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Easy Lemon Raspberry Madeleines

Delightful shell-shaped cakes bursting with zesty lemon flavor and tangy raspberry goodness, perfect for afternoon tea or a sweet snack.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: French
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • a pinch salt
Wet Ingredients
  • ½ cup unsalted butter, melted and cooled
  • ½ cup granulated sugar
  • 2 large eggs
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
Additions
  • ½ cup fresh raspberries, gently chopped Be gentle when folding in to keep berry bursts.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease your madeleine pan.
  2. In a bowl, combine the flour, baking powder, and salt. Whisk until well combined.
  3. In another bowl, whisk the eggs and granulated sugar until pale and fluffy, about 3-5 minutes.
  4. Add in the lemon zest and lemon juice, mixing until combined.
  5. Gradually fold the dry ingredients into the egg mixture and pour in the melted butter, mixing until just smooth.
  6. Gently fold in the chopped raspberries.
  7. Spoon the batter into the prepared madeleine pan, filling each mold about three-quarters full.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  2. Let the madeleines cool in the pan for a few minutes before transferring to a wire rack.
  3. Dust with powdered sugar, if desired, and enjoy!

Notes

For fluffier madeleines, let batter rest in the fridge for 30 minutes. Can swap raspberries for other berries or add vanilla for variety.