citrus madeleines


Citrus season is here, and there’s no better way to embrace it than with sunny citrus madeleines. Brown butter and a mix of Meyer lemon and Cara Cara orange zest flavor these petite French butter cakes, with golden edges that give way to soft and light centers.

Citrus Madeleines

These cakes remind me of buttery citrus clouds, especially blissful when devoured slightly warm with a dusting of powdered sugar. Here’s to bringing a little sunshine into the kitchen!

Citrus Madeleines

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Citrus Madeleines

Citrus Madeleines


  • 1/2 cup unsalted butter
  • 2/3 cup sugar
  • 1 Tbsp Meyer lemon zest
  • 1 Tbsp orange zest
  • 1 cup flour
  • 2 large eggs, at room temperature
  • 1 Tbsp Meyer lemon juice
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • powdered sugar, for dusting


  1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Pour browned butter into a glass measuring cup and let cool for 10 minutes.
  2. Combine sugar, lemon zest, and orange zest in a food processor and pulse for 1 minute. Transfer citrus sugar to a medium bowl and whisk in flour. Combine eggs, lemon juice, vanilla, and salt in a medium bowl and whisk together until frothy, about 1 minute. Add egg mixture to flour mixture and stir with a spatula just until combined. Add the cooled brown butter and stir in just until incorporated. Cover bowl and place in the refrigerator to rest for at least 1 hour, or overnight.
  3. Preheat oven to 350Ā°F and butter and flour a nonstick madeleine pan. Use a 1 1/2-inch cookie scoop (or 2 spoons) to fill molds with a generous tablespoon of batter. Bake for about 14 minutes, until puffed and golden, and edges spring back to the touch. Remove madeleines from oven and immediately turn out onto a wire rack or clean tea towel to cool. Just before serving, dust madeleines lightly with powdered sugar. Store in an airtight container at room temperature up to 2 days, or wrap well and freeze.


Baking pan: I used this madeleine mold. Adapted from The Kitchn


  • Calories: 130
  • Carbohydrates: 15

Keywords: Citrus, Brown Butter

More madeleine recipes you’ll love:

Lavender White Chocolate Madeleines
Brown Butter Honey Madeleines
Earl Grey Madeleines

  1. These citrus madeleines are super duper cute! šŸ™‚ I love the flavors in this cute little cakes! My kids love madeleines as an after school snack šŸ™‚

  2. I love lemon madeleines and your combination of citrus sounds even better! You got the perfect “bump” on your cakes. Such a lovely teatime treat!

  3. O, love love love citrus, and always get excited about adding orange and lemon flavorings to my recipes! I love the lightness of madeleines.. and want one now with a cup of tea!

  4. Ah, I just love the sound of these citrusy madeleines, Laura! I haven’t made any in a while, but your mouthwatering pictures have reminded me how much I adore these bite-sized cakes! Pinning your recipe to try soon!

  5. I picked up extra citrus at the store yesterday. I didn’t have a recipe in mind, just gathering provisions before the wet and windy weekend storm. I already have a madeline pan, now I just need to follow your recipe to make this winter weekend a great one!

    1. That sounds like the perfect way to spend this rainy weekend – I have some more lemon treats in mind too! ????????

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.