(MAKES 20)

100 g  butter, melted

80 g    castor sugar

            Vanilla seeds

            Zest of 1 small lemon

110 g  flour

5 ml    baking powder

2ml     salt


60 g    sifted icing sugar

15 ml lemon juice


  • Preheat the oven to 175°
  • Mix together the castor sugar, vanilla and lemon zest. Mix well then add the eggs one at a time and beat well together till light and fluffy
  • Sieve the flour, baking powder and salt together and fold into the egg mixture then fold in the melted butter to make the batter. Cover and rest for 1 hour in the fridge
  • Brush the madeleine moulds with butter and dust well with flour.
  • Spoon 1 heaped teaspoon into each mould and bake for about 9 minutes until golden brown and cooked. Transfer to cooling rack
  • Mix together the sifted icing sugar and the lemon juice. Brush liberally over the shell-patterned side of the Madeleines. Sprinkle with lemon zest
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