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Lemon Madeleines

Like little cakes with a citrus perfume, these European darlings are equally delightful as a light dessert with fresh fruit or on their own at teatime.

  • Yield: Makes 2 dozen
Lemon Madeleines

Source: Holiday Cookies 2005, December 2005


  • 3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
  • 1 1/2 cups cake flour, sifted (not self-rising)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 3 large eggs
  • 2 large egg yolks
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice (2 to 3 lemons total)
  • Confectioners' sugar, for dusting (optional)


  1. Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.

  2. Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.

  3. Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired.

Cook's Note

Cookies can be stored between layers of parchment in airtight containers at room temperature up to one day.

Reviews (29)

  • Anne Stark 9 Jan, 2013


  • mykele 14 Jul, 2011

    400 degrees waiting for you to make the cookies andf
    then let stand for 30 minutes.....I'll make these but
    will not waste energie for what could be at least an hour.

  • Mybobba 14 Jul, 2011

    Can these be made dropped or in cat tongue molds , I do not have madeline pans, but like the cookies

  • Syrup4Me 31 Aug, 2010

    I made these using the petite-size pans - made 75 madeleines. They are just delicious and easy to make. The lemon flavor is perfect.

  • jnokleby 12 Aug, 2010

    Would a set of individual sandbakkel pans work? I have many of those and DON'T make sandbakkels. This looks like a cute recipe to have for many things.

  • jharker 30 Mar, 2010

    I never leave comments, but these were fantastic!! very pretty and very tastey

  • eurochica 17 Mar, 2010

    this recipe was very good for madelines and it was very easy

  • eurochica 17 Mar, 2010

    This is a very good recipie

  • missstubby 13 Mar, 2009

    bunzie, using the paddle is on the KitchenAid or similar mixer as opposed to the wire whip. A regular mixer should work fine, just use a slow to medium speed and save the high speeds for whipping. Some stand mixers have descriptions of the various speeds on the control. I grew up using Hamilton Beach and am just learning to use my KitchenAid. I like it very much but used HB for about 50 years.

  • Luis_Faust 1 Mar, 2009

    I just made these madeleines. They are delicious, but I thought the amount of lemon the recipe asks for is too much. I put the juice of one big lemon (instead of 2 to 3 medium lemons as the recipe says) and they were lemony enough. I might cut even more on the lemon the next time and just use the juice of 1 medium lemon.
    They are good to eat as soon as they cool off, when they still are a bit crunchy on the edge and soft on the inside. They look very pretty and everyone loved them, even my 2 yo.

  • mvucic 29 Aug, 2008

    Jabalchin, I'm sure they'd be fine for a wedding. I like them because they're simple and that will appeal to a lot of people. As for the other molds you are talking about... are they scalloped and shaped into rounds, hearts, diamonds? If so, those are more tart pans. My mom used to make little tarts with them or make them into cute little baskets. If you want, email me your address and I'll see if I can hunt down some recipes for those and possibly some pictures. (

  • czacza 29 Aug, 2008

    Jabalchin- they are technically small little sponge cakes but could be considered by some to be 'cookie-like'...Try Williams Sonoma for pans:

  • Jabalchin 28 Aug, 2008

    MVUCIC - I've never made madeleines but I'm looking for a few new recipes that would be appropriate on cookie trays for a wedding. I'm doing the baking for son's wedding in December (yikes) :) Could these be considered a "cookie"? Also, I inherited some baking cups in various "shapes"....wondering if one is for madeleines. If not, where is the best place to find the correct pans?? Please email me at Thank you.

  • mvucic 28 Aug, 2008

    I don't really trust silicone. Last time I made something with a silicone pan, it got stuck... of course, I'll admit, it may have been user error, so if anyone has any tips on getting shaped items out of silicone pans, pls let me know!

    Sorry for the long post... ~m

  • mvucic 28 Aug, 2008

    Also, I use a homemade cake release spread to coat the madeleine pan, and any other shaped pan I bake with. It's easy: mix equal parts shortening, oil and flour together. Store in an airtight container at room temperature. I mix up enough to have on hand for several weeks at a time. It's fabulous and inexpensive.

  • mvucic 28 Aug, 2008

    . Janpen, if you're referring to the classic hump on the underside of the madeleine, the recipe I have (I haven't tried this one yet), says to rest the batter for at least 30 minutes, but not at room temperature. My recipe says to rest it in the fridge so that the batter is cold. My madeleines always come out with a nice hump and are even "fatter" than the ones pictured above. I've even left my batter overnight to back early in the AM for a treat!

  • mvucic 28 Aug, 2008

    toto2, I have the madeleine pan from Williams-Sonoma, the larger size they carry (they have a cute mini-madeleine pan as well!). That one I believe is the standard size for madeleines. It has 12 cavities on it.

  • toto2 28 Aug, 2008

    The recipe says it makes 2 dozen but what size pan should I get? I never made these but would like to and it seems that there are different sizes of Madeleines and I think I definitely would like to try the silicone pan for a change.

  • toto2 28 Aug, 2008

    The recipe says it makes 2 dozen but what size pan should I get? I never made these but would like to and it seems that there are different sizes of Madeleines and I think I definitely would like to try the silicone pan for a change.

  • Bunzie 28 Aug, 2008

    I have never made these but would like to try. Does anyone know if I can use just a regular mixer and not the "paddle attachment". I have to go thru all the trouble and not have them turn out because of that. Appreciate anyone's thoughts.

  • smokerboy 28 Aug, 2008

    I have been making these for years and the only advice I offer is you not let the batter sit for 30 minutes as melted butter added to any baking recipe drops to the bottom. I make them as above but fill the pans and bake immediatley. They are plain but delicious and although they don't have a long life they freeze well.

  • gingerbug6 28 Aug, 2008

    If you want to try the ultimate pan, try the Demarle Madeleine pan. It is silicone and woven glass so everything browns beautifully and release without a crumb!!

  • janpen 28 Aug, 2008

    A local bakery, which is now gone, made a fat cake-y version of these that was absolutely fabulous! Any ideas as to how they got the additional volume?

  • samanthabrowne 28 Aug, 2008

    Dave's remark on oven preheating confirms something I've always considered odd about most American recipes, which invariably have the cook prepare the ingredients--which may take an hour or more--while the empty preheated oven consumes vast amounts of electricity. In England, the temperature

  • SummerBasil 25 Jan, 2008

    KitchenAid makes a great Silicone Madeleine pan. It works great! I have used it many times.

  • SummerBasil 25 Jan, 2008

    KitchenAid makes a great Silicone Madeleine pan. It works great! I have used it many times.

  • alidat 24 Jan, 2008

    I found my Madeleine pan at Bed, Bath, and Beyond 2 years ago. I'm sure they still have them there.

  • nightowl 24 Jan, 2008

    No, these are different little pans, like jello molds, but I bet I could use this

  • nightowl 24 Jan, 2008

    I think I have about 14 of those little pans but never knew what they were for. They are old

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