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  • Writer's pictureApeksha Gore

Lemon Madeleine

Is it a cookie, is it a cake.. the unresolved debate of all times. Should you dunk it in your tea or should you just grab a bite of this feather-light goodness just on its own and feel the airy bites melt in your mouth.

Whatever your preferences may be, you cannot deny the pull of a beautiful golden madeleine. These little cakes (or cookies!) stand out immediately due to their signature shell-shape with a golden-rust top. They are not only the perfect accompaniments to a cup of tea but also are incredibly easy to make.

Just be patient with whipping the eggs, the rest will fall in place on its own.

For variation, just add a spoonful of black poppy seeds or chia seeds in the batter just before pouring in the pan to make zesty seeded madeleines.


  • ¾ cup all-purpose flour (plus extra for coating pan)

  • 1 teaspoon baking powder

  • 2 pinch salt

  • 2 large eggs

  • ½ cup granulated sugar

  • Juice and zest of half a lemon

  • 1/2 cup salted butter (melted) (plus extra for coating pan)

  • Icing for sprinkling


  1. Before you begin, it is essential to coat the insides of the madeleine pan carefully with melted butter such that every nook and cranny is properly greased. Once coated chill the pan in freezer for 30 mins. I usually do 2 rounds of coatings and then sprinkle with plain flour, just to be sure of getting all the madeleines out without breaking them.

  2. Preheat oven to 180 degrees C

  3. In a bowl, sift together flour, salt and baking powder

  4. Beat eggs for about 3 mins until they are pale

  5. Gradually add granulated sugar and continue to beat for further 5-6 minutes till ribbons start to form when you stop the beater and pull away

  6. Add flour mix and continue to beat gently

  7. Tip melted butter and lemon juice and zest and give a quick whiz for 30 seconds taking care to not loose the incorporated air

  8. Pour spoonfuls of batter into the mold cavities taking care to fill only 1/4 to 3/4th full as the madeleines will swell and rise taking shape of the molds. Overfilling can lead to mis-shapen madeleines. Keep any remaining batter in the fridge and bake in the next batch

  9. Bake immediately in preheated oven for about 15-17 minutes, the edges will start appearing golden/crusty and the centers will rise

  10. Remove from oven and let them cook for about 5 mins, remove from pan by first loosening each madeleine individually and then inverting the pan in one swift motion

  11. Lightly sift icing sugar to decorate and serve

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