- 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.