Name: Lemon & poppy seed madeleines
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 cup 150g plain all-purpose flour; 1 tsp baking powder; 2/3 cup 150g caster sugar; 4 free-range eggs; 160 gm butter (melted); 2 Tblsp honey; 1 tsp vanilla extract; Finely grated zest of 2 lemons; 1 Tbsp poppy seed; 1 cup icing sugar (sifted); 6 – 8 tsp freshly squeezed lemon juice

I have taken the best Madeleine recipe I know and added lemon and poppy seeds to the mix because I absolutely love this combination of flavours. They are the perfect little snack to whip up for tea and bake in 10 minutes flat. The batter is made by hand in one bowl so nothing is easier than this.

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Lemon & poppy seed madeleines with a lemon glaze recipe

A friend gave me a bag of the most incredible lemons, which he picked himself off a variety of lemon trees in an orchard. Some were green and some were knobbly, and together they presented a stunning opportunity to take loads of pictures in my kitchen.

Beautiful fresh produce inspires me beyond so I unapologetically got carried away. I’m also busy reading Helena Attlee’s book ‘The Land Where Lemons Grow’ – The Story of Italy and its citrus fruit, and I am thus feeling particularly excited about lemons.

I’m obsessed with Italy on a cellular level and am currently in the throes of planning another trip there soon. Through this book, Helen has created a unique portrait of Italy that combines food, history, art, and travel and it makes you want to jump on a plane in search of a sun-drenched citrus grove in Sicily or at the very least pick a few lemons and dive into your kitchen to create something delicious with them. This is where I’m at.

My beautiful Italian Bianco Carrera marble top comes from WOMAG and inspires me every single time I walk into the kitchen.

A few of my other favourite recipes with lemon:

Dutch baby pancakes with blueberries & lemon

Lemon & thyme mini bundt cakes

Summer pasta with anchovies, capers, olives, tomato & lemon

No-bake lemon cheesecake mousse in biscuit cups

Lemon meringue cheesecake

Lemon pistachio cupcakes with honey meringue frosting

Madeleine’s are irresistible small ‘cakelets’ that feel less laden with guilt because they are so small, but if you are like me, you will be tempted to eat at least 5 4 3 at a time.

I took them to my pottery class and everyone was very pleased. I hope you love them as much as I do.

Check out my white chocolate-coated vanilla madeleine Christmas tree.

Recipe – makes 24 madeleines

Prep Time:10

Cook Time:10

Ingredients

Madeleines:

1 cup 150g plain all-purpose flour
1 tsp baking powder
2/3 cup 150g caster sugar
4 free-range eggs
160 gm butter melted
2 Tblsp honey
1 tsp vanilla extract
Finely grated zest of 2 lemons
1 Tbsp poppy seed

Lemon glaze:

1 cup icing sugar sifted
6 – 8 tsp freshly squeezed lemon juice

Instructions

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).
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.
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.
Bake for 8 – 10 minutes until golden brown and firm to the touch.
While the madeleines are baking make the icing glaze by mixing all the ingredients together until you have a thick but slightly runny consistency.
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.

Servings: 24

Author: Sam Linsell

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6 Comments

What a fabulous idea! I love lemon & poppy seeds too – THE BEST. Haven’t had that combo in way too long. Will have to buy madeleine tins and get baking!

Ja, it’s my best too. I love that they only take 10 minutes to make

Just realised as half way through making that there are a few ingredients that aren’t in the recipe? Poppy seeds, sugar and lemon rind doesn’t have a step to add it? I’ve just put it all in at once and hoping for the best!

Hi Jen, thanks for pointing out my error. Yes, everything goes into the bowl at once and I had step by step pics which shows this. I will update the recipe. I hope you enjoyed them.
Thanks
Sam

I love this recipe and have made it countless times.
Although it’s a huge success every single time, I am always perplexed by the 1 cup plain all-purpose flour equaling 150 grams as per the list of ingredients. In my books a cup of flour is always equal to 140 grams.
I suppose the extra 10 grams have no significant impact on the end result?

Hi Petra – I’m so glad you enjoy this recipe as much as I do. This goes to show how inaccurate cup measurements are. I would have scooped a cup and weighed it vs using the standard conversions. 10gms would make little difference to the recipe if you added it in. The batter would just be slightly thicker.