LEMON & POPPYSEED MADELEINES 🍋✨ A quick little weekend bake that fills the kitchen with the dreamiest buttery-citrus smell. Crisp on the edges, soft in the middle – and honestly, impossible to stop at one.
(Recipe makes 20)
110 g flour
45 ml cornflour
5 ml baking powder
1 ml salt
70 g castor sugar
45 ml poppyseeds
20 ml lemon juice
80 ml melted butter
50 ml cream
30 ml milk
5 ml vanilla extract
zest of 1 small lemon
LEMON GLAZE
120 g sifted icing sugar
35 ml lemon juice
Preheat the oven to 175°C. Grease and dust the moulds of a madeleine pan with flour
Sieve together the flour, cornflour, baking powder, salt and castor sugar. Mix in the poppyseeds and stir to combine
In another bowl combine the lemon juice, melted butter, cream, milk, vanilla and zest
Mix the liquid into the dry ingredients and mix to combine and make the batter. Cover the batter and rest for 15 minutes in the fridge. Spoon the batter into a piping bag.
Pipe some of the batter into each mould, do not overfill, and bake for ± 12 minutes until golden brown and cooked. Transfer to a cooling rack
Mix the sifted icing sugar and the lemon juice. Brush liberally over the shell-patterned side of the Madeleines. Sprinkle with lemon zest and serve
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