Lemon Poppy Seed Madeleines

These lemon poppy seed madeleines are a classic combination of flavors that delight your taste buds with each bite into the little cakes. Indeed, nothing will ever beat this timeless recipe perfect for making every day and on holidays.

Interestingly, the more you bake madeleines, the more you want to experiment with other shapes (instead of classic shell shape) and flavors.

If you look for a new way to enjoy these little French pastries one day, I have got you covered.

My newly created lemon and poppy seed madeleines are an excellent combination of sweet and tart, and they are so easy to make!

Nutty poppy seeds add a delicious pop to traditional French madeleines. Lemon zest brings a citrus note and takes things up a notch.

Sweet, fluffy, and golden is the best to describe lemon and poppy seed madeleines.

Plus, each of them has a beautiful and well-developed bump on top, which is "a source of pride among bakers."

Madeleines are great for breakfast, lunch, dinner, and snacks – really any time of the day.

Moreover, they fit the bill perfectly. No worries if you don't have a special pan - a classic madeleine pan or a fancy spherical scallop madeleine mold. Simply bake them in your muffin tin and enjoy.

One more tip: Read how to choose and bake with silicone molds before investing in a special pan.

Why you should try this recipe

1. This lemon poppy seed madeleines recipe is a beautiful variation of classic French madeleines.
2. If you are a fan of madeleines and lemon desserts, this simple recipe is a must-make.
3. The lemon poppy seed flavor is perfect for springtime entertaining.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.

Please, make sure that all the ingredients are at room temperature before you start.

Also, read Madeleine Ingredients.

Eggs: the recipe calls for large eggs at room temperature. Bring the chilled eggs to the counter 1 to 2 hours before you start.

If you forgot about this step, just place the eggs in a bowl with warm water and let them sit for a few minutes.

Sugar: use caster sugar or granulated sugar to make the recipe.

Butter: use unsalted butter melted and cooled to 122 degrees F to 140 degrees F/50 to 60 degrees C.

This ingredient is responsible for the buttery flavor and taste of madeleines; so, high-quality butter is preferred.

Flour: please, use all-purpose flour. Don't substitute it for self-raising flour (like Gordon Ramsay in his recipe) or cake flour.

Why? Because this recipe is developed using baking powder (added as a separate ingredient) and without corn starch (a part of cake flour).

Golden syrup: use golden syrup or replace it with glucose syrup or acacia honey that has a light color and mild flavor not to overpower the other flavors.

Baking powder: a small amount of baking powder is used to help develop the light texture of the sponge cakes.

Lemon: this recipe calls for lemon zest that adds a delicate but very present taste and flavor. Use a zester grater to make the fresh zest.

Poppy seeds: they perfectly go with lemon flavor, add crunchiness, nutty taste, and create an exciting contrast. Use black or blue poppy seeds.

Salt: it enhances the flavors of madeleines. Use fleur de sel if available.

How to make lemon poppy madeleines

To make the batter, melt the butter and let it cool to 122 degrees F/50 degrees C. 

In a mixing bowl, place eggs, sugar, golden syrup and beat with a hand whisk for about 1 minute (photo 1).

Add freshly-made lemon zest and poppy seeds to the egg mixture (photo 2) and mix. 

Sift plain flour with baking powder and salt in a large bowl using a flour sifter.

Add the flour mixture to the principal preparation, and mix with the hand whisk (photo 3).

Pour the melted butter in two to three times and mix to combine (photo 4).

Cover the batter with plastic wrap (plastic in contact with the batter) and refrigerate overnight, better for 24 hours. 

The next day, preheat the oven to 425 degrees F/220 degrees C and let it heat for another 15 minutes.

Then, using a pastry brush and softened butter, butter the cavities of a metal madeleine mold, dust it with flour, and tap any excess; don't grease a silicone mold.

Transfer batter to a pastry bag and fill the cavities of the madeleine tin up to ¾ (photo 5).

Bake at 425 degrees F/220 degrees C for 3 minutes. Then switch off the oven for 6 to 8 minutes.

The madeleines will develop their bump on top. Then turn the oven to 320 degrees F/160 degrees C for 2 to 3 minutes longer.

Remove madeleines from the oven and cool in the mold for a couple of minutes.

While hot, take them out one by one and place them on the side, but in the mold (not on a wire rack) to cool down (photo 6).

Recipe variations

Lemon and poppy seed flavors are a classic duo, but it is always a winner.

This combination is traditional in lemon zest madeleines, but you can liven it up by using orange, mandarin, lime, or even grapefruit instead.

To enhance the orange flavor, try to use orange blossom honey gathered from the orange groves.

If you want to add a little crunch to your madeleines, replace half of the poppy seeds with sesame seeds.

Also, nothing stops you from glazing these lemon madeleines with a lemon glaze or filling them with homemade or store-bought lemon curd.

Are you fond of mini madeleines (les petites madeleines in French)? Perfect, you can make them too, but the baking regimen should be adjusted accordingly. It takes time to get to know your oven!

Storage

Store madeleines in an airtight container for up to 2 to 4 days.

To freeze, place cooled madeleines in a single layer in a Ziploc freezer bag and freeze for up to 3 months.

To thaw, bring cakes to the counter at room temperature for 1 to 2 hours.

Expert tips

1. Please, read the page fully devoted to French madeleines, tips and tricks while making them.
2. Gain your confidence with over 30 answers to the most common questions about madeleines (the offer to get a FREE FAQ Giude is in this post).
3. Chilling the batter is essential to get a pretty bump on top of madeleines. Don't skip this step.

Frequently asked questions

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.