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Lemon Madeleines

Posted on May 23, 2015


I have completely fallen in love with madeleines recently. They are the most gorgeous, buttery, mouth-watering little cakes and it's so worth rustling up a batch at home. These are a very simple lemon version but I'm already thinking of lots of more exciting flavour combinations to try!


To make 18 you'll need:

130g icing sugar

2 eggs

the zest of 2 lemons

2 tbsp whole milk

pinch of salt

130g plain flour

130g unsalted butter, melted and cooled to room temperature

2 tsp baking powder

In your food mixer bowl put the icing sugar, eggs, lemon zest, milk and salt. Using the whisk attachment bring the ingredients together quickly.

Sift your flour and baking powder together in another bowl and then slowly add the dry ingredients into your food mixer, using a slow speed so you don't end up with flour all over your kitchen walls. Stop mixing as soon as the flour has all been added.

Pour in the melted butter, again whisking slowly. Once the butter is incorporated continue to whisk until you can see ribbons forming in the batter. This generally takes a matter of seconds. As a little aside, if you do manage to over whisk (I certainly have in the past!) - do not fret. Continue to cook the cakes as normal and the heat from the oven with melt the mixture back down quickly. The cakes will be a little tighter and denser but still tasty so don't think all is lost!

Spoon your batter into your madeleine moulds. A little word of warning here...if you have metal trays you need to grease and flour them really well. If you have non stick trays...I still find I need to grease and flour them well. If you want perfectly ridged seashell shaped madeleines it's worth the tiny bit of effort I promise.

Place your moulds into the fridge for 15 minutes to help settle the batter.

Bake in a preheated oven at 190C for 10-15 minutes or until the edges are gently browning and the top is a beautifully risen golden dome.