Madeleines: lemon or chocolate ? … Both !


My youngest son is a big fan of Madeleines. They are his favourite breakfast, snacks, after dinner … If you don’t know madeleines, they are very small sponge cakes in a shape of a shell. You can find the madeleine moulded pan in any specialised kitchen store and if you don’t have any, a (mini) cupcake pan would do ! The great thing with Madeleine is you can make them out of any flavour, sweet or even salty kind. This time I choose to do lemon madeleine. But then, my daughter wanted to have chocolate ones, so we did both 🙂 


– 110g (1/2 cup) of butter
– 1 lemon
– 3 eggs
– 120g (2/3 cup) of granulated sugar
– 1 tsp of vanilla extract (0r 1 sachet of sucre vanille)
– 200g (1 & 2/3 cups) of all purpose flour
– 2 tsp of baking powder (1/2 sachet de levure)
–  3 tbsp of semi skimmed milk


  1. Melt the butter and let it cool down.
  2. Take the zest out of the lemon, and squeeze it to get the juice.
  3. In a bowl, mix together the flour and the baking powder
  4. In another big bowl, whisk together the eggs, the sugar & the vanilla extract  until the colour is a pale yellow.
  5. Gradually, add the flour, the lemon zest & juice, the milk. Finally add the melted butter. Mix until all the ingredients are well incorporated.
  6. Pre heat the oven to 250 degrees C (480 degrees F) and let the batter chill out in the fridge for about 20 to 30 minutes.
  7. Oil your moulded pan (unless it is a silicon mould, you don’t need to oil it)
  8. Pour the batter in the mould until about 3/4 full. Reduce the heat of the oven to 200 degrees C (390 degrees F)
  9. Put in the oven for about 10 minutes until they have a nice golden colour.
  10. Let them cool down before placing them in an air tight container.IMG_6168

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