Lemon Madeleines

lemon madeleines
Photo: Victor Schraeger
2 dozen

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.


  • ¾ cup unsalted butter (1 ½ sticks), melted, plus more for pans

  • 1 ½ cups cake flour, sifted (not self-rising)

  • ½ teaspoon baking powder

  • ¼ teaspoon coarse salt

  • 3 large eggs

  • 2 large egg yolks

  • ¾ 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.

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