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French Madeleines Recipe with Lemon Zest
By Beginnerbakes Editorial TeamPublished Apr 1, 2026 | Updated Jun 27, 2026
French
25 mins
beginner-friendlyeasystep-by-stepno-fusscomfort-foodmorning-bakeminimal-ingredientsfruitparty
French Madeleines Recipe with Lemon Zest with measured ingredients, 25-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.
Prep
15 min
Cook
10 min
Total
25 min
Servings
12
Difficulty
easy
Cuisine
French
Ingredients
Servings
12
- 1/2 cup (60g) all-purpose flour, sifted
- 1/4 teaspoon baking powder
- 2 large eggs, at room temperature
- 1/3 cup (65g) granulated sugar
- Zest of 1 lemon (about 1 teaspoon), freshly grated
- 1/4 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter, melted and cooled
- Optional
- powdered sugar for dusting
Instructions
-
Preheat your oven to 190 degrees C (375 degrees F). Brush a 12-cavity madeleine pan with melted butter and dust lightly with flour, tapping out the excess.
-
In a small bowl, sift together the flour and baking powder, then set aside.
-
In a medium mixing bowl, beat the eggs, sugar, lemon zest, and vanilla extract until pale, thick, and ribbon-like, about 3-5 minutes.
-
Fold the sifted flour mixture into the egg mixture with a spatula just until no flour streaks remain.
-
Drizzle the cooled melted butter along the side of the bowl and fold gently until the batter is smooth and evenly incorporated.
-
Spoon the batter into the prepared madeleine molds, filling each cavity about three-quarters full.
-
Bake on the middle rack for 9-11 minutes, until the edges are golden and the centers spring back lightly when touched.
-
Let the madeleines cool in the pan for 2 minutes, then loosen them gently with a small spatula or spoon.
-
Transfer to a wire rack and dust with powdered sugar if desired before serving.
Storage and Reheating
Madeleines are best the day they are baked, but cooled leftovers can be stored in an airtight container at room temperature for up to 2 days. Avoid refrigerating if possible because it can make them dry.
Refresh madeleines in a 150 degrees C (300 degrees F) oven for 3-4 minutes. Freeze unfrosted madeleines for up to 1 month, then thaw at room temperature and dust with powdered sugar before serving.
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