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Two full-size madeleines dusted with powdered sugar are placed in front, with more arranged around them on a wire rack.

LEMON POPPY SEED MADELEINES

Anna | The Tasty Chapter
Lemon Poppy Seed Madeleines combine a soft, buttery, lemon-infused sponge with crunchy poppy seeds and a light dusting of powdered sugar. They're perfect with your morning coffee or as a sweet afternoon treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, Snack
Cuisine French
Servings 20 madelines
Calories 89 kcal

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!

Notes

Making the recipe using weight measurements is recommended for the best results.
 

Nutrition

Calories: 89kcalCarbohydrates: 9gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 37mgSodium: 15mgPotassium: 14mgFiber: 1gSugar: 4gVitamin A: 186IUVitamin C: 1mgCalcium: 14mgIron: 0.4mg
Keyword Lemon Cookies, Madeleine, Poppy Seeds
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