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  • 3 eggs
  • 2/3 cup granulated sugar 151 grams
  • 1 cup all-purpose flour 120 grams
  • 1/2 teapspoon baking soda 3 grams
  • 1/2 cup unsalted butter plus more for greasing pan
  • 1 teaspoon grated lemon zest 2 grams
  • 1 teaspoon vanilla extract 4 grams


  • Preheat the oven to 350°F.
  • Melt the butter and set aside to cool.
  • Plan mold pan into freezer while you make the batter
  • Whisk the sugar and eggs in a large bowl until pale and foamy.
  • Add the flour and baking soda to the batter, whisking to combine.
  • Add the lemon zest, vanilla extract, and the cooled melted butter.
  • Stir everything to mix; batter will be thick.
  • Chill the batter for about 15 minutes in the fridge.
  • Brush softened butter onto a madeleine pan and lightly flour, knocking off excess.
  • Put a small cookie scoop worth of batter into the center of each mold (about 1 tablespoon). Do not spread or tap pan to even out!
  • Bake the madeleines for about 9 to 10 minutes, until they're golden along the edges and spongy to the touch.
  • Turn the madeleines out onto a wire rack to cool completely.


Adapted from Mon Petit Four