Transport yourself to the charming streets of France with our exquisite yet super simple French Madeleines recipe. These delicate, shell-shaped cakes with the classic bump on top will make your home smell amazing and your taste buds happy. Each bite is like a cloud and will take you to the classic French patisserie feel – yummy!
How are Madeleines made?
Making these Madeleines is easy if you make sure to follow the temperature guide. The secret lies in chilling the batter before baking, allowing it to rest in the fridge for that perfect rise and iconic bump. When baked at the right temperature, these madeleines achieve that coveted golden-brown exterior with a tender, cake-like interior. The key to making these little treats is the right mold, we love this one.
To make this recipe, you’ll need the following ingredients:
- Eggs: Eggs provide stability and moisture. We haven’t tried a vegan version, but let us know if you find an egg alternative that works and we’ll add it
- Lemon Zest: Fresh lemon zest infuses the madeleines with a bright, citrusy aroma and flavor.
- Oil: A neutral oil, like vegetable or canola, contributes to the cake’s moisture.
- Sugar: Sugar adds sweetness and a subtle caramelized touch to the outer shell. We also add a bit of vanilla sugar in the mix, you can use vanilla extract instead.
- Flour: All-purpose flour serves as the foundation, giving structure to the cakes.
- Milk: Whole milk brings creaminess to the batter, balancing the richness of butter. You can use plant-based milk instead
- Melted Butter: Butter is the heart of Madeleines, offering a buttery richness that’s quintessential to their charm. If you replace it with plant-based butter, make sure to use one with low water content
- Baking Powder: A critical component to the Madeleine bump and impressive rise in the oven
- Optionally, Poppy Seeds: Poppy seeds can be added for a delightful texture and a hint of nutty flavor which pairs great with lemon
Still deciding? You might also like this super moist lemon cake, our two-ingredient palmier cookies, or apple caramel cake
Can Madeleines be frozen?
Absolutely! Madeleines freeze beautifully, making them a convenient treat to enjoy at any time. Once baked and cooled, store them in an airtight container or a freezer-safe bag, separating layers with parchment paper to prevent sticking. Frozen Madeleines can be stored for up to three months. When you’re ready to savor their deliciousness, simply thaw them at room temperature or warm them gently in the oven for a fresh-baked experience.
Easy French Madeleines (Lemon flavour)
Ingredients
- 3 eggs
- 140 g sugar (⅔ cup)
- 1 sachet vanilla sugar (15g or 1 tbsp); or 1 tsp vanilla extract
- 15 g vegetable oil
- zest from 1 lemon
- 175 g flour (1.4 cups)
- 1 sachet baking powder (8g or 3 flat tsp)
- 150 g melted butter (1 ¼ sticks or 10 tbsp) (Plus some more to butter the mold)
- 50 ml milk (1.7 oz)
- Optional: 1 tsp poppy seeds
Instructions
- Combine ingredients: Whisk together eggs, sugar and vanilla sugar until dissolved. Then stir in oil and lemon zest. Now gently fold in flour and baking powder until you have a smooth dough. Now add milk, melted (but not too hot) butter and poppy seeds, and whisk into the dough until fully combined.3 eggs, 140 g sugar (⅔ cup), 1 sachet vanilla sugar (15g or 1 tbsp); or 1 tsp vanilla extract, 15 g vegetable oil, zest from 1 lemon, 175 g flour (1.4 cups), 1 sachet baking powder (8g or 3 flat tsp), 150 g melted butter (1 ¼ sticks or 10 tbsp) (Plus some more to butter the mold), 50 ml milk (1.7 oz), Optional: 1 tsp poppy seeds
- Refrigerate: Lightly press plastic foil on top of the dough to keep the moisture, and put it in the fridge for 2 hours or overnight. The temperature difference helps with the bump in the oven.
- Bake: Pre-heat the oven to 220 Celsius (428 Fahrenheit). Butter you mold and scoop in 1 tbsp per madeleine. The mould should only be full to ¾ to leave it room to grow without overflowing. Slide it in the oven and bake on 220 Celsius (428 Fahrenheit) for 2 minutes. Then turn it down to 180 and bake for another 4-5 minutes until golden.
- Serve: Let them cool for a bit, then enjoy fresh, topped with some icing sugar and a coffee.
“I had given up on making Madeleines for a while now. The reason was that I always failed to get the dough to have the typical Madeleine shape – a small dome. However, after coming across Katja’s video and giving it another chance, I was amazed and speechless! It worked, just like she made them in her video. The secret was letting the dough mixture cool off in the fridge. I am super happy. Her recipes are super easy and simple to follow. It’s such a great channel with fantastic ideas. Keep up the great work!”
“Ich hatte es schon seit einiger Zeit aufgegeben, Madeleines zu backen. Der Grund dafür war, dass es mir immer nicht gelang, den Teig in die typische Madeleine-Form zu bringen – eine kleine Kuppel. Aber als ich auf Katjas Video stieß und es noch einmal probierte, war ich erstaunt und sprachlos! Es funktionierte, genau wie in ihrem Video. Das Geheimnis war, die Teigmischung im Kühlschrank abkühlen zu lassen. Ich bin überglücklich. Ihre Rezepte sind super einfach und leicht zu befolgen. Es ist so ein toller Kanal mit fantastischen Ideen. Macht weiter so!”
Thank you so much for your comment! It makes us happy that you were finally able to make madeleines with a bump! Have a lovely day!