meyer lemon madeleines


Savoring a cup of tea is one of life’s simple pleasures, and I find that the tea ceremony can only be improved with the addition of a pretty madeleine. The shell-shaped French tea cakes might seem intimidating to make at home, but in actuality are quite simple. If you have the right pan, you’ll be pulling these Meyer lemon madeleines out of the oven in no time. Sweet Meyer lemon zest flavors the buttery cakes and glaze, adding a welcome burst of citrus. Orange blossom honey lends an exquisite floral perfume and keeps the cakes moist.

I’m sharing these madeleines with you as part of April’s Sweet Adventures Blog Hop – Lemons. The lovely Jennifer from Delicieux is this month’s host, and we have her to thank for the lemon theme! For more delicious lemon creations, see the submissions below.

Meyer Lemon Madeleines
3/4 cup flour
1/3 cup sugar
1 Tbsp brown sugar
1/2 tsp baking powder
Pinch of salt
Zest of 1 Meyer lemon
2 large eggs, lightly beaten
1 Tbsp honey (I used orange blossom honey)
1/2 tsp vanilla extract
5 Tbsp unsalted butter, melted and cooled

2/3 cup powdered sugar, sifted
1 tsp Meyer lemon zest
2 Tbsp fresh lemon juice

Whisk together flour, sugars, baking powder, salt, and lemon zest in a medium bowl. Whisk together eggs, honey, and vanilla in a small bowl. Add egg mixture to flour mixture and stir just until combined. Add melted butter and mix slowly but thoroughly until smooth. Cover and chill in the refrigerator for 1 hour or up to a day.

Preheat oven to 350°F and spray a standard-size madeleine pan with nonstick spray; use a pastry brush to brush the inside of each mold. Spoon batter into molds, filling each about 3/4 full. Bake for 8 to 9 minutes, until cakes are pale gold and spring back to the touch. Immediately shake madeleines out over a clean dish towel; let cool.

To prepare glaze, whisk together powdered sugar, lemon zest, and juice in a small bowl. Use a pastry brush to glaze scalloped side of each baked madeleine. Store leftovers in an airtight container at room temperature up to 2 days.

Yield – 12 madeleines (serving size: 1 madeleine)
Calories – 140
Carbs – 21

  1. Just lovely, Laura! I was surprised how easy Madeleines are to make, but yours are truly beautiful with the glaze. I love your pink roses, too!

  2. These sound lovely, I have always wanted to give them a go but will admit to being a little afraid of the delicate madeleine, it sounds like chilling the dough is the key. I love that you’ve used Meyer Lemon, do you have access to a tree or can you get them at the green-grocer?

    1. Hi Erin, you can occasionally find Meyers at the grocery store. A friend with a tree gifted me with some of her lemons since she knows my love for baking :). I have a tree myself, but it is just beginning to produce fruit now so it will be a while before I’ll have more lemons than I can use at one time!

  3. I think I’ve never seen Madeleines with the nice beautiful glaze before! Hmmm, this is one of the best Madeleine recipes I came across! Looks so good – irresistible. How do you control your appetite for these? I’d finish all of them once they come out from the oven!

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