Description

If you love light, airy, and buttery treats, these Lemon Raspberry Madeleines are about to become your new favorite dessert. Madeleines, the classic French sponge cakes, are famous for their signature shell shape and delicate crumb. This recipe takes them to the next level by incorporating the fresh zest of lemon and the natural sweetness of raspberries, resulting in a treat that’s both refreshing and indulgent.

Whether you’re serving them as an afternoon tea companion, a quick breakfast, or a light dessert, these Lemon Raspberry Madeleines are a must-try for anyone who enjoys fruity and buttery pastries. Let’s dive into this irresistible recipe!

Ingredients

Scale

Dry Ingredients:

1 cup (120g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients:

2 large eggs
1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/2 cup (113g) unsalted butter, melted and slightly cooled
1/3 cup fresh raspberries, finely chopped

For Finishing:

Powdered sugar, for dusting

Tip: If you prefer a more intense lemon flavor, you can add an extra ½ teaspoon of lemon extract.

Instructions

Step 1: Prepare Your Baking Tools

Preheat the oven to 375°F (190°C).
Grease a madeleine pan with butter or nonstick spray.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3: Beat the Eggs and Sugar

In a separate bowl, use an electric mixer to beat the eggs and sugar until the mixture becomes pale, thick, and fluffy (about 3-4 minutes).

Step 4: Add Flavoring

Stir in the vanilla extract, lemon zest, and fresh lemon juice.

Step 5: Combine Wet and Dry Ingredients

Gently fold in the dry ingredients until just combined.
Slowly pour in the melted butter, folding carefully to maintain the light texture.

Step 6: Incorporate the Raspberries

Carefully fold in the finely chopped raspberries, ensuring even distribution without overmixing.

Step 7: Fill the Madeleine Pan

Spoon the batter into the prepared madeleine molds, filling each about ¾ full.

Step 8: Bake to Perfection

Bake for 10-12 minutes, or until the edges turn golden brown and the centers spring back when lightly pressed.

Step 9: Cool and Dust with Sugar

Let the madeleines cool in the pan for 2 minutes, then transfer them to a wire rack to cool completely.
Before serving, dust lightly with powdered sugar.

Notes

Chill the Batter: For extra fluffy and defined shell marks, refrigerate the batter for at least 30 minutes before baking.
Use Fresh Raspberries: Frozen raspberries release too much liquid, affecting the texture.
Avoid Overmixing: Fold the ingredients gently to maintain the classic light and airy texture.