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26 February 2016

Classic French madeleines are buttery little lemon cakes that are perfect with a cup of tea.


Standing time

20 minutes

Cooking time

8-10 minutes




  • 2 eggs
  • 100g caster sugar
  • 100g plain flour
  • 1 lemon, juice squeezed and zest finely grated
  • 3/4 teaspoon baking powder
  • 100g butter, melted and cooled

You’ll need a shell-shaped Madeleine tray for this.


Brush your tray with melted butter, then shake in a little flour through a sieve, brushing off any excess. This will ensure your madeleines easily slip out of the tin.

Whisk the eggs and sugar until lightly foamed, then whisk in the flour, melted butter, baking powder and lemon juice and zest. Leave to stand for 20 minutes.

Pour into the madeleine tray and bake at 200 C for 8-10 minutes until risen, lightly golden and springy to touch. Cool on a wire rack.

This recipe is from Fiona Gibson, the author of The Woman Who Upped and Left, a heartwarming novel about a woman with a taste for adventure… and mouthwatering French food. Available now in paperback and on Amazon.

For more recipes for cakes, biscuits, scones and more visit our baking section.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.