Lemon Poppy Seed Madeleines are a bright and elegant twist on the classic French treat. These delicate, shell-shaped sponge cakes are soft and buttery, flavored with fresh lemon zest and juice for a vibrant citrus flavor. Crunchy poppy seeds add a delightful texture, while a light dusting of powdered sugar gives them a pretty, bakery-style finish.
These homemade Lemon Poppy Seed Madeleines are soft, lightly sweet, and best enjoyed warm from the oven. With their classic shell shape and delicate texture, these little treats are perfect for sharing over morning coffee or a cozy afternoon tea.
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Madeleines are classic beauties with endless flavor possibilities, but my favorite is the combination of lemon and poppy seeds. The lemon adds a bright, fresh taste, while the poppy seeds give a little crunch, making them absolutely delicious. Light, airy, and simple to make, they come together with just a few basic ingredients. Baked in a madeleine pan, they get their signature shell shape and golden edges.
They’re a lovely addition to any brunch, dessert spread, or holiday table—and with Mother’s Day just around the corner, it’s the perfect time to bake a batch.
If you love madeleines like I do, be sure to check out my Chocolate Dipped Madeleines and Chocolate Covered Madeleines recipes next!
For more lemon desserts, try my Lemon Poppy Seed Muffins, Lemon Poppy Seed Cake, Lemon Crinkle Cookies and Lemon Curd Linzer Cookies -all highly recommended for lemon lovers!
WHAT YOU NEED FOR LEMON POPPY SEED MADELINES
- Flour—My recipe uses all-purpose (plain) flour. Sift the flour to remove any lumps in the flour.
- Eggs—You’ll need just three large eggs. Make sure they’re at room temperature—not cold from the fridge—to help them incorporate smoothly into the batter. Quick tip: To warm up fridge-cold eggs, place them in a large bowl, cover with warm tap water, and let them sit for 5 minutes. Wipe dry, then use as directed in the recipe.
- Sugar—Use granulated white sugar for this recipe.
- Unsalted Butter—Using high-quality butter in madeleines is essential, as it’s the butter that gives them their rich flavor. Melt the butter before you begin so it has time to cool before being added to the batter.
- Baking Powder—This helps the batter rise and gives the crumb a beautifully light and fluffy texture. Check if it’s still active: If your baking powder has been sitting in the back of your cupboard for a while, it’s a good idea to test it—even if it’s not past the expiration date, it can lose its effectiveness over time.
- Vanilla Extract—Use the best quality you can afford for the richest flavor.
- Lemon—This recipe uses both fresh zest and juice for the best flavor.
- Poppy Seeds—These tiny seeds add a subtle crunch and a nutty flavor that pairs beautifully with the bright lemon.
- Powdered Sugar—Used to dust the tops of the madeleines just before serving. It adds a touch of extra sweetness and a pretty finishing touch.
- Salt—A pinch of salt helps enhance and balance the flavors.
Find the full printable recipe with specific measurements in the recipe card below.
RESTING THE BATTER
Unlike some traditional madeleine recipes, this batter doesn’t require any resting or chilling time before baking. Once it’s mixed, you can spoon it directly into the prepared pan and bake right away. This means you can enjoy fresh, warm madeleines even faster—perfect for when you’re short on time but still want something special.
HOW TO MAKE LEMON POPPY SEED MADELINES
Preheat the oven to 350°F. Begin by melting butter in a small saucepan over low heat, then set it aside to cool while you prepare the batter.
Using a handheld or stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed for 5-6 minutes until the mixture is light and fluffy. Next, beat in the lemon zest, lemon juice, and vanilla extract until fully combined.
Sift together the dry ingredients—flour, baking powder, and salt—and add the poppy seeds, whisking to combine.
Using a silicone spatula, gently fold the flour mixture into the batter in three parts, mixing gently between each addition. When there are just a few streaks of flour left, pour in the melted butter and continue folding until the batter is an even consistency. At first, it might not look like the batter will come together, but it will. Just keep folding gently until the butter is fully incorporated—then you’re good to go. You want to keep as much air in these little cakes as possible for that light, tender texture.
Grease the madeleine baking pan very generously with butter or baking spray, then very lightly dust with flour and shake out the excess. Spoon about 1 tablespoon of batter into each madeleine cavity, spreading it gently to fill the space. This allows the madeleines to rise properly without overflowing.
Bake the madeleines in preheated oven for about 10-12 minutes, depending on your oven. When fully baked, the lemon madeleines will have golden brown bottoms and sides, and the puffed-up tops should spring back when lightly touched with your finger.
Remove from the oven, and let the madeleines cool in the baking pan for about 5 minutes, then take them out of the pan and cool on a cooling rack. Once cool, lightly dust the tops of the madeleines with powdered sugar.
EXPERT TIPS
- You absolutely need a scalloped pan to make madeleines—it’s essential for achieving that signature shape.
- For a non-stick experience, be sure to thoroughly butter the Madeleine pan to prevent the cookies from sticking. While non-stick spray works, I prefer mixing melted butter with a pinch of flour and coating the pan with that. It gives the scalloped exterior a richer, butterier flavor.
- After baking, promptly turn the pan upside down onto a cooling rack or baking sheet. This helps prevent condensation and ensures a crisp, golden exterior.
HOW TO SERVE MADELINES
Madeleines are best served fresh, shortly after they’re made. However, they can be stored for up to two three days in an airtight container at room temperature. For longer storage, they can be frozen for up to a month. Just make sure they cool completely before freezing, and store them in an airtight, freezer-safe container.
MORE SWEET RECIPES
- Pavlova
- Almond Sand Dollar Cookies
- Polish Chrusciki Angle Wings
- Tiramisu Bundt Cake
- Kolaczki Polish Cookies
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Happy baking! -A
*Nutritional information is automatically generated and should be considered as an estimate.
LEMON POPPY SEED MADELEINES
Equipment
- Madeline pan
- Citrus zester
- Electric mixer – Handheld or Stand
- Whisk
- Silicon spatula
- Pastry brush
- Fine mesh sieve
Ingredients
- 3 large eggs room temperature
- 70 g granulated sugar
- 1 tablespoon lemon zest from 1 lemon
- 150 g all-purpose flour + 1 tablespoon plain flour for dusting the pan
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 120 g unsalted butter melted & cooled to room temperature + 1 Tbsp for the pan
- 1 tablespoon poppy seeds
- 1 teaspoon pure vanilla extract
- 1½ tablespoons lemon juice
- 2 tablespoons powdered sugar (for garnish, optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175℃).
- Place the butter in a small saucepan and melt it over low heat. Set it aside to cool while you prepare the batter.
- Using a handheld or stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed for 5-6 minutes, until light and fluffy. Beat in the lemon zest, lemon juice, and vanilla extract until combined.
- Sift together the dry ingredients: flour, baking powder, and salt. Add the poppy seeds and whisk to combine.
- Using a silicone spatula, gently fold the flour mixture into the batter in three parts, mixing gently between each addition.When there are just a few streaks of flour left, pour in the melted butter and continue folding until the batter is an even consistency.
- Grease the madeleine baking pan very generously with butter or baking spray, then lightly dust with flour and shake out the excess.
- Spoon about 1 tablespoon of batter into each madeleine cavity, spreading it gently to fill the space.
- Bake in the preheated oven for about 10-12 minutes, depending on your oven. The bottom and sides of the madeleine would be golden brown and the puffed up top should spring back when you touch it lightly with your finger.
- Remove the madeleines from the oven and let them cool in the pan for about five minutes. Then transfer them to a sheet of parchment paper or a cooling rack to finish cooling.
- Let the madeleine pan cool to room temperature before spooning in the remaining batter. Then bake as directed.
- Once cooled, lightly dust the tops of the madeleines with powdered sugar and serve right away. Enjoy!