Name: Lemon Madeleines Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: ½ cup unsalted butter (4 oz, 8 Tbsp, or 1 stick), melted and cooled; 3 large eggs (50 g each, at room temperature); ⅔ cup sugar; ¼ tsp Diamond Crystal kosher salt; 1 tsp pure vanilla extract; 2 tsp lemon zest (from one lemon); 1 cup all-purpose flour; 1 tsp baking powder; 1 Tbsp unsalted butter (for greasing pans); 1 Tbsp all-purpose flour (for dusting pans); ½ Tbsp confectioners’ sugar (for dusting)

If you’re on the hunt for a delightful little treat that feels elegant but is surprisingly simple to make, you’re going to adore this Lemon Madeleines Recipe. These tiny, buttery French cakes have the most adorable shell shape and a bright lemony zing that just makes your afternoon tea—or any snack time—feel extra special. I absolutely love how these turn out fluffy yet moist, and with just the right hint of citrus to keep them fresh and inviting. Stick with me, and I’ll share all my insider tips so you can nail this classic recipe every single time.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The bright lemon zest perfectly complements the rich buttery base for a fresh yet indulgent bite.
Light and Fluffy Texture: These madeleines are wonderfully moist without being dense, just like the classic French version.
Simple Ingredients: No fancy or hard-to-find items, just everyday pantry staples you probably have on hand.
Great for Any Occasion: Whether it’s a casual snack or a fancy tea party, these madeleines always impress.

A white plate with blue floral patterns holds nine shell-shaped madeleine cakes arranged closely together in three rows. Five of the madeleines have a golden brown color with a slightly crispy texture and a light dusting of powdered sugar on top. The other four are lighter yellow with a soft and smooth surface. The plate is placed on a white marbled surface, next to a yellow and white checkered cloth. In the background, there is a woven coaster under a glass coffee pot and a part of a white plate with blue patterns is also visible. Photo taken with an iphone --ar 2:3 --v 7 - Lemon Madeleines, French Lemon Cakes, Lemon Based Pastries, Easy Madeleines, Lemon Dessert Recipes

Ingredients You’ll Need

Each ingredient in this Lemon Madeleines Recipe plays a role in creating that tender cake texture and vibrant flavor. I recommend using fresh lemon zest for the best citrus punch, and room temperature eggs to help everything blend smoothly.

Flat lay of a small stick of unsalted butter, three whole large brown eggs with clean shells, a small white bowl of granulated sugar, a small white bowl of fine kosher salt crystals, a small white bowl with clear vanilla extract, freshly grated lemon zest from one lemon, a small mound of all-purpose flour, a small white bowl of baking powder, a small white bowl of confectioners’ sugar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Lemon Madeleines, French Lemon Cakes, Lemon Based Pastries, Easy Madeleines, Lemon Dessert Recipes

Unsalted butter: I like to use real butter for that rich, authentic flavor – it makes all the difference.
Large eggs: Room temperature eggs emulsify better, giving your batter a silky consistency.
Sugar: Granulated sugar is standard here, balancing the lemon’s tartness.
Kosher salt: A pinch of salt really lifts the sweetness and deepens the flavor.
Pure vanilla extract: Adds warmth and complexity in the background.
Lemon zest: Freshly grated is key! It gives that authentic bright citrus aroma you want.
All-purpose flour: I use plain flour for structure without heaviness.
Baking powder: This tiny lift helps keep the madeleines light and fluffy.
Unsalted butter for greasing: Makes sure your madeleines pop right out of the pans.
Flour for dusting pans: Prevents sticking and keeps the delicate shape intact.
Optional confectioners’ sugar: A light dusting adds a pretty touch and a little extra sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with my Lemon Madeleines Recipe by switching up the citrus or adding subtle flavors. Feel free to customize it to match what you have in your kitchen or your mood that day!

Orange Zest Variation: When lemons aren’t handy, swapping in orange zest gives a sweeter, softer citrus note that my family really enjoys.
Lavender Touch: I once added a teaspoon of dried culinary lavender to the batter—it created a delicate floral aroma that made these madeleines feel extra-special.
Gluten-free Option: Try using a gluten-free flour blend; the texture’s slightly different but still delicious.
Chocolate-Dipped: Once cooled, dipping half of each madeleine in melted dark chocolate adds a decadent twist that’s perfect for entertaining guests.

How to Make Lemon Madeleines Recipe

Step 1: Prep Your Pans and Ingredients

Begin by softening the butter and getting your eggs to room temperature—this helps everything combine effortlessly. Meanwhile, grease your madeleine pans generously with the reserved butter, then dust them lightly with flour to prevent sticking. I discovered this trick after a few frustrating batches where the cakes didn’t release well. Once prepared, preheat your oven to 375°F (190°C) so it’s ready to go when you finish mixing.

Step 2: Melt Butter and Combine Flavors

Gently melt the ½ cup of butter on the stove or microwave, then set it aside to cool slightly. Meanwhile, zest your lemon—getting just the yellow part, avoiding the bitter white pith—and mix the zest with the vanilla extract for added fragrance. When I first tried this step, I underestimated how much lemon zest would enhance the zing, so don’t be shy!

Step 3: Whisk Eggs, Sugar & Salt Until Fluffy

In a mixing bowl, beat the eggs, sugar, and the pinch of kosher salt together. Use a hand mixer or stand mixer on medium-high speed until the mixture is pale, thick, and airy—this usually takes about 5 to 7 minutes. This aeration step is what keeps your madeleines light inside. I learned that rushing this part results in dense madeleines, so patience here pays off.

Step 4: Fold in Dry Ingredients and Butter

Sift the flour and baking powder together to avoid lumps, then gently fold them into your egg mixture in two batches, careful not to deflate the batter. Next, drizzle in the melted butter mixed with lemon zest and vanilla, folding delicately until fully incorporated. The key is gentle folding—overmixing will zap the air bubbles essential for that tender crumb.

Step 5: Bake to Golden Perfection

Spoon the batter into your prepared pans, filling each shell mold about three-quarters full. Pop them in your preheated oven for 12 to 15 minutes or until they’re puffed up, golden brown, and you can lightly press a madeleine’s peak without it feeling wet. My family goes crazy for these moments fresh out of the oven—they smell so heavenly!

Step 6: Cool and Optional Dusting

Once baked, carefully turn the madeleines out onto a wire rack to cool. If you want that extra touch of elegance, sprinkle a dusting of confectioners’ sugar over the top when cooled. I like to do this especially when serving for company—it really elevates their appearance and adds subtle sweetness.

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Pro Tips for Making Lemon Madeleines Recipe

Use Room Temperature Eggs: I’ve found they whip up more easily and help the batter stay airy.
Don’t Overmix the Batter: Folding gently preserves the airiness you’ll want for those light, fluffy cakes.
Grease and Flour Your Pans Well: This simple step prevents sticking and keeps that gorgeous shell shape intact.
Bake Immediately After Mixing: Letting the batter sit too long causes loss of lift and density in your madeleines.

How to Serve Lemon Madeleines Recipe

The image shows a white plate with blue designs holding ten oval-shaped madeleine cookies arranged in a loose pile. The madeleines vary in color from golden yellow to a more toasted brown, with some showing a light powdered sugar dusting on top. Their texture appears soft with slight ridges on the surface, and the edges are gently browned. The plate is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Lemon Madeleines, French Lemon Cakes, Lemon Based Pastries, Easy Madeleines, Lemon Dessert Recipes

Garnishes

I usually keep garnishes simple—a light dusting of confectioners’ sugar or a few lemon zest curls on top for that fresh, citrusy look. Sometimes I add a tiny dollop of whipped cream or a smear of lemon curd to the side for an indulgent touch. These little extras make the madeleines feel even more special, especially when sharing with guests.

Side Dishes

This Lemon Madeleines Recipe pairs beautifully with a cup of Earl Grey or a fragrant green tea. I love serving them alongside fresh berries or a small fruit salad to brighten the plate. For a brunch spread, they’re delightful with yogurt and honey or alongside soft cheeses for a tea-time treat.

Creative Ways to Present

For special occasions, I line a pretty serving tray with parchment paper, nestle madeleines in mini cupcake liners, and add edible flowers or mint leaves for a fresh pop of color. Wrapping a few in parchment and tying with twine also makes a charming homemade gift. It’s such a fun way to elevate their simple elegance and impress your guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container at room temperature. I usually eat mine within two days because they’re so tempting, but they’ll stay fresh for up to three days. Keeping them sealed prevents drying out and preserves that classic madeleine softness.

Freezing

Freezing baked madeleines works really well! I let them cool completely, then place them in a single layer on a baking sheet to freeze. After a couple of hours, I transfer them to a freezer bag. When you’re ready to indulge, just thaw at room temperature or warm briefly in a low oven. This trick is great for prepping ahead for parties or just keeping treats on hand.

Reheating

To bring frozen or leftover madeleines back to life, I pop them in a 300°F (150°C) oven for about 5 minutes. This refreshes their delicate crispness on the outside while keeping the inside tender. Avoid microwaving, which can make them rubbery or dry out too fast.

FAQs

Can I make this Lemon Madeleines Recipe without a madeleine pan?

While traditional madeleines get their distinctive shell shape from the pan, you can bake the batter in mini muffin tins if you don’t have one. The texture will be similar, but they won’t have the classic ridged appearance. Just grease and flour your muffin tin well to prevent sticking.
Why do my madeleines turn out dense instead of light and fluffy?

Dense madeleines often result from overmixing the batter, not beating the eggs long enough, or letting the batter sit too long before baking. Make sure to whip the eggs and sugar until fluffy and fold in the flour and butter gently. Also, bake the batter right after mixing to retain its lift.
Can I prepare the batter ahead of time?

It’s best to bake madeleines immediately after mixing because the batter relies on freshly incorporated air for its light texture. However, if necessary, you can refrigerate the batter for up to an hour, but expect slightly less puffiness in the final cakes.
What can I substitute if I don’t have fresh lemon zest?

If fresh lemon zest isn’t available, you can use finely grated orange zest for a milder citrus flavor or a few drops of lemon extract. Just be cautious with extracts as they can easily overpower the delicate balance in madeleines.
How do I know when madeleines are perfectly baked?

They’re done when the madeleines have puffed up into a slight hump in the center, have a golden-brown edge, and spring back lightly when touched. Using a timer helps avoid overbaking, which can dry them out.

Final Thoughts

This Lemon Madeleines Recipe feels like a little slice of French elegance you can easily bring home to your own kitchen. What I love most is how approachable it is—no complicated ingredients or steps, just love and a few smart tips to help you succeed. Whether you’re baking for yourself, your family, or bringing a batch to a friend’s gathering, these madeleines never disappoint. I can’t wait for you to try them and experience that joyous moment when you bite into their tender, lemon-kissed goodness. Happy baking!