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.
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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