The Best Lemon Poppy Seed Madeleines with Lemon Glaze

I took the best madeleine recipe I know and added lemon and poppy seeds, because this combination is one of my absolute favourites in baking. The result is a little shell-shaped cake that’s golden, fragrant and finished with a sharp lemon glaze that sets as it dries. The batter is made by hand in one bowl and the whole thing bakes in 10 minutes flat.

A friend gave me a bag of the most incredible lemons he’d picked himself from an orchard. Some were green, some knobbly, all extraordinary. That afternoon, I ended up in the kitchen making these, and I’ve been making them ever since. I was also deep into reading Helena Attlee’s book ‘The Land Where Lemons Grow’, a unique portrait of Italy told through food, history, art and citrus, which had me feeling particularly enthusiastic about anything lemon-flavoured. If you love Italy as much as I do, it’s a book worth tracking down.

Madeleines are irresistible little cakelets that feel less indulgent because of their size. The problem is you will absolutely eat three in a row. I took a batch to my pottery class and they disappeared very quickly.

What makes these madeleines special

The lemon does two things here. The zest goes into the batter, giving every bite a floral citrus note, and fresh lemon juice makes the glaze. Together they make these taste properly bright and fresh rather than just sweet. The poppy seeds add a very subtle crunch and look beautiful against the golden crust.

Honey is the other secret. It adds a gentle floral sweetness that rounds out the flavour and keeps the texture moist.

Variations

The base batter is very flexible. For the original lavender and lemon sugar version, head to this madeleine recipe. For something more festive, the white chocolate-coated vanilla madeleine Christmas tree is worth making too.

FAQs for Lemon Poppy Seed Madeleines

Do I need a madeleine tin to make these?

Yes, the tin is what gives madeleines their distinctive shell shape. They’re widely available online and in kitchenware shops and are inexpensive. Once you have one, you’ll use it constantly.

Can I make the batter ahead of time?

Yes. The batter can be made and refrigerated for up to 24 hours before baking. Some bakers swear that resting the batter gives a better rise and more pronounced hump. Bring it back to room temperature before spooning into the tin.

Can I freeze madeleines?

Yes, they freeze well without the glaze. Allow them to cool completely, then freeze in a single layer before transferring to an airtight container. Defrost at room temperature and add the glaze fresh before serving.

Why are my madeleines sticking to the tin?

Make sure you grease the tin thoroughly, including between the shell indentations. Even a non-stick tin benefits from a light spray of cooking oil. Don’t try to remove them immediately — let them cool in the tin for a few minutes first and they should release easily.

Recipe – makes 24 madeleines

Lemon Poppy Seed Madeleines Recipe

Light, golden shell-shaped cakes with lemon zest and poppy seeds, finished with a sharp lemon glaze. Made in one bowl and baked in 10 minutes.

Print Recipe

Prep Time:10 minutes mins

Cook Time:10 minutes mins

Ingredients

Madeleines:

• 150 grams 1 cup plain flour
• 1 tsp baking powder
• 150 grams 2/3 cup caster sugar
• 4 free-range eggs
• 160 grams butter melted
• 2 Tbsp honey
• 1 tsp vanilla extract
• Finely grated zest of 2 lemons
• 1 Tbsp poppy seeds

Lemon glaze:

• 120 grams 1 cup icing sugar, sifted
• 6 to 8 tsp freshly squeezed lemon juice

Instructions

• Preheat the oven to 180°C (350°F) and lightly grease 2 x 12-hole madeleine tins with cooking spray, including the ridges between each shell.
• In a large bowl, add the flour, baking powder, sugar, eggs, honey, melted butter, vanilla, lemon zest and poppy seeds. Whisk until you have a smooth batter.
• Spoon about a dessertspoon of batter into each mould, filling to just level with the top of the shell.
• Bake for 8 to 10 minutes until golden brown and firm to the touch.
• While the madeleines bake, whisk together the icing sugar and lemon juice until you have a thick but slightly runny glaze.
• Allow the madeleines to cool for a few minutes in the tin, then remove and cool slightly on a rack. Dip the underside of each madeleine into the glaze, turn it over and allow the excess to drip off. The glaze will harden as it sets.

Notes

Batter ahead: The batter can be made up to 24 hours ahead and kept covered in the fridge. Bring to room temperature before baking.

Storage: Store in an airtight container for up to 2 days. Best eaten on the day they’re made.

Freezing: Freeze without the glaze for up to 1 month. Defrost at room temperature and glaze before serving.

Servings: 24

Author: Sam Linsell

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

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