Lemon Madeleines


These delicious little lemon cakes are perfect for afternoon tea or a rainy day at home.  I haven’t made them in a while but after flipping through pictures from our first trip to Paris, I felt like it was time to reminisce the experience.  I followed this Martha Stewart’s recipe but substituted the cake flour with regular white flour.  They go fast so feel free to double the recipe if you’d like!


  • 3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
  • 1 1/2 cups cake flour, sifted (not self-rising)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 3 large eggs
  • 2 large egg yolks
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice (2 to 3 lemons total)
  • Confectioners’ sugar, for dusting (optional)


Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.


* I highly recommend investing in a lemon squeezer.  So much easier than squeezing the lemons by hand.  Plus the juice actually goes into the bowl and not everywhere else. 😉


Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes.


Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.


Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes.


Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners’ sugar, if desired.


Happy Baking! Enjoy!


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