Easy Lemon Madeleines Recipe

This easy lemon madeleines recipe creates wonderfully hump-y madeleines.

Apparently, a high hump is a sign of a well-made madeleine. To achieve this, the madeleine batter must be cold upon entering the hot oven. Some bakers also chill the tin/mould along with the batter, but I've skipped this part here and just chilled the batter in the fridge for a few hours.

These lemon madeleines are buttery and a little zingy, and make the perfect little cakey treat for summer.

You can also watch me make these on YouTube:

Ready? Let's go.

(Makes about 24 madeleines.)


3 eggs
120g caster sugar
Pinch of salt
180g self-raising flour
120g unsalted butter, melted and cooled
Zest and juice of 1 lemon


1. Whisk the eggs, sugar and salt together until pale, light and fluffy.

2. Gently fold in the flour, followed by the butter, and lastly the lemon juice and zest.

3. Cover with clingfilm and pop in the fridge for at least four hours, or overnight.

4. Preheat the oven to 190°C, and lightly oil (or butter) an 18-cavity madeleine mould.

5. Scoop dessert spoon-fulls of chilled batter into the cavities (don't flatten them out with the back of your spoon – leave them heaped in there for the best humps), and bake for 10–12 minutes. Pop the leftover back in the fridge while you wait for the first batch to bake.

6. Cool on a wire rack, turn out when cool enough to touch, re-oil the pan and repeat with the remaining batter.

Enjoy, and have fun.


Popular Posts