Name: Lemon Madeleines Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 40 min
Cuisine: French
Ingredients: ½ cup unsalted butter (4 oz, 8 Tbsp, or 1 stick), melted and slightly cooled; 3 large eggs (50 g each without shell), at room temperature; ⅔ cup sugar; ¼ tsp Diamond Crystal kosher salt; 1 tsp pure vanilla extract; 2 tsp lemon zest (from one lemon; orange zest can be used as a substitute); 1 cup all-purpose flour (plain flour); 1 tsp baking powder; 1 Tbsp unsalted butter (for greasing 2 pans); 1 Tbsp all-purpose flour (for dusting 2 pans); ½ Tbsp confectioners’ sugar (optional, for dusting finished Madeleines)

If you’re looking for a delicate, melt-in-your-mouth treat that brings a bit of sunshine into your kitchen, you’re going to adore this Lemon Madeleines Recipe. These tiny French butter cakes burst with bright lemon zest and have the signature shell shape that’s as charming to look at as they are to eat. I absolutely love how this recipe turns out every single time — light, fluffy, and moist with just the right amount of sweetness. Stick with me, and I’ll walk you through every step to nail these little delights perfectly!

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Why You’ll Love This Recipe

Classic French Charm: These madeleines have the iconic shell shape and subtle lemon flavor that make them irresistible.
Simple Ingredients: You probably already have everything in your pantry—no fancy or hard-to-find items needed.
Perfect Texture: Light, airy, and moist, with a tender crumb that melts in your mouth.
Fun for Anytime: Whether it’s afternoon tea, a quick snack, or a charming dessert, 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 cake, easy madeleines recipe, lemon shell cakes, melt-in-your-mouth lemon cookies

Ingredients You’ll Need

For this Lemon Madeleines Recipe, the ingredients work beautifully to create that delicate crumb and buttery richness you expect. One tip: make sure your eggs are at room temperature to get the batter to its perfect fluffy consistency.

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 cake, easy madeleines recipe, lemon shell cakes, melt-in-your-mouth lemon cookies

Unsalted butter: Using unsalted lets you control the salt level precisely; plus, browning the butter slightly adds a wonderful nuttiness.
Large eggs: Room temperature eggs whip to a better volume, helping make these cakes airy.
Sugar: Regular granulated sugar is best for that balanced sweetness and structure.
Kosher salt: Just a pinch to balance the flavors—Diamond Crystal is my go-to.
Pure vanilla extract: Adds depth and rounds out the lemon perfectly.
Lemon zest: Freshly grated zest packs an amazing citrus punch—skip the bottled stuff!
All-purpose flour: Provides the structure; be sure to sift it with the baking powder for even leavening.
Baking powder: Helps your madeleines puff up just right, giving that light texture.
Butter and flour for pans: Don’t skip greasing and dusting your molds to keep those delicate cakes from sticking.
Confectioners’ sugar (optional): For a sweet, elegant dusting once baked.

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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 like to keep things pretty classic with my Lemon Madeleines Recipe, but sometimes I swap the lemon zest for orange or even add a touch of lavender for a floral note. Feel free to experiment—the recipe is forgiving and welcoming to your personal twists!

Lavender Madeleines: Adding 1 tsp of dried culinary lavender buds can give a delicate floral aroma that pairs amazing with lemon.
Chocolate-Dipped: After baking, dip one side in melted dark chocolate for an elegant contrast my family loves.
Gluten-Free: Use a 1:1 gluten-free flour blend, but expect a slightly different texture—still delicious!
Lower Sugar: You can reduce sugar by up to 1/4 cup if you prefer a less sweet bite without sacrificing texture.

How to Make Lemon Madeleines Recipe

Step 1: Melt Butter and Prepare Pans

Begin by melting ½ cup of unsalted butter over low heat until it’s just melted and slightly golden—this adds a lovely, toasty undertone. Then, brush the madeleine pans with the extra tablespoon of melted butter and dust them lightly with flour. Doing this well will help your madeleines pop out perfectly after baking without sticking.

Step 2: Beat Eggs and Sugar Until Fluffy

In a bowl, whisk together the 3 large eggs and ⅔ cup sugar, along with the pinch of salt. You’ll want to beat them for about 5–7 minutes until the mixture is pale, thick, and slightly tripled in volume. This is a crucial step to get those airy madeleines you’re dreaming of—they’ll puff up beautifully in the oven.

Step 3: Stir in Flavorings and Dry Ingredients

Fold in the vanilla extract and fresh lemon zest gently, then sift together the flour and baking powder. Carefully fold the flour mixture into your egg batter in batches so you keep all that lovely air inside. Finally, fold in the melted butter in a slow stream to make a smooth batter. The folding technique is key here—be patient and delicate!

Step 4: Chill the Batter

Cover your bowl with plastic wrap and chill the batter in the fridge for at least 30 minutes. This chilling step isn’t just tradition—it helps create that signature “bump” on the back of your madeleines as they bake. Trust me, you’ll notice the difference.

Step 5: Bake Until Golden

Preheat your oven to 375°F (190°C). Spoon or pipe the batter into each mould—fill about 3/4 full to leave room for rising. Bake for about 10–12 minutes, watching for the edges to turn a golden brown and the tops to spring back when lightly touched. Removing them at just the right moment keeps them tender and moist inside.

Step 6: Cool and Dust

Let the madeleines cool in the pan for a couple of minutes before carefully removing them onto a wire rack. Once they’re completely cool, dust them lightly with confectioners’ sugar for that finishing touch—and possibly some smiles!

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Pro Tips for Making Lemon Madeleines Recipe

Room Temperature Eggs: I learned this the hard way; cold eggs don’t whip up as well, so take them out ahead of time for a fluffier batter.
Chill the Batter: Don’t skip the resting step in the fridge—it makes your madeleines rise properly and keeps the texture ideal.
Grease and Flour Pans Thoroughly: Sticky madeleines mean a frustrated baker—take your time here for perfect releases every time.
Watch the Oven Timing: Madeleines can go from golden to burnt quickly, so keep an eye on them starting at 10 minutes.

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 cake, easy madeleines recipe, lemon shell cakes, melt-in-your-mouth lemon cookies

Garnishes

I usually keep it simple with a light dusting of confectioners’ sugar, but sometimes I add a tiny swirl of lemon curd on top or a thin slice of candied lemon zest for an eye-catching touch. It’s all about that fresh lemon vibe!

Side Dishes

These madeleines are the perfect partner to a cup of Earl Grey or chamomile tea, but I’ve also served them alongside fresh berries or a mild yogurt mousse for a light, elegant dessert plate that never disappoints.

Creative Ways to Present

For special occasions, arrange them in a pretty lined basket or on a tiered cake stand with fresh edible flowers. I once tied little pastel ribbons around each madeleine for a bridal shower—it was a huge hit and made this humble cake feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover madeleines in an airtight container at room temperature, and they usually stay fresh and delicious for up to 2 days. To keep them from drying out, I sometimes tuck in a small piece of bread to help maintain moisture.

Freezing

I’ve frozen these madeleines successfully by placing them in a single layer on a baking sheet first, then transferring to a freezer-safe bag once solid. When you want them, just thaw at room temperature for about 30 minutes—they’re surprisingly good as if fresh!

Reheating

To bring back that fresh-baked feeling, I warm madeleines in a preheated 300°F (150°C) oven for just 4–5 minutes. This revives their delicate crisp edges without drying them out—a total game-changer if you have leftovers!

FAQs

What makes these madeleines so special?

It’s the combination of the buttery batter, the fresh lemon zest, and the unique shell-shaped pans that create a delicate, aromatic, and tender cake experience. The chilling step and careful folding give them that signature bump and airy texture.
Can I use orange zest instead of lemon zest?

Absolutely! I’ve swapped in orange zest when I didn’t have lemons, and it still gives a lovely citrus flavor, though slightly sweeter and milder than lemon.
Do I really need a special madeleine pan?

While you can technically bake these as little cakes in other molds, the madeleine pan is what gives you that iconic shape and helps create the distinct texture. It’s a worthwhile investment if you want authentic results.
How do I prevent madeleines from sticking to the pan?

Make sure to brush the pan with melted butter thoroughly and dust it with flour before adding batter. Also, letting the madeleines cool slightly before attempting to remove them helps them release more easily.

Final Thoughts

When I first tried making madeleines, I struggled to get that perfect texture and shape, but with this Lemon Madeleines Recipe, I finally cracked the code. These little cakes feel so fancy yet are surprisingly easy, making them my go-to for gifting or just a sweet treat at home. I truly hope you enjoy them as much as my family and I do—they’re a little piece of joyful sunshine in every bite. So grab your pan, zest a lemon, and let’s bake some magic!