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Glazed madeleines

Lemon Poppy Seed Madeleines

Emma Duckworth
These little French delicacies 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 want more than one! Best served fresh and alongside your cuppa.
5 from 2 votes
Prep Time 10 mins
Cook Time 8 mins
Chill Time 2 hrs
Total Time 2 hrs 18 mins
Method Cakes / Cookies
Cuisine French
Servings 24 madeleines
Calories 98 kcal


Lemon poppyseed madeleines

  • 115g g unsalted butter - melted and cooled, divided
  • 2 large eggs - room temperature
  • 100 g caster sugar
  • 1 lemon - zest
  • 15 ml freshly squeezed lemon juice
  • 110 g plain flour (all-purpose) - plus extra for dusting
  • 6 g poppy seeds
  • ½ tsp baking powder
  • ¼ tsp fine salt

Lemon glaze

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


Lemon poppyseed madeleines

  • In a small saucepan set over medium heat, melt the butter, and stir occasionally. Once fully melted, remove from the heat and pour into a small bowl set aside to cool to room temperature.
  • In the bowl of an electric stand mixer fitted with the whisk attachment, place the eggs, sugar and lemon zest and beat on medium for 5 minutes until pale and thick. Decrease the speed to low and add the lemon juice and mix until combined.
  • Sift into the bowl the flour, baking powder and salt, add the poppy seeds and mix on low until a few flour streaks remain.
  • 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.
  • Cover the batter with cling film and refrigerate for 2-3 hours or overnight.
  • 30 minutes before baking, pre-heat the oven to 180°C (350°F). Melt 15g / 1 tablespoon of butter 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.
  • 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.
  • 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. 
  • 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

  • To make the 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. 
  • 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.


How to store: They are best served fresh on the same day as baking. However, store in an airtight container for 2 to 3 days. 
To freeze: Allow the Madeleines to come to room temperature, wrap in baking paper and store in an airtight container. Freeze for up to one month. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving. 
Alternatives: Instead of lemon and poppyseed, you can use orange zest and juice or even lime for a Summer alternative!
Tips: Whip the eggs and sugar for five minutes minimum to allow it to aerate. Once the batter has been mixed, then refrigerate for the required time. This chills the butter and hydrates the flour, and when placed on the cold pan and into the hot oven, it will help the madeleines rise in the centre.


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