Lemon Madeleines


When a madeleine is done right, it’s moist, full of flavor, and has just the right amount of subtle sweetness. I’m so used to purchasing madeleines at the French bakery near our house. Then I came to the realization: “Why don’t I attempt making them at home?”And so, I did. What I thought would be a culinary adventure ended up being the most splendid baking hour! My Lemon Madeleines look fancy and taste great. But you know what’s even better? They are so easy to make!I know I could have gone with any flavor but I have such a soft spot for lemon. Because these madeleines have both lemon juice and lemon zest, they are jam-packed with flavor.


Lemon Madeleines

Course Dessert
Servings 24 cookies
Author Jennifer Grooms


  • ¾ all-purpose flour + extra for coating pan
  • 1 tsp baking powder
  • Pinch salt
  • 2 eggs
  • ½ cup granulated sugar
  • Juice and zest of half a lemon
  • 1 stick butter + extra for coating pan
  • Confectioners’ sugar for sprinkling


  1. Preheat oven to 375 degrees F and coat a madeleine pan with butter then sprinkle each section with flour. Set aside.

  2. In a medium bowl, sift together flour, baking powder and salt.
  3. Using a stand or electric mixer, beat eggs and sugar until creamy. Add lemon juice and lemon zest and continue mixing.
  4. Melt your stick of butter and slowly mix into your wet ingredients until thoroughly combined.
  5. Fold in dry ingredients and allow for the batter to rest for about 30 minutes (I suggest putting a cloth on top).
  6. Fill the molds of your madeleine pan about ¾ of the way and tap to ensure no air bubbles form. Bake for about 8 to 10 minutes or until edges become golden brown. Sprinkle with confectioners’ sugar before serving.