Madeleines with Vanilla & Lemon
Prep time
Cook time
Total time
Makes around 30 if you use traditional Madeleine tins; you could also use cupcake cases. best eaten as ‘hot’ cakes a few minutes after turning out, but they keep in air-tight tin for up to three. They go very slightly chewing when a day old, but are ideal to nibble with morning coffee. Fresh, they are perfect for tea!
Recipe type: Cakes
Cuisine: French
Serves: 30
  • 3 large eggsprint button transparent
  • 130g granulated sugar
  • pinch of salt
  • 175g plain flour
  • 1 tsp baking powder (optional if you don’t want much ‘bump’)
  • Zest of two lemons, juice of one (2 tbsp in total)
  • 1 small tsp or a small capful quality vanilla essence (or seeds of one vanilla pod)
  • 120g unsalted butter, melted, plus a little more to grease tin
  1. First prep your tins by melting the butter required in the recipe and smearing it lightly in the molds/tins. Dust tins with flour and shake of excess. If using silicon trays, you won’t need to do this stage. Then, chill the tins in your freezer for a minimum of an hour, but preferably three.
  2. Using a mixer, beat the eggs, vanilla essence and sugar til frothy and thickened.
  3. Sieve the flour and baking powder (if using) and fold in a couple of spoonfuls at time into the egg mixture. fold in the lemon zest and juice. Combine well until no dry bits are left.
  4. Pour in the melted butter slowly a little at a time (having left it to cool) and stir it in gently, combining well.
  5. Cover the batter and chill in the fridge for a good 3 hours, and anything up to a day.
  6. When ready to cook, preheat oven (fan) to 180°C.
  7. Spoon the batter into the tins (or paper cases) fill around ¾ of each scalloped mold or case. Don’t fuss around smearing it smooth; see if you can scrape it off the spoon using back of another spoon all in one go.
  8. Bake for 8-9 minutes or until very lightly golden and just firm to touch. They cook very fast. If you’ve used baking powder, expect quite a ‘bump’ to rise on the tops!
  9. Turn out of tin asap you can, so don’t leave to cool in the tins. They should slip out with a little tap, as you tilt the tin over a wire cooling rack.
Recipe by The Red Bistro at