Lemon Zest Madeleines



Preparation info

  • Difficulty


  • Makes about

    a dozen


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

As Gateaux Mama founder Melanie Vaz will attest, the true challenge in making a Madeleine is “getting the bump.” This talented local baker kindly guided me in the quest to make the perfect madeleine. A combination of patience while chilling the dough and kicking the temperature up a notch for the last few minutes led us to this recipe, which delivers golden, lemony madeleines, complete with their signature humped back. For a floral touch, add dried lavender to your batter before baking.

You’ll need nonstick madeleine molds for this recipe, which you can find in most Paris cookware shops or a well-equipped cooking store near you. A piping bag is helpful when filling the molds, but not obligatory.


  • ¾ stick (75 grams) butter + 1 tablespoon
  • ¾ cup (85 grams) sifted flour
  • ¾ tablespoon double acting baking powder
  • Pinch of salt
  • ½ cup (100 grams) sugar
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 medium eggs
  • 1 teaspoon dried lavender (optional)



Chill madeleine molds in refrigerator for at least 30 minutes. Preheat oven to 400°F (210°C). Melt butter and let cool. Remove chilled madeleine molds and use the tablespoon of melted butter to brush, coating evenly. Dust with flour and tap to remove excess, leaving a thin layer. Return madeleine molds to refrigerator. Whisk together flour, baking powder, and salt. Using a hand mixer, combine sugar, lemon zest and lemon juice. Beat in eggs one by one and continue to mix for another 2–3 minutes, until batter is a pale yellow. Fold in dry ingredients (including lavender, if using), followed by the rest of the melted butter. Transfer batter to a piping bag, if using; otherwise, cover in a bowl and let chill in the refrigerator for at least 1 hour. Pipe (or spoon) batter into each individual mold, filling up only about ⅔ of the way. Lightly tap the mold to evenly distribute batter and remove air bubbles. Place in the refrigerator to chill for another 30–60 minutes. Bake in oven for 11–13 minutes, until golden brown. Remove immediately from molds by gently tapping until they fall out. Let cool on a cooling rack until warm or at room temperature.