Lemon Madeleines
- Sarah L Samuels
- Sep 12
- 2 min read
We went on holiday and had a delicious coffee in a French cafe. We shared a little basket of lemon madeleines between us and I thought when I got home I must make some. I had made Madeline’s a few times in the past and already had the special tin so I thought as it was a cold and rainy day today I would make some!
They are so delicate and delicious one is never enough!!!! They do take a bit more effort than regular cakes but it's definitely worth the effort for a little treat with a coffee.
They are best eaten on the day but will last a few days in an airtight container.
Start by melting the butter in a pan or in the microwave then set aside to cool.
Put the sugar and eggs in the bowl of a stand mixer with the whisk attachment.
Whisk until light and fluffy.
Fold in the flour and lemon zest.
Finally pour the cooled melted butter in and fold in carefully.
Put some clingfilm over the bowl and place in the fridge overnight.
When ready to bake pre-heat the oven to 190°C (170°C fan).
Butter and flour the madelaine mould.
Take the cake mixture out of the fridge and fill the moulds no more than 3/4 full with a teaspoon.
You will need to do two batches so place the remaining mixture in the fridge until the first batch is baked then repeat.
Bake for 10 minutes.
Leave to cool in the tin for a few minutes then turn out onto a wire cooling rack.
Dust with icing sugar to serve.
Lemon Madeleines
Sarah's servings: 20
Sarah's skill: Medium
Baking time: 10 minutes
INGREDIENTS
100g unsalted butter, melted
100g caster sugar
2 large eggs
100g self raising flour
1 lemon, zested
METHOD
Melt the butter in a pan or in the microwave then set aside to cool.
Put the sugar and eggs in the bowl of a stand mixer with the whisk attachment. Whisk until light and fluffy.
Fold in the flour and lemon zest.
Finally pour the cooled melted butter in and fold in carefully.
Put some clingfilm over the bowl and place in the fridge overnight.
When ready to bake pre-heat the oven to 190°C (170°C fan).
Butter and flour the Madeline mould.
Take the cake mixture out of the fridge and fill the moulds no more than 3/4 full with a teaspoon or piping bag. You will need to do two batches so place the remaining mixture in the fridge until the first batch is baked then repeat.
Bake for 10 minutes.
Leave to cool for a few minutes in the tin then turn out onto a wire cooling rack.
Dust with icing sugar to serve.
EQUIPMENT USED
SARAH'S EXTRA SLICE
You could make a lemon icing to drizzle over the cakes with the lemon juice.
With the lemon juice left over you could make any of my sweet scone recipes and use the lemon juice for the buttermilk.
They are best enjoyed on the day they are baked but will keep for a few days in an airtight tin.
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