lemon madeleines (recipe)

If it comes to something that I love to bake and eat, it would be without a doubt, madeleines. There’s something about these shell-shaped tea cakes that made me fall so deeply in love with them. They’re the most delicious when straight out of the oven – warm, rich, buttery, spongy, and moist, but they’re still delightful however way you eat them.

Their flavours, like many other types of cakes, could be endless. I’ve made pistachio, green tea, black sesame, and chocolate before, but lemon remains as one of my favourites. The recipe I used is from Laura Calder’s Food Network show, French Food at Home.


makes 24 madeleines

1 cup + 2 Tbsp. flour
½ teaspoon baking powder
Pinch salt
2/3 cup + 1 tablespoon butter
1/2 cup + 2 tablespoons sugar
1 tablespoon brown sugar
1 tablespoon honey
4 eggs
Zest of 1 lemon, more to taste

1. Grease madeleleine tins and set in the freezer. Heat the oven 400°F/200°C.
2. Sift together the flour and baking powder. Melt the butter, and stir in the sugar and honey. Lightly beat the eggs, and temper them into the butter mixture. Whisk into the flour to make a smooth batter. Pour into the moulds and bake until the cakes are puffed up, golden around the edges and cooked through, 10 to 12 minutes, without opening the door during cooking.

:: recipe from here


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