Lemon Madeleines

Lemon Madeleines

21 Reviews 5 Pics
Recipe by  Ashley

“Good tea cookies.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 dozen



  1. In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla.
  2. Cover bowl with towel and let sit for one hour.
  3. Preheat oven to 375 degrees F (190 degrees C) and butter and flour madeleine molds. Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds and cool. Dust with confectioners' sugar.

Share It

Reviews (21)

Rate This Recipe


Just finished making these, and they are delicious. I didn’t have the proper mold so I ended up using a regular cupcake pan. It worked fine I just had to cook them for close to 20 minutes to get them to rise completely. I ended up using close two 4 tablespoons of zest. Very good and very easy to make.



More lemon zest! Use 4 Tbsp for a real lemony flavor.



I made these for our cookie exchange needed 10 dz. so I made half of them with orange instead of lemon then I dipped the tips, melted white choc for the lemon and milk choc for the orange ones wonderful tasting

More Reviews

Similar Recipes

French Butter Cakes (Madeleines)

French Butter Cakes (Madeleines)

Madeleines II

Madeleines II

Lemon Bars I

Lemon Bars I

Lemon Pudding Cookies

Lemon Pudding Cookies

Lemon Bars II

Lemon Bars II

Mrs. Ronzo's Lemon Balls

Mrs. Ronzo's Lemon Balls


Amount Per Serving (12 total)

  • Calories
  • 129 cal
  • 6%
  • Fat
  • 5.7 g
  • 9%
  • Carbs
  • 18 g
  • 6%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 53 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

French Butter Cakes (Madeleines)


next recipe:

Lemon Squares II