How to Make Perfect Lemon Madeleines – Light, Fluffy & Buttery.

Last updated on February 26th, 2025 at 12:29 pm

Lemon Madeleines are delicate, shell-shaped French butter cakes with a light, fluffy texture and a hint of citrus. This classic French madeleine recipe balances rich, buttery flavor with bright lemon zest, creating the perfect accompaniment to coffee, tea, or dessert. In this guide, you’ll learn how to make perfect Lemon Madeleines with step-by-step instructions, expert tips, and the secret to achieving the signature madeleine hump.

What Makes Lemon Madeleines So Special?

I’ve made thousands of Lemon Madeleines in my career, especially while working at Boulud’s restaurants in New York City and Toronto, including opening his Four Seasons Toronto location. At the end of every meal, they were served warm, dusted with icing sugar—a small but elegant touch that made the dining experience feel complete.

More than just small cakes, Lemon Madeleines are a perfect balance of technique and tradition. Their signature golden shell shape, crisp edges, and light, airy crumb make them unmistakable. The magic comes from a well-whipped batter, proper chilling, and the contrast between cold batter and a hot oven—a key step to achieving the classic hump in the center.

Even the smell of Lemon Madeleines takes me back to my time in Boulud’s kitchens—the precision, the craft, and the ritual of making them fresh for every service. No matter how many I’ve made, I will never get tired of this classic French pastry.

In this guide, I’ll share everything I’ve learned from making thousands of Lemon Madeleines, including expert techniques, step-by-step instructions, and my go-to recipe for achieving perfect results at home.

What Are Madeleines? 🍋

Madeleines are small, shell-shaped French butter cakes with a delicate, sponge-like texture. Though they resemble cookies, they are actually light, airy cakes made with a simple batter of eggs, sugar, butter, flour, and a touch of baking powder.

These classic pastries originated in Lorraine, France, and are famous for their signature hump—a domed rise that forms during baking. The key to perfect madeleines is the contrast between cold batter and a hot oven, which helps create their crispy edges and tender crumb.

Lemon Madeleines are best enjoyed freshly baked, often dusted with powdered sugar or dipped in chocolate. Their subtle flavor makes them an ideal companion to coffee or tea.

Why You’ll Love This Recipe

I’ve made thousands of Lemon Madeleines in my career, yet I never get tired of them. The process, the aroma, and that first bite—light, buttery, and kissed with lemon—still feel special every time. If I can make thousands and still love them, I know this will be a recipe you’ll keep coming back to.

Here’s why these Lemon Madeleines stand out:

• Authentic French Flavor – Inspired by the same technique we used at Boulud’s restaurants.
• Soft, Fluffy, and Buttery – A light sponge with crisp edges and a rich, buttery taste.
• Simple Ingredients, Big Flavor – Just a few pantry staples transform into something extraordinary.
• The Signature Hump – I’ll show you the secrets to getting that classic madeleine rise.
• Versatile & Elegant – Perfect with coffee, tea, or as a beautiful homemade gift.

Once you taste these fresh from the oven, dusted with icing sugar, you’ll understand why I’ve never tired of making them.

Equipment Needed

To make perfect Lemon Madeleines, having the right equipment makes all the difference. Here’s what you’ll need:

• Madeleine Pan – The classic shell shape is essential for authentic madeleines. I LOVE Matfer pans but they are expensive so if you want a more affordable option check out this madeleine pan.
• Pastry Brush – Used to grease the pan with melted butter, ensuring the madeleines release cleanly.
• Mixing Bowls – A large bowl for whipping the eggs and sugar, plus a smaller one for the dry ingredients.
• Whisk or Hand Mixer – You need to whip the eggs and sugar until thick and pale, so a whisk or electric mixer makes this easier.
• Fine Mesh Sieve – For sifting flour and baking powder to ensure a light, airy batter.
• Piping Bag (Optional) – Helps evenly distribute the batter into the molds without mess. A spoon works too.

Pro Tip: If you don’t have a madeleine pan, you can try a mini muffin tin, but you won’t get the signature shell shape or crisp edges.

Lemon Madeleine Ingredients & Baker’s Percentage

For the Madeleines

For the Lemon Glaze:

For the Raspberry Glaze

Note: Freeze-dried raspberry powder is a finely ground, seedless powder made from whole raspberries. It adds a natural tart flavor and vibrant color to baked goods.

Step-by-Step: How to Make Lemon Madeleines

Prepare the Pan and Ingredients

• Melt the butter needed for the batter and set it aside to cool slightly.
• Separately, melt a small amount of extra butter to grease the pan.
• Lightly brush the madeleine pan with the extra melted butter to coat the moulds.
• Place the pan in the freezer to chill while preparing the batter.
• Preheat the oven to 400°F (204°C).

Make the Batter

1. Melt the butter in a microwave or a small pot over medium heat. Set aside to cool slightly (between 113–122°F or 45–50°C).
2. In a large mixing bowl, whisk together the eggs and sugar. Beat on high speed for 4–5 minutes until thick and pale.
3. The mixture should fall in ribbons when lifted. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Sift the dry ingredients into the egg mixture, then gently fold with a spatula until just combined.
5. Add half of the melted butter and fold gently. Add the remaining butter and mix until incorporated.
6. Add the lemon zest and fold it until it is combined.

Chill the Batter

1. Cover the bowl and refrigerate for 30–60 minutes.
2. Chilling helps create the signature hump when baking.

Fill the Molds and Bake

1. Pipe or spoon the batter into the prepared madeleine pan, filling each about 85–90% full.
2. If making raspberry madeleines, place one frozen raspberry in the center of each mould.
3. Bake at 400°F (204°C) for 9–10 minutes, or until the edges turn golden brown and the centers develop a slight dome.

Cool and Glaze

1. Mix all glaze ingredients and brush the glaze over the warm madeleines.
2. Remove the madeleines from the oven and let them cool in the pan for five minutes.
3. Transfer them to a cooling rack.

Expert Tips for Perfect Lemon Madeleines (Helpful Baking Tips & Tricks)

1. Chill the Batter for the Signature Hump

• Resting the batter in the fridge for at least 30–60 minutes (or up to 24 hours) helps create the classic madeleine hump by allowing the flour to hydrate and the butter to firm up.
• When I worked for Chef Daniel Boulud, we always made the batter the day before, letting it rest for a full 24 hours. This extra resting time makes service easier and produces a more pronounced rise.
• A cold batter hitting a hot oven (400°F/204°C) creates the thermal shock needed for a dramatic hump.

2. Grease and Chill the Pan for Crisp Edges

• Always brush the pan with melted butter to prevent sticking.
• Chilling the pan before baking helps develop crispy edges and defined ridges.

3. Don’t Overmix the Batter

• Gently fold in the dry ingredients to avoid overworking the gluten. Overmixing can lead to dense, tough madeleines instead of a light, fluffy texture.

4. Use Fresh Lemon Zest for Maximum Flavor

• Lemon zest provides a more intense citrus aroma than lemon juice.
• For an even deeper flavour, rub the zest into the sugar before mixing.

5. Fill the Molds Properly

• Fill each madeleine mould about 85–90% full, just below the rim. Unlike some recipes that recommend ¾ full, this slightly higher fill level helps create the classic hump and ensures a full, well-formed madeleine.
• If using a piping bag, apply even pressure for uniform filling.
• If making raspberry madeleines, gently press a frozen raspberry into the center without pushing it too deep.

6. Bake at High Heat for the Perfect Rise

• The initial heat shock at 400°F (204°C) gives the madeleines their classic dome.
• Avoid opening the oven door during the first 7–8 minutes to prevent heat loss.

7. Unmold Carefully to Avoid Breaking

• Let madeleines cool for 2-3 minutes in the pan before gently removing them.
• Use a butter knife to carefully lift the edges if they stick.

8. Serve Fresh for the Best Texture

• Madeleines taste best on the day they’re baked, when they have a crisp exterior and a soft, delicate interior.
• When I worked for Chef Boulud, we served them fresh at the end of each meal, ensuring guests experienced them at their peak texture and flavour.
• If storing, keep them in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.

FAQ – Common Lemon Madeleine Questions

1. Why didn’t my madeleines rise properly?

The most common reason is not chilling the batter long enough. The cold batter hitting the hot oven creates the signature hump. Also, make sure:

• The baking powder is fresh (expired leavening agents won’t work).
• The oven is fully preheated to 400°F (204°C) before baking.
• You don’t overmix the batter, which can deflate the air bubbles.

2. How do I get the perfect madeleine hump?

Chilling the batter is key. At Boulud, we always rested the batter overnight (24 hours), which created the best texture and rise. If you’re short on time, chill for at least 30–60 minutes before baking. Also:

• Bake at a high temperature (400°F/204°C) to create an oven spring.
• Use a chilled madeleine pan for extra contrast between cold batter and hot oven.

3. My madeleines are too dense. What went wrong?

Dense madeleines usually happen because of overmixing the batter or not whipping the eggs and sugar enough. To fix this:

• Beat the eggs and sugar until pale and thick (about 4–5 minutes).
• Gently fold in the flour to avoid deflating the batter.
• Let the batter rest so the gluten relaxes, making the texture lighter.

4. How do I prevent my madeleines from sticking to the pan?

• Always brush the pan with melted butter, making sure to coat every ridge.
• Lightly dust with flour and tap out the excess before filling.
• Use a nonstick madeleine pan for best results.

5. Can I make madeleines without a madeleine pan?

• Technically, yes, but they won’t have the classic shell shape and crisp edges. You can use a mini muffin tin, but the texture may be slightly different.

6. How do I store madeleines?

• For longer storage, freeze for up to 1 month and reheat briefly before serving.
• Madeleines taste best fresh. At Boulud, we served them straight from the oven at the end of each meal.
• If storing, place them in an airtight container for up to 2 days.

Lemon Madeleines Final Thoughts & Serving Idea

Final Thoughts & Serving Ideas

At all of Bouluds restaurants, lemon madeleines are always served fresh at the end of every meal, dusted with icing sugar in a linen-lined basket. I love enjoying them with coffee or tea, but they also pair beautifully with poached quince for a delicate, fruity contrast.

For a full tea-time spread, serve these lemon madeleines with fresh fruit, a light dessert wine, or alongside a slice of sourdough banana nut bread for a comforting pairing.

More Ways to Enjoy Lemon Madeleines

• With Fresh Berries & Whipped Cream – Serve lemon madeleines alongside macerated strawberries or raspberries with a dollop of lightly sweetened whipped cream.
• Dipped in Chocolate – Partially dip them in dark, milk, or white chocolate for an elegant twist. Add crushed pistachios or sea salt for extra flavor.
• With Lemon Curd or Jam – Spread with lemon curd, raspberry jam, or apricot preserves for a more decadent treat.
• As an Ice Cream Sandwich – Sandwich a scoop of vanilla or lemon sorbet between two madeleines for a fun and unexpected dessert.
• Soaked in Espresso or Hot Chocolate – Similar to biscotti, dip them in espresso, cappuccino, or rich hot chocolate for a warm and comforting treat.

More Recipes to Try

If you love baking, here are a few more recipes to explore:

• Sourdough Chocolate Chunk Cookies – A rich and chewy treat for any occasion.
• Sourdough Discard Scones – A buttery, flaky addition to your tea-time table.
• How to Cook Quince – A unique fruit that pairs beautifully with madeleines.

For more recipes, techniques, and behind-the-scenes baking, visit my YouTube channel!

How to Make Perfect Lemon Madeleines – Light, Fluffy & Buttery.

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5 from 4 reviews

• Author: MJD
• Total Time: 65 minutes
• Yield: 16 madeleines 1x

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Description

These Lemon Madeleines are classic French butter cakes with a delicate, sponge-like texture and a hint of citrus. Light, buttery, and slightly crisp on the edges, they are perfect for serving with coffee or tea. This recipe includes expert tips for achieving the signature madeleine hump, along with optional lemon and raspberry glazes for an extra layer of flavour.

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Ingredients

Scale 1x2x3x

For the Lemon Madeleines

• 113g (½ cup) unsalted butter, melted and cooled, plus extra for greasing the pan
• 100g (½ cup) granulated sugar
• 2 large eggs, room temperature
• 115g (¾ cup + 1 tbsp) all-purpose or pastry flour, sifted
• 7g (1 ½ tsp) baking powder
• 2g (¼ tsp) salt
• 5g (1 tbsp) lemon zest

For the Lemon Glaze (Optional)

• 70g (½ cup) icing sugar
• 30g (2 tbsp) lemon juice

For the Raspberry Glaze (Optional)

• 46g (⅓ cup) icing sugar
• 24g (3 tbsp) raspberry powder
• 30g (2 tbsp) lemon juice

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Instructions

1. Prepare the Pan and Ingredients

1. Melt the butter needed for the batter and set it aside to cool slightly.
2. Separately, melt extra butter for greasing and lightly brush the madeleine pan.
3. Place the pan in the freezer for at least 10 minutes while preparing the batter.
4. Preheat the oven to 400°F (204°C).

2. Make the Batter

1. In a microwave or saucepan, melt the butter and let it cool slightly (between 113–122°F or 45–50°C).
2. In a mixing bowl, whisk together eggs and sugar for 4–5 minutes until thick and pale. The mixture should fall in ribbons when lifted.
3. In a separate bowl, sift together the flour, baking powder, and salt.
4. Gently fold the dry ingredients into the egg mixture in two additions to prevent deflating the batter.
5. Stir in half of the melted butter, folding gently, then add the remaining butter and fold until just combined.
6. Add the lemon zest and mix until fully incorporated.

3. Chill the Batter

1. Cover the bowl with plastic wrap and refrigerate for 30–60 minutes (or up to 24 hours).

4. Fill the Molds and Bake

1. Remove the chilled pan from the freezer and pipe or spoon the batter into the molds, filling each about 85–90% full.
2. (Optional: For Raspberry Madeleines) Place one frozen raspberry in the center of each mold.
3. Bake at 400°F (204°C) for 9–10 minutes, until the edges are golden brown and the centers form the classic hump.

5. Cool and Glaze (Optional)

1. Let the madeleines cool in the pan for 5 minutes, then transfer them to a wire rack.
2. Mix all glaze ingredients and brush the warm madeleines with lemon or raspberry glaze.

Notes

• Chilling the batter is essential for creating the signature madeleine hump. If time allows, refrigerate for at least 1 hour or up to 24 hours for the best results.
• Greasing the pan with melted butter and chilling it before baking helps create crisp edges and prevents sticking.
• Filling the molds about 85–90% full ensures a well-formed madeleine without overflowing.
• Madeleines are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
• For an extra flavour boost, try rubbing the lemon zest into the sugar before mixing to release more citrus oils.
• If you don’t have a madeleine pan, you can use a mini muffin tin, but the texture and shape will be slightly different.

• Prep Time: 15 minutes (plus 30–60 minutes resting time)
• Cook Time: 10 minutes (plus 10 minutes to rest and glaze)
• Category: Dessert
• Method: Baking
• Cuisine: French