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Lemon & poppy seed madeleines
5 from 3 votes

Lemon & poppy seed madeleines

Easy lemon and poppy seed madeleines made in one bowl with a lemon glaze. 

Prep Time
10 mins
Cook Time
10 mins
Servings: 24
Course: Cake
Cuisine: French

Ingredients

Madeleines:
  • 1 cup all-purpose flour 150g plain
  • 1 tsp baking powder
  • 2/3 cup caster sugar 150g
  • 4 egg free-range
  • 160 butter melted, gm
  • 2 honey tablespoon
  • 1 tsp vanilla extract
  • lemon finely grated zest of 2
  • 1 Tbsp poppy seed
Lemon glaze:
  • 1 cup icing sugar sifted
  • 6 lemon juice freshly squeezed, 8 tsp

Instructions

    Cup of Yum
  1. Preheat the oven to 180C / 350 F and lightly grease 2 x 12-hole madeleine molds with cooking spray (spray the area in between the indentation in case the batter spills over the edges).
  2. In a large bowl add the flour, baking powder, sugar, eggs, vanilla, honey, melted butter, and lemon zest, and using a whisk mix until you have a smooth batter.
  3. Scoop out about a dessert spoonful per mold. You want to fill it so that it fills the area to level or just below the level.
  4. Bake for 8 – 10 minutes until golden brown and firm to the touch.
  5. While the madeleines are baking make the icing glaze by mixing all the ingredients together until you have a thick but slightly runny consistency.
  6. When the madeleines have cooled slightly in the trays, remove them and allow them to cool a little further on a rack. Dip the underside that was facing down in the tray in the icing, turn it over, and allow the icing to drip off and set. It will harden as it dries. Serve the same day or within 2 days. Store in a sealed container.

Notes

  • Store the leftover Madeleines in an airtight container.