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A community recipe by

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This is my take on the classic buttery, lemony tea cakes. They are particularly delicious freshly made, warm from the oven.


Serves: 24

  • 2 eggs
  • ½ cup sugar
  • 1 cup flour (plus one tablespoon for preparing the Madeleine tin)
  • 5 ounces unsalted butter
  • ¼ teaspoon salt
  • 1 grated rind unwaxed lemon
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla


Madeleines is a community recipe submitted by DawnFairchild and has not been tested by so we are not able to answer questions regarding this recipe.

  • Whisk the eggs and sugar together, then beat in flour, salt and lemon rind. Meanwhile, brown the butter in a saucepan (meaning, melt it and after the initial foam subsides, a second fluffy layer of foam will form; underneath this, the milk solids in the butter will brown - aim for a nice toasty brown).
  • When butter has gotten to a nice color, put a tablespoon worth in a small dish and pour the rest of it in a plastic container and pop it in the refrigerator to cool.
  • Add a tablespoon of flour to the tablespoon of browned butter - you will brush this onto the Madeleine tins to keep the cakes from sticking.
  • When the butter is more or less room temperature, mix it with the egg/sugar/flour mixture along with the lemon juice and vanilla. Let this batter rest and thicken a bit while the oven preheats to 375 degrees Fahrenheit. This is a convenient time to brush that reserved butter/flour mixture onto the Madeleine tin. (You can also use cupcake tins if you don't have a Madeleine tin.)
  • When the oven is hot, drop a tablespoon of batter in each scallop of the Madeleine tin and bake for about 15 minutes or until golden brown around the edges. I bake the Madeleines in two batches because I only have one Madeleine tin.
  • Let these lovely tea cakes cool slightly on a rack before enjoying.
  • Tell us what you think