Yield: About 20 of them
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 3 hours
Total Time: 3 hours 25 minutes

Spongy, buttery and lemony small cakes perfect for an afternoon tea.


  • 75g Butter
  • 2 Eggs and 1 Yolk
  • 70g Sugar
  • 1/2 Vanilla Pod
  • 60g Plain Flour
  • 2g Baking Powder
  • 2g Salt
  • 1 Lemon Zest


    1. Melt the butter, I usually use the microwave and pop it for a few seconds in there.
    2. Open the vanilla pod horizontally in two and scrap the seeds. Whip the eggs with the sugar until the mix blanches, add the vanilla seeds and the zests.
    3. Mix the flour with the salt and the baking powder.
    4. Combine the two slowly and add the melted butter mixing with a spatula at the same time.
    5. Film the preparation and leave it to rest in the fridge for at least 2h30 you can even go up to 12 hours.
    6. Preheat the oven at 210°. Grease the moulds with butter the sprinkle some flour, it will help you to take your madeleines off.
    7. Pour a teaspoon of the mix into each mould.
    8. Cook for 10 minutes.


You can be adventurous and swap the lemon for Orange or even Yuzu.

This recipe can also like many be done totally Gluten-Free with a swap of flour and baking powder.

Skip to Recipe