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Bowl full of madeleines

Lemon Poppy Seed Madeleines

Emma Duckworth
These Lemon Poppy Seed Madeleines will blow your socks off with flavour. Combining tangy lemon with the soft buttery sponge and the crunch of poppy seeds, results in a treat you'll want more than one of! Best served fresh and alongside your cuppa.
5 from 6 votes
Prep Time 10 mins
Cook Time 8 mins
Refrigeration 1 hr
Total Time 1 hr 18 mins
Method Cakes / Cookies
Cuisine French
Servings 24 madeleines
Calories 98 kcal


Lemon poppyseed madeleines

  • 115g g unsalted butter - melted and at room temperature. Plus 1 tablespoon extra for preparing the madeleines pan.
  • 2 large eggs - room temperature
  • 100 g caster sugar
  • 1 lemon - zest
  • 15 ml freshly squeezed lemon juice
  • 6 g poppy seeds
  • 110 g plain flour (all-purpose) - plus 1 teaspoon extra for preparing the madeleines pan.
  • ½ teaspoon baking powder
  • ¼ teaspoon fine salt

Lemon glaze

  • 150 g powdered icing sugar (confectioners’ sugar)
  • 30 ml freshly squeezed lemon juice


Lemon poppyseed madeleines

  • Whip the eggs, sugar and lemon zest. In the bowl of an electric stand mixer fitted with the whisk attachment, place the eggs, sugar and lemon zest and whip on medium for 5 minutes until pale and thick. (Tip: rub the sugar and lemon zest together to release the zest oils, before adding them to the eggs and whisking)
    Add in the flavouring. Decrease the speed to low and add in the lemon juice and poppy seeds and mix until combined.
  • Sift dry ingredients into the batter. Sift into the mixing bowl the flour, baking powder and salt, and mix on low until a few flour streaks remain.
  • Pour in the melted butter. Remove the bowl from the stand mixer and slowly pour in the melted butter. Gently fold in the butter with the rubber spatula ensuring that you don't knock out all the air.
    Refrigerate. Cover the batter with cling film and refrigerate for 1-2 hours or overnight.
  • Prepare the Madeleine pans and fill with batter. 30 minutes before baking, pre-heat the oven to 180°C (350°F). Melt the remaining butter (15g / 1 tablespoon) and, using a pastry brush, grease all the moulds of your Madeleines pans. Lightly dust with flour and tap out any excess. Place the pans in the refrigerator until the oven has come to temperature and you are ready to fill them with the batter.
    Spoon batter into pans. Once the oven is at temperature, remove the batter and pans from the fridge and scoop one level tablespoon of batter into the mould's deepest part. Repeat until all the shell moulds are full. Make sure that you don’t level off the batter in the pan. Scoop it in and leave it.
  • Bake. Place the Madeleine pans in the oven and bake for 8-10 minutes. I turn them at 8 minutes to ensure they brown evenly. Bake until golden on top, browned along the edges and risen in the middle. 
  • Turn out onto wire rack. Remove the pans from the oven and set them aside to cool for ten minutes. Give the pan a jiggle, and they should pop right out. Use a butter knife and run it gently along the edge if they don't come out when you jiggle the pan initially. Cool the Madeleines on a wire wrack.

Lemon glaze

  • Make the lemon glaze. Sift the powdered icing sugar into a medium-sized bowl and add 2 tablespoons of lemon juice. Whisk together until smooth. The glaze should be thick enough to coat the back of a spoon. 
    Dip Madeleines in glaze. Once the Madeleines are cooled, then dip the scallop side into the glaze and set onto the wire rack or baking paper for the excess to drip off. Repeat with the remaining Madeleines— alternatively, dust with powdered icing sugar. Serve immediately.


Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
How to store: Madeleines are best eaten the same day that they are made, ideally within a couple of hours. They are at their freshest and fluffiest and melt in your mouth this way. You can store them in an airtight container for 2-3 days at room temperature. Wait for the glaze to set before placing them in the container. 
To freeze: Yes, they can be frozen if need be. Wait for them to cool fully, wrap in baking paper and then place in an airtight container and freeze for up to 1 month. To thaw, place in the refrigerator overnight, then allow to come to room temperature prior to glazing and serving.
Alternatives: Instead of lemon and poppyseed, you can use orange zest and juice or even lime for a Summer alternative!
Tip 1: Weigh your flour. Use digital scales for an accurate measurement. Too much flour will lead to a dry sponge.
Tip 2: Slowly pour in the melted butter. Adding in the melted butter too quickly into the whipped eggs will cause them to deflate.
Tip 3: Refrigerate the madeleines pan. Doing this helps the madeleines rise in the oven.
Tip 4: Don’t overbake the sponge. If you do, you’ll end up with dry little rocks!


Calories: 98kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 3gTrans Fat: 1gCholesterol: 24mgSodium: 40mgPotassium: 15mgFiber: 1gSugar: 10gVitamin A: 140IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Keyword Madeleines
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