Lemon madeleines with white chocolate dip are bright and cheery mini cakes, perfect for any occasion. The lemon flavor is a nice choice for spring dessert tables. Madeleines can also be added to Christmas cookie trays as they are similar in size.

Madeleines are delicious small shell shaped sponge cakes, originally created in the Lorraine region of France. The delightful little cakes have become popular world wide and are often served as one would cookies or petit fours.
How to Make Lemon Madeleines
Fetch your madeleine pan and let's make a batch of these delightful lemon madeleines. Follow along here with step-by-step pictures or hop down to the printable recipe card if you prefer.
The recipe makes approximately 20 madeleines.
Prep Time: 30 minutes | Chill Time: 30 minutes | Bake Time: 10 minutes | Total Time: 1 hour 10 minutes
Ingredients needed for Lemon Madeleines
- ½ cup unsalted butter melted and cooled (plus more for pan)
- 2 large eggs
- 1 egg yolk
- ½ cup + 2 tablespoon granulated sugar
- 1 cup + 2 tablespoon all-purpose flour
- 1 ½ tbsp lemon zest
- ½ tsp baking powder
- ⅛ tsp salt
- 1 tbsp lemon juice
- ½ teaspoon vanilla extract or lemon extract (optional)
White Chocolate Coating:
- 4 oz white chocolate
- 1 tbsp coconut oil
- Optional: 2 teaspoon lemon or orange liqueur
Directions
In a small bowl combine the flour, salt, and baking powder. Stir to break up any clumps.
In a large bowl, beat the eggs, egg yolk, and sugar on medium-high speed to ribbon stage. The batter will be very pale yellow and more than doubled in volume. If you are unsure about this watch this short video.
Gently stir in the lemon zest and juice to the egg mixture.
Fold in the flour mixture in four additions, incorporating gently and breaking up any pockets of flour without deflating the air too much.
Stir in the melted butter until fully incorporated.
Cover and allow to rest in the fridge for at least 30 minutes (up to 2 hours).
While batter is resting, preheat the oven to 375°F/190 C. Brush melted butter into a madeleine pan (or mini muffin pan). Dust with flour and pour out any excess.
When ready to bake, scoop a heaping tablespoon (15ml) of batter into each well. No need to level it out, it will do so as it bakes.
Bake for 9-12 minutes until golden brown at the edges and bounces back in the center when lightly touched.
Allow to cool for 3-5 minutes in a pan. Use a paring knife to work around the edges and pop the cakes out onto a wire rack to cool completely. If you still have more batter and only one pan, clean the wells out and recoat with butter and flour to bake a second batch.
Once cakes are completely cool, prepare the white chocolate dip.
Break the white chocolate into small pieces and combine in a microwave safe bowl with the coconut oil. Microwave for 30-40 seconds until starting to melt, then 15 second bursts until mostly melted. Stir to finish melting and create a smooth chocolate.**
If using liqueur, add it now, stirring gently.
Holding the madeleines at an angle, dip them half in the melted chocolate, shake off the excess and set on a cooling rack to firm up.
Alternatively, you can just drizzle the chocolate over the cakes in a zigzag.
Best eaten the same day but can be stored in an airtight container in the fridge for 2 days.
Notes
*If adding the liqueur, add another 1-2 teaspoons of coconut oil.
**Alternatively you can melt the chocolate in a double boiler (or a heat safe bowl over a pan of simmering water). Do not allow the water to touch the bottom of the bowl.
Lemon Madeleines
Equipment
- madeleine pan
Ingredients
- ½ cup unsalted butter melted and cooled (plus more for pan)
- 2 large eggs
- 1 egg yolk
- ½ cup + 2 tablespoon granulated sugar
- 1 cup + 2 tablespoon all-purpose flour
- 1 ½ tablespoon lemon zest
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
White Chocolate Ganache
- 4 oz white chocolate
- 1 tablespoon coconut oil
- Optional: 2 teaspoon lemon or orange liqueur*
Instructions
- In a small bowl combine the flour, salt, and baking powder. Stir to break up any clumps.
- In a large bowl, beat the eggs, egg yolk, and sugar on medium-high speed until very pale yellow, forming ribbons, and more than doubled in volume.
- Gently stir in the lemon zest and lemon juice.
- Fold in the flour mix in four additions, incorporating gently and breaking up any pockets of flour without deflating the air too much.
- Stir in the melted butter until fully incorporated.
- Cover and chill the batter in the refrigerator for a minimum of 30 minutes (up to 2 hours).
- While batter is resting, preheat the oven to 375°F/190 C. Brush melted butter into a madeleine pan (or mini muffin pan). Dust with flour and pour out any excess.
- When ready to bake, scoop a heaping tablespoon (15ml) of batter into each well. No need to level it out, it will do so as it bakes.
- Bake for 9-12 minutes until the madeleines are golden brown at the edges and bounce back in the center when lightly touched.
- Allow to cool for 3-5 minutes in the pan. Use a paring knife to work around the edges and pop the cakes out to cool completely. If you still have more batter and only one pan, clean the wells out and recoat with butter and flour to bake a second batch.
- Once the little sponge cakes are completely cool, prepare white chocolate coat.
- Break the white chocolate into small pieces and combine in a microwave safe bowl with the coconut oil. Microwave for 30-40 seconds until starting to melt, then 15 second bursts until mostly melted. Stir to finish melting and create a smooth chocolate.**
- If using liqueur, add it now, stirring gently.
- Holding the madeleines at an angle, dip them half in the melted chocolate, shake off the excess and set on a cooling rack to firm up.
- Alternatively, you can just drizzle the chocolate over the cakes in a zigzag.
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