Print Recipe

Classic French Madeleines

A shell shaped mini sponge cake flavored with vanilla and lemon
Prep Time1 d
Cook Time12 mins
Cuisine: French
Keyword: french, madeleine, pastry
Servings: 20 individual madeleines


  • 125 g all purpose flour
  • 3 large eggs
  • 140 g sugar
  • 135 g unsalted butter melted, cooled
  • 50 g full fat milk
  • 1 tbsp baking powder
  • 2 zest of lemons
  • 1 tsp vanilla powder, or extract
  • 1 tbsp canola/vegetable oil


  • Mix the eggs and sugar and whip until light and creamed, about 2 minutes. The volume should be doubled, and very airy and pale.
  • Sift in the flour and baking powder, and fold into the egg and sugar mixture
  • Fold in the oil
  • Add the milk, zest and vanilla, and gently fold
  • Add the melted butter in thirds, folding to incorporate
  • Cover the mixing bowl with plastic wrap, and refrigerate at least 12 hours, up to 24hrs.
  • Add the cold batter to a pipping bag
  • Butter the madeleine molds and sift flour atop to prevent from sticking
  • Pipe the batter into the madeleine mold, filling 80% of the way
  • Place the filled mold in the freezer for 30 minutes
  • Preheat the oven to 180c/350f
  • Bake for 10-12 minutes until golden brown
  • Remove from the mold while warm and lay on the side to cool to prevent the bump from deflate


Madeleines are best eaten within 72 hrs of making, as they loose their moisture quickly. To prevent them from drying, place them in a closed Tupperware container on a paper towel.