffee. Warning: one is never enough.
Notes
- Watch my video tutorial here to see how to make these zesty madeleines.
Nutrition
- Serving Size: 1 serving
- Calories: 80kcal
- Sugar: 1g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 34mg
Final Thoughts
Lemon madeleines are such a simple bake, but they always feel a little special. From the delicate shell shape to that soft, buttery crumb and zesty glaze, every bite is light, elegant, and full of flavour.
What I love most about this recipe is how a few basic ingredients can create something so beautiful. With a little patience and the right technique, especially chilling the batter, you can achieve that classic signature hump and bakery-style result at home.
I hope you enjoy baking these as much as I do—there’s something really rewarding about pulling a tray of warm madeleines out of the oven and sharing them fresh.
Thanks for joining me in the kitchen today. Enjoy and keep baking! 💛
