Name: Lemon Poppy Seed Madeleines Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 42 min
Cuisine: French
Ingredients: 7 tbsp unsalted butter; 2 eggs; 7 tbsp castor sugar; Lemon zest from 1 lemon; 13 tbsp cake flour; 1 tsp baking powder; 1 tbsp poppy seeds; 7 tbsp confectioners’ sugar; 3-4 tsp lemon juice

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Introduction

Lemon poppy seed madeleines are delicate French butter cakes with a bright citrus twist and a subtle crunch from poppy seeds. These bite-sized treats are perfect for teatime or a light dessert, offering a tender crumb and a sweet lemon glaze.

A shiny small oval white plate holds eight shell-shaped madeleine cakes arranged in a stacked pattern with some cakes resting on top of others. The cakes have a warm golden brown color with a glossy light icing on top showing fine ridges that follow the shell shape. Some cakes show tiny black poppy seeds dotted throughout the surface, adding texture and contrast to the yellow cake base. Around the plate are whole and cut bright yellow lemons with juice visible inside, a small white bowl filled with black poppy seeds, and a metal grater. All items rest on a white marbled surface with a white cloth napkin underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 tbsp unsalted butter
2 eggs
7 tbsp castor sugar
Lemon zest from 1 lemon
13 tbsp cake flour
1 tsp baking powder
1 tbsp poppy seeds
7 tbsp confectioners’ sugar
3-4 tsp lemon juice

Instructions

Step 1: In a large bowl, whisk together the eggs, castor sugar, and lemon zest for 3–4 minutes or until the sugar is dissolved and the mixture is light.
Step 2: Sift the cake flour and baking powder into the bowl, add poppy seeds, and whisk gently until combined.
Step 3: Stir in the melted butter and whisk until fully incorporated.
Step 4: Cover the bowl with plastic wrap and chill the batter for at least 1 hour or overnight for best results.
Step 5: Preheat your oven to 400°F (200°C). Grease a madeleine pan with butter; if the pan isn’t non-stick, lightly dust the wells with flour after greasing.
Step 6: Remove the batter from the fridge, gently mix with a spatula to loosen it and release air bubbles.
Step 7: Transfer the batter into a piping bag and fill each mold about 80–90% full. Alternatively, spoon the batter into the molds.
Step 8: Place the pan in the oven and immediately reduce the temperature to 350°F (180°C). Bake for 10–12 minutes, until the madeleines have risen and are golden brown.
Step 9: Remove the madeleines from the pan immediately and let them cool completely on a wire rack before glazing.
Step 10: For the glaze, sift the confectioners’ sugar into a small bowl and stir in lemon juice until a thick paste forms. Adjust consistency by adding more lemon juice (thinner) or sugar (thicker).
Step 11: Brush the shell side of each madeleine with the lemon glaze and place them with the glazed side up to let the glaze set.

Tips & Variations

Use unsalted butter and melt it slowly to avoid burning, which can affect the flavor.
For extra lemon aroma, add a teaspoon of lemon extract to the batter.
If you don’t have a piping bag, use a spoon but be careful to fill the molds evenly for uniform baking.
Try adding a teaspoon of vanilla extract or swapping lemon juice for orange juice in the glaze for a different citrus twist.

Storage

Store madeleines in an airtight container at room temperature for up to 2 days to keep them fresh and tender. For longer storage, freeze them after cooling and glazing; thaw at room temperature before serving. Reheating is not typically necessary but can be done briefly in a low oven to regain some warmth.

How to Serve

A shiny silver oval plate holds eight lemon poppy seed madeleines, with five showing a light golden-brown shell shape dusted with a thin white glaze, and three showing their yellow inside speckled with black poppy seeds. The plate is placed on a white cloth atop a white marbled surface. Around the plate, there are two lemon halves, three whole bright yellow lemons, a white small bowl filled with black poppy seeds, a white spoon with poppy seeds, and a metal grater. The colors are mostly yellow, silver, white, and black against the soft textured background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, chilling the batter for at least an hour or overnight helps develop flavor and improves texture, making this recipe ideal to prepare in advance.

What if I don’t have a madeleine pan?

A madeleine pan gives the signature shell shape, but if you don’t have one, you can bake the batter in mini muffin pans. The shape and texture will differ slightly, but the flavor will still be delicious.